Tomato and Mozzarella Panzerotti from Puglia

📆 2020-07-07

🔖 Vegetables

South Italy is considered as the Street-Food Mecca, and today’s recipe is one of the most tasty street food you can come across visiting Italy:

Panzerotti Pugliesi, a leavened pizza filled with tomato and mozzarella.

The ingredients for 2 servings are:

300 gr. Semolina Flour

250 gr. Manitoba Flour

220 gr. Water

180 gr. Milk

4 gr. Brewers Yeast

15 gr. Salt

Extra-Virgin Olive Oil

250 gr. Tomato Sauce

350 gr. Mozzarella (best if drained as much as possible)

Dry Oregano or Basil

Salt and Pepper

Let’s prepare this recipe:

The first thing needed for this recipe is the dough.

We need to mix together the Manitoba flour with the semolina.

Melt the brewers yeast in the water, add it to the flour and start kneading, then we add the milk, a spoon of olive olive oil and the salt.

Let it rest and leaven at room temperature for 6 hours.

The dough will form bubbles, that’s normal.

After the dough has leavened, gently lay it on a floured table and start folding the dough on itself two times. Repeat if the dough is still loose. Then let it rest for another hour.

In the meantime, thinly cut the mozzarella, and season the tomato with the basil, salt and pepper and a sprinkle of olive oil.

Roll out the dough to thin circles, put a spoon of tomato sauce at the center and a pinch of mozzarella, then add the oregano.

Wet your finger in some water and pass it on half of the edge of the dough circle, then fold it over itself and close it. Make sure to leave just a bit of air inside, but not too much or the Panzerotti will explode.

Preheat your oven to 220°C, lay the Panzerotti on a baking sheet and using a spoon spread just a bit of tomato sauce on the top of the Panzerotti.

Cook until golden brown.

You can try a different filling, such as potatoes and sausage. Just cook the potatoes before.

Panzerotti are delicious even cold, so you eat them at a snack.

VIDEO PANZEROTTI RECIPE

And that's all! If you liked this recipe, please share it 👇 Thank you!