Panzerotti (small closed pizza) dairyfree

What about some good comfort food to have a good start in the New Year? Let’s celebrate with some yummy Italian Food, but try a helthy receipe: use spelt flour instead of strong plain flour and skip on the mozzarella for a dairy free version! I can assure you that my Italian Official Tester from Apulia loves them.

300 g spelt flour or kamut flour
20 g salt
25 g fresh yeast
150 ml warm water
2 tablespoons of olive oil

tomato sauce
basil leafs

1. dissolve the yeast in 150 ml of warm water
2. in a robot mix flour, salt, the olive oli and add the fresh yeast and the warm water. Combine well until the mixture turns to a soft ball, silky and elastic
3. place the dough into a large ball and cover it a towel and set aside to rise in a warm placefor about 2 hours until it doubles in size
4. divide the dough into 15 small balls and press each ball flat to 12 cm circle
5. place a small slice of tomato, vegetables and basil leaf and any other ingredient into the centre of the circle. Season with some salt
6. Fold each one over to form a half moon shape
7. Press the edges togheter and crimp with a fork to seal and brush with some egg the surface
8. Cook in a 180 degrees pre-heaten oven for 30 minutes
I’m linking up to #MeatFreeMondays (Tinned Tomatoes) (Tinned Tomatoes)



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