Delicious round mini pizzas made with a soft base, enriched with a triumph of colorful vegetables and a generous amount of Soft Cow's Milk Caciotta that melts perfectly, making every bite creamy and stringy. Perfect for those who want an original and gourmet version of the classic mini pizza!
Dissolve the yeast and sugar in a little lukewarm water, add the flour, the rest of the water, the oil, and finally the salt. Knead until you get a smooth dough.
Cover and let rise for 1 hour.
Roll out the dough to about 0.8 cm and cut out discs with a cookie cutter (8 cm).
Place the bases on a baking tray lined with parchment paper.
Top each disc with tomato puree, a slice of Soft Cow's Milk Caciotta, thinly sliced vegetables (eggplants, zucchinis, cherry tomatoes, olives) and a pinch of oregano.
Drizzle with a little extra virgin olive oil.
Bake in a static oven at 200°C for 15 minutes until puffed and golden.
Remove from the oven, finish with fresh basil and serve hot or warm.
Store in an airtight container at room temperature for 1 day or in the refrigerator for 2 days. Warm slightly before serving.
About 18 mini pizzas for 6 people.
Italia, Emilia Romagna
| Energy (kcal) | 182.7 |
| Carbohydrates (g) | 20.94 |
| of which Sugars (g) | 3.65 |
| Fat (g) | 8.18 |
| of which Saturates (g) | 3.38 |
| Protein (g) | 6.94 |
| Fiber (g) | 1.42 |
| Sale (g) | 0.27 |
