Snack time! Yes, because these pizzaiola bites are definitely a very tasty recipe, or at least that’s how it is for me, as I love pizza in all its forms. A soft dough encloses a gooey and flavorful heart. They are not difficult to make, but they require a bit of patience, which is of course rewarded by the result, since they are delicious.
Other “pizza-like” ideas you might be interested in:
- Difficulty: Medium
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the pizzaiola bites
I used dry brewer’s yeast. If you prefer to use fresh yeast, dissolve it in warm water before adding it to the flour. As for the quantity, it depends on the rising times you have. Use 10 g for a quick rise and 5 for a longer rise.
- 2 cups all-purpose flour
- 1/2 cup water
- 1 1/2 tsp salt
- 2 tbsps butter
- 1 1/4 tsp dry brewer's yeast
- 1 pinch sugar
- 1/4 cup tomato pulp
- 1 3/4 oz mozzarella for pizza
- oregano
- extra virgin olive oil
Tools
I made the dough for these bites by hand, working the ingredients first in a bowl and then on the pastry board. Of course, you can do it with any mixer or stand mixer, if you prefer.
- 1 Bowl
- 1 Hand whisk
- 1 Rolling pin
- 1 Pastry cutter with a diameter of 3 inches
- 1 Baking tray
- 1 Small bowl
- Parchment paper
- 1 Brush
Preparation of the pizzaiola bites
Place the flour in a bowl along with the dry brewer’s yeast and sugar, and mix with a small hand whisk.
Then pour in the warm water and start mixing with a wooden spoon.
When the dough has compacted, add the soft butter and salt, and continue to work it first in the bowl and then on a lightly floured pastry board. The dough should become smooth and homogeneous. Shape into a ball.
Place it inside the bowl, cover with plastic wrap, and let it rise until doubled in volume in a warm place away from drafts. The rising time greatly depends on the ambient temperature and can range from one to two hours.
Meanwhile, in a small bowl, place the tomato pulp and season it with a pinch of salt and plenty of oregano.
Cut the mozzarella into small cubes and pat them well with kitchen paper to dry them perfectly. I recommend using pizza mozzarella, those sold in blocks, because it is much more compact and dry than classic fiordilatte.
After the rising time, transfer the dough onto a floured pastry board and roll it out with a rolling pin into a thin but not too thin sheet.
Using a pastry cutter or a glass with a diameter of 3 inches, cut out circles. Remove the excess dough, knead it again, and set it aside because it can be rolled out again to make more circles.
Place a little seasoned tomato and a few mozzarella cubes in the center of each circle: do not overdo it, otherwise it will be difficult to form the bite.
Now close the circle by sealing the entire edge and form a ball.
As you go, place the balls on a baking tray lined with parchment paper, keeping the rounded side facing up.
Finally, brush them with a bit of oil and sprinkle with oregano. If you want pink bites instead of white, mix a hint of tomato paste or pulp with the oil.
Bake the pizzaiola bites in a preheated static oven at 375°F for about 15 minutes. Remove from the oven and let them cool slightly before serving. These bites should be eaten warm. Enjoy! Paola
I take this opportunity to remind you that you can follow me on various social networks to always be updated on the new recipes I publish. You can find me on Facebook (HERE), on Twitter (HERE), on Pinterest (HERE), on Instagram (HERE), and also on Tik Tok (@zenzero_limone). Thank you ♥!
