Panzerotto Pugliese, Closed Pizza Filled With Mozzarella And Tomatoes
Cuisine
American
Ingredients
For the Panzerotti dough
200
g
flour
10
ml
olive oil
2
g
Salt
1
g
yeast
75
ml
Water
1
pinch
sugar
For the Panzerotti
150
g
Buffalo Mozzarella
50
g
tomatoes
500
ml
olive oil
Instructions
Mix water, yeast, sugar, add flour and let the dough rest for 3 hours.
With the pizza dough form little discs about 3 inches in diameter
Lay a bit of mozzarella on the discs, some tomatoes and close to form a half-moon.
Fry in olive oil and serve hot