The recipe for these soft and tasty mini pizzas for the buffet was taken from Instagram on the site of a Masterchef finalist, the notary Cristina Nicolini, who shares some aspects of her life with her very funny and cute children and with her recipes, always interesting and not too demanding!
It is a versatile recipe with which to prepare both these mini pizzas and crispy rolls to fill, always suitable for a rich buffet that perhaps accompanies other sweet and savory preparations for a festive event.
The recipe for this savory baked good, for these soft mini pizzas like the ones from the café, starts by making the Tangzhong, a sticky mixture that is then incorporated into the actual pizza dough.
Trying the recipe, I thought of making a basic simple garnish with tomato sauce, shredded mozzarella, high-quality oil, and a pinch of basil.
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°I have opened a free and open-to-all recipe channel on WhatsApp, with no notifications and no sound, where you can subscribe by clicking on the link here and read a sweet and a savory recipe every day!
ALWAYS ON THE TOPIC OF SAVORY BAKED GOODS, I leave you more recipes just below:
- Difficulty: Medium
- Cost: Economical
- Rest time: 3 Hours 30 Minutes
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 0.7 oz Manitoba flour
- 3.5 tbsp milk
- 3.5 tbsp water
- 12.7 oz Manitoba flour
- 1.5 tsp salt
- 1 tbsp sugar
- 1.5 tsp dry yeast (BREADMAKER FOR ME)
- 1 cup milk
- 1.75 tbsp butter (softened to a cream)
Tools
- Stand Mixers
- Baking Trays
- Parchment Paper
FOR THE PREPARATION OF THE SOFT MINI PIZZAS FOR THE BUFFET RECIPE
In a small saucepan, mix the ingredients to create a sticky and gooey roux. After letting it sit on the heat for a couple of minutes, let it cool completely before moving on to the actual dough.
Once cool, knead it with all the other ingredients except the butter and salt. Let the dough rest for about ten minutes, then add the softened butter and knead again with the salt to form a smooth ball.
Allow to 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 or as you prefer.
Cover with plastic wrap and let rise again for about 90 minutes.
Now we can flatten the rolls to a thickness of almost an inch, place them on a baking tray lined with parchment paper, and then start garnishing them as desired!
Add some tomato sauce, shredded mozzarella, a pinch of fresh chopped basil, a drizzle of extra virgin olive oil, salt, and 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 your meal!
Annalisa
Remember that at the top where you see the blog menu, there is a magnifying glass 🔎 that allows you, by entering an ingredient or the title of a recipe, to find all the preparations that have that title or ingredient, and I hope you find recipes to your liking among them!
