I took the recipe for these soft and tasty mini pizzas for the buffet from Instagram, from the site of a MasterChef finalist, the notary Cristina Nicolini, who shares some aspects of her life online with her very funny and cute children and with her recipes, always interesting and not too demanding!
It’s a versatile recipe that can be used to make these mini pizzas or fragrant rolls to stuff, always suitable for a rich buffet that perhaps accompanies other sweet and savory preparations for a festive event.
The recipe for this savory leavened dough, for these soft mini pizzas like those from a cafe, starts by making the Tangzhong, a sticky, gluey mixture that is then incorporated into the actual dough for the mini pizzas.
When I tried the recipe I chose a basic topping with tomato purée, mozzarella cut into julienne, a splash of high-quality olive oil and a pinch of basil.
I opened a recipes channel on WhatsApp, open to everyone and free — no notifications and no sound — which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F. Every day you’ll be able to read one sweet and one savory recipe!
ALSO ON THE TOPIC OF SAVORY LEAVENED RECIPES I leave you some other recipes just below:
- Difficulty: Medium
- Cost: Economical
- Rest time: 3 Hours 30 Minutes
- Preparation time: 30 Minutes
- Cooking time: 15 Minutes
- Portions: 6 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 tbsp Manitoba flour
- 3 1/2 tbsp milk
- 3 1/2 tbsp water
- 3 cups Manitoba flour
- 1 1/3 tsp salt
- 1 tbsp + 1 tsp sugar
- 1 1/4 tsp active dry yeast (MASTRO FORNAIO for me)
- 7 1/2 fl oz milk
- 2 tbsp butter (softened)
Tools
- Planetarie
- Teglie
- Carta forno
FOR THE PREPARATION OF SOFT MINI PIZZAS FOR THE BUFFET
In a small saucepan put the ingredients to create a batter — better described as a sticky roux — that, after cooking for a couple of minutes on the heat, you will let cool completely before moving on to the actual dough.
Once it’s cool, mix it with all the other ingredients except the butter and the salt. I let the dough rest for about ten minutes, then add the soft butter, knead again with the salt and form a smooth ball.
Let rise for about 2 hours, covering the dough with plastic wrap.After the resting time, deflate the dough and divide it into balls of about 60–70 grams each (approximately 2–2.5 oz) or as you prefer.
Cover with plastic wrap and let rise for another ~90 minutes.
Now you can flatten the rolls to a thickness of almost one centimeter (about 3/8 inch), place them on a baking sheet lined with parchment paper and then start topping them as you like!
I add tomato purée, mozzarella cut into julienne, a pinch of chopped fresh basil, a drizzle of extra virgin olive oil, salt and then I bake at 428/482°F for 10–15 minutes — but check according to your home oven.
Once ready, let them cool slightly and rush to the table…
Enjoy!
Annalisa
I remind you that at the top, where you see the blog menu, there is a magnifying glass 🔎 that will allow you, by entering an ingredient or a recipe title, to find all preparations that have that title or ingredient. I hope among these you will find recipes you enjoy!
