Donut Pan Pizza delicious recipe! You know my love for leavened products; a few days ago, I made this donut, a delightful variation of the classic pizza. It’s perfect for dinner, a fun way to impress at the table. Very tasty and I recommend trying the kissed pizza or the stuffed potato pizza. Returning to today’s recipe, as the name suggests, the dough is made with the same ingredients I use to make bread: flour, yeast, and water. Before baking, it is filled with tomato and cheese. I find it truly amazing! If you try it, let me know in the comments! And don’t forget to follow me on my social channels Facebook and Instagram

You might also be interested in these recipes:

Difficulty: Medium
Cost: Economical
Preparation time: 20 Minutes
Portions: 7 Pieces
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

238.38 Kcal

calories per serving

Info Close

Energy 238.38 (Kcal)
Carbohydrates 32.51 (g) of which sugars 3.49 (g)
Proteins 9.02 (g)
Fat 8.67 (g) of which saturated 3.62 (g)of which unsaturated 1.74 (g)
Fibers 1.40 (g)
Sodium 684.36 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

4 1/4 oz Manitoba flour
5 1/4 oz all-purpose flour
1 tsp dry yeast
1/2 cup water
1 1/4 tsp salt
1 1/2 tbsp extra virgin olive oil
2 tsp sugar
10 cherry tomatoes
5 1/4 oz tomato purée
2 tbsp tomato paste
to taste oregano
5 1/4 oz cheese (mozzarella, scamorza or provolone)

How to make Donut Pan Pizza

Put the flour, yeast, and sugar in the mixing bowl. Start kneading while gradually adding water, salt, and oil.
Transfer to the work surface and knead until you obtain an elastic and workable dough. Let it rise in a bowl covered with plastic wrap and in a warm place, preferably in the switched-off oven with the light on.
In the meantime, mix the tomato purée with tomato paste, salt, and oregano. After the resting time, roll out the dough to form a rectangle.
Fill with the tomato sauce and roll up
Cut into 1 1/2 inch pieces and place them well-spaced in a well-oiled donut pan. Place a halved cherry tomato on each piece, and let rise for another 20 minutes.
Bake in a static oven at 356°F for about 25 minutes.