Sicilian rosticceria mini pizzas.
Simple, tasty, and delicious.
Sicilian rosticceria mini pizzas are small rustic treats that are very easy to prepare, tasty, soft, and delicious, perfect for an aperitif, as a tasty dinner, but also for a party buffet.
Give them a try too.
- Cuisine: Italian
Ingredients for the dough:
- 2 1/2 cups all-purpose flour
- 1 3/4 cups Manitoba flour
- 1/4 cup lard (or 1/4 cup olive oil)
- 3/4 cup water (at room temperature)
- 2 tsp salt
- 2 tbsp sugar
- 2/3 oz fresh yeast
- 2 cups tomato sauce
- 9 oz mozzarella
- to taste extra virgin olive oil
- 1 clove garlic
- to taste basil
- to taste salt
Tools
- 1 Stand Mixer
- 1 Pan
- 1 Bowl
- 1 Oven
Steps
Let’s prepare the dough.
Dissolve the yeast in the water at room temperature.
Put all the dough ingredients in a bowl if kneading by hand or in the stand mixer and knead well until it becomes a well-worked, smooth, and homogeneous mixture.
Cover with a cloth and let rise for about 2 hours, it should double in size.
With Bimby:
Put the water with the yeast for 30 seconds. Speed 2 86°F
Add all other ingredients and work for 4 minutes/Knead.
Transfer the mixture into a large bowl, cover with a cloth, and let rise for about 2 hours, it should double in size.
While the dough is rising, quickly cook the sauce over high heat: Put the garlic clove in a large pan along with some oil, as soon as the garlic is slightly golden, add the tomato sauce, season with salt, and cook quickly over high heat covered with a lid.
Let cool.
Cut the mozzarella into cubes and let it drain in a colander, in the summer keep it in the fridge.
As soon as the dough has risen, let’s prepare the mini pizzas. Divide the dough into 10 balls if you want slightly larger mini pizzas (like the ones from the bar) or into 15 pieces if you want buffet-style mini pizzas. Place the balls well spaced apart on baking sheets lined with parchment paper, let them rest for 10 minutes, then spread them out with your hands, stretching the dough with your fingers until you get circles about 5 inches in diameter with slightly higher edges. Let rise for at least another hour, depending on the external temperature, they should puff up. As soon as the mini pizzas have risen, preheat the oven to 392°F static. Top the mini pizzas with the sauce and bake at 392°F in the lower-middle part of the oven for 15 minutes. Quickly remove the trays from the oven and add the mozzarella.
Bake for another 8 minutes, the mozzarella should melt and the mini pizzas should be slightly golden.
Remove from the oven and garnish with fresh basil leaves.
Serve immediately.
The Sicilian rosticceria mini pizzas are ready to be enjoyed… Enjoy your meal!
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