Crescentone or crescenta
10 minEasyBaked Montanare
Delicious small tomato-topped pizzas, perfect to serve with a drink at aperitif time.
- Difficulty
- Easy
- Prep Time
- 150 min
- Cook Time
- 15 min
- Servings
- 6 people
Ingredients
- Active Dry Yeast, 1 bag
- flour (type 00), 250 g
- water, 150 ml
- extra virgin olive oil, 250 ml
- sugar, 1 teaspoon
- salt, 5 g
- tomato passata, 200 g
- Oil for seasoning, as needed
- Oregano, as needed
- Parmesan cheese, as needed
Method
Dissolve the yeast and sugar in lukewarm water, then add the flour and begin kneading. Add the oil and, only at the end, the salt, working the dough until smooth and elastic.
Cover and let rise for 2 hours.
Then roll out small discs of dough, top with tomato sauce and oregano, and bake at 200°C (390°F) for about 15 minutes, until golden brown.
Once out of the oven, garnish with Parmesan cheese.
Cover and let rise for 2 hours.
Then roll out small discs of dough, top with tomato sauce and oregano, and bake at 200°C (390°F) for about 15 minutes, until golden brown.
Once out of the oven, garnish with Parmesan cheese.
