Spinach Skillet Flatbreads
20 minMediumPan-Fried Mini Pizzas with Anchovies
Delicious mini Margherita pizzas topped with anchovies, perfect for a gourmet aperitif.
- Difficulty
- Easy
- Prep Time
- 20 min
- Cook Time
- 20 min
- Servings
- 8 people
Ingredients
- Nonna's Savoury Yeast, 10 g
- flour type 00 for the dough, 150 g
- water for the dough, 90 ml
- extra virgin olive oil for the dough, 1 teaspoon
- salt for the dough, 3 g
- tomato passata for the topping, 4-5 tablespoons
- mozzarella cheese for the topping, 1
- basil for the topping, to taste
- extra virgin olive oil for the topping, to taste
- salt for the topping, 1 pinch
- anchovies for the toppuig, 8
Method
Prepare the dough by mixing the flour with the yeast, water, salt and oil. Knead by hand until you have a soft dough.
Roll out the dough to approximately 1 cm thick, using a little flour to prevent it from sticking. Cut out mini pizzas using a round biscuit cutter approximately 6 cm in diameter.
Place the mini pizzas in a frying pan and press the centre of each one with your finger. Top each mini pizza with a teaspoon of passata and some fresh basil.
Place the pan over a large hob ring on a low heat, cover with a lid and cook for 5 minutes. Remove the lid, add the mozzarella, an anchovy and a drizzle of olive oil to each pizza. Cover again and cook for a further 2 minutes.
Roll out the dough to approximately 1 cm thick, using a little flour to prevent it from sticking. Cut out mini pizzas using a round biscuit cutter approximately 6 cm in diameter.
Place the mini pizzas in a frying pan and press the centre of each one with your finger. Top each mini pizza with a teaspoon of passata and some fresh basil.
Place the pan over a large hob ring on a low heat, cover with a lid and cook for 5 minutes. Remove the lid, add the mozzarella, an anchovy and a drizzle of olive oil to each pizza. Cover again and cook for a further 2 minutes.
