Pizza Muffin
Muffin Pizza: authentic flavour in a creative format
Made with Pasta sauce with Parmigiano Reggiano
Rich and intense. Rossoro tomatoes paired with Parmigiano Reggiano. Mutti pasta sauces use only the highest quality, 100% Italian summer tomatoes picked at their peak ripeness. We carefully choose a specific tomato variety that best pairs with our unique Italian ingredients. Here the fruity, intense Rossoro Tomato is paired with Parmigiano Reggiano (PDO) - a protected cheese with a sharp and complex flavour, only from the provinces of Parma, Reggio, Emilia, Modena, Bologna and Mantua
45 min (COOK TIME: 25 min / PREP TIME: 20 min)
Easy
6 people
Ingredients
-
400
g
flour
-
220
g
water
-
1
packet
instant yeast for savoury cakes
-
300
g
Mutti Pasta Sauce with Parmigiano Reggiano
-
250
g
mozzarella cheese
-
7
g
salt
-
oregano
-
extra virgin olive oil
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Pizza Muffin: Method
- Cut the mozzarella into small cubes and let it drain in a colander to remove excess liquid.
- In a large bowl, combine the flour, yeast, and salt. Add the water and start mixing with a spoon. When the dough begins to form, continue kneading with your hands, first in the bowl and then on a floured surface, until you obtain a smooth and even dough.
- Divide the dough into 8 equal portions. On a lightly floured surface, roll out each piece with a rolling pin to form discs about 12 cm in diameter.
- Fill the centre of each disc with a few cubes of mozzarella and a spoonful of Mutti Pasta Sauce with Parmigiano Reggiano. Lift the edges upward and seal them well with your hands.
- Lightly grease an aluminium muffin mold with a kitchen brush. Place the stuffed muffins inside the molds, then arrange them in a muffin tray.
- Add a teaspoon of Mutti Pasta Sauce with Parmisan on top of each muffin and bake in the oven at 180°C for 20 minutes. Add a bit of mozzarella and another teaspoon of sauce, then bake again for another 7-8 minutes.
- Serve the muffins hot, finishing with a sprinkle of oregano.
