FAST QUILTED PIZZA and easy with mozzarella and tomato, perfect dish for dinner to make in a few minutes, a tasty idea as an appetizer.
The fast quilted pizza is the perfect idea for both lunch and dinner when you don’t have much time available, with this you can usually please everyone.
The recipe for fast quilted pizza is very simple, you prepare a dough with flour, water, oil, and instant yeast, divide it in two, roll it out, fill it with mozzarella and tomato, then layer the sheets and draw a grid, a quilt.
With mozzarella and tomato, it’s economical and fast; obviously, you can fill it with zucchini, eggplant, ham, speck, salami, whatever you have in the fridge and like the most.
Follow me in the kitchen today there’s the fast quilted pizza.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 cups all-purpose flour
- 1 1/4 cups water
- 1 1/2 tbsps extra virgin olive oil
- 1/2 tsp salt
- 1 tsp instant yeast for savory preparations
- 1/3 cup tomato sauce
- 9 oz provola cheese
Steps
Pour the flour with salt, yeast, and oil into a bowl, add the water and mix.
Knead well until you get a smooth dough, you can use the mixer if you prefer.
Divide the dough into two parts and roll them out, place one sheet in a baking pan and fill with tomato sauce, provola pieces, and a drizzle of oil.
Cover with the other sheet, seal the edges, and draw a 4 x 5 grid to obtain 20 pieces.
Do not divide them, bake in a hot oven at 400°F for about 20-25 minutes.
Remove from oven and divide the pieces.
Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
FAST QUILTED PIZZA
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FAQ (Questions and Answers) FAST QUILTED PIZZA
Can I use puff pastry?
Of course! If you don’t want to knead the dough, puff pastry is perfect.
How can I fill the quilted pizza?
You can fill it with cold cuts and cheeses or seasonal vegetables.
Can I use brewer’s yeast?
Absolutely yes! With the same doses, add 4 g of brewer’s yeast and let it rest.
