Pizzaiola muffins with anchovies are delicious finger food, perfect to enjoy as an appetizer, or served for an aperitif or dinner! The dough is similar to pizza dough but lighter and quicker to prepare, in fact it does not need leavening time. To make them more rustic , the blogger "Ketty Cucino Oggi?" chose Ruggeri Type 2 Soft Wheat Flour, a semi-wholemeal flour .
Dough ingredients
- 250 g Ruggeri Type 2 Soft Wheat Flour
- 130 g water
- 30 g extra virgin olive oil
- 10 g instant yeast for savory cakes
- 1 teaspoon fine salt
Filling ingredients
- Tomato puree to taste
- Mozzarella for pizza to taste
- 6 anchovies
- Dried oregano and salt to taste
Pizzaiola muffin procedure
In a bowl, put the flour, gradually adding the water, oil, a pinch of salt and yeast. Mix the ingredients, knead quite vigorously with your hands, until you obtain a smooth and elastic dough.
Divide the dough into equal parts and roll them out, trying to give them a circular shape with your fingers. Pour a little tomato sauce, oregano, salt, mozzarella and finally the anchovy on each one.
Close the pizzas like a bundle. Place them on paper cups, inside a muffin tin. Sprinkle a little more tomato sauce on top. Add a drizzle of oil, oregano to taste and a little more mozzarella.
Finally, cook in a fan oven at 180° C for about 25 minutes. Then cook for another 5 minutes, setting the grill function to minimum. Remove from the oven and let cool.
Recipe from "Ketty Cooking Today?" .
