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Grilled mini pizzas
30 m active | 2 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 231
  • Fat about 13g
  • Carbohydrates about 18g
  • Protein about 10g
This is needed
This is needed for 10 piece
Dough
  • 50 g durum wheat semolina
  • 0.25 Päckli dry yeast
  • 0.75 TL salt
  • 200 g white flour
  • 1.5 dl water
  • 1 EL olive oil
Topping
  • 125 g ricotta
  • 1.5 EL pesto verde (green pesto)
  • 140 g Luganighe sausages, Wurstfleisch aus der Haut gedrückt, zerzupft
Charcoal/gas/electric grill
  • 0.5 Bund basil, zerzupft
  • 1 Mozzarellas di bufala (buffalo mozzarella) (ca. 150 g), zerzupft
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And that's how it's done
And that's how it's done
Dough
Place the flour, semolina and salt in a bowl, mix. Add the yeast, water and oil, mix with a spoon, knead for approx. 10 mins. into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Topping
Divide the dough into 10 portions, shape into balls, flatten to create a raised rim. Combine the ricotta and pesto, spread over the middle of the pizzas, top with the sausage.
Charcoal/gas/electric grill
With the lid down, grill the mini pizzas over/on a medium heat (approx. 200 °C for approx. 5 mins. Top the mini pizzas with mozzarella and basil.