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Panzerotti with Tomatoes & Mozzarella

Panzerotti with Tomatoes & Mozzarella
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Home Food & Drinks Recipes Cooking Panzerotti with Tomatoes & Mozzarella

Panzerotti with Tomatoes & Mozzarella

Vegetarian
Cheese

In the cookbook 'Globi's Italian Kitchen', Gualtiero Marchesi reveals his recipe for these little filled dumplings from Apulia.

For the Panzerotti:

Ingredients (12 servings)
450 g pizza dough (see below)
16 small or cherry tomatoes, quartered
300 g mozzarella, cut into cubes
20 basil leaves, torn
  • Divide the pizza dough into 12 balls and roll them out into circles (10 cm in diameter).
  • Place the tomatoes, mozzarella and basil in the centre of the circles.
  • Fold the circles in half to form a crescent. Press the edges together and crimp down with a fork.
  • Bake in the centre of a preheated oven at 220°C for 15-20 minutes and place on a large platter. Panzerotti are a hit at every party!

For the pizza dough:

Ingredients (12 servings)
5 g fast acting yeast
1/2 teaspoon(s) sugar
150 ml water
250 g white flour
05 teaspoon(s) salt
2 tablespoon(s) olive oil
  • Dissolve the yeast with the sugar in the lukewarm water.
  • Sift the flour into a bowl, make a well in the centre and add three quarters of the yeast water.
  • Mix well, then add the salt and olive oil and continue to stir.
  • Gradually pour in the remaining yeast water and knead into a dough.
  • Knead vigorously on a floured countertop for 10 minutes
  • Cover with a cloth and let rise at room temperature for 1 hour.
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