10681-pizzette-halloween-morat-molino-merano

Halloween Mini Pizzas

In collaboration with Julia Morat

Source: https://www.meranermuehle.it/rcp_recipe/halloween-mini-pizzas

Total time

2 Hours 35 Minutes

Baking/cooking time

15 Minutes

Rest time

1 Hours 30 Minutes

Difficulty

easy

Ingredients

for 16 mini pizzas

Portions

		FOR THE DOUGH
500	g	Organic mix spelt pizza Regiograno®
310	g	water, lukewarm
25	g	olio extravergine di oliva
		FOR THE TOPPINGS
300	g	tomato sauce
	q.s.	salt
20		black olives
1		frankfurter sausage
200	g	mozzarella for pizza
4		mini mozzarella balls
	q.s.	fine durum wheat semolina

Preparation

Knead the mix with the lukewarm water in a stand mixer for 5 minutes. Add the olive oil and knead for another 4 minutes, until the dough is smooth and even. Shape into a ball, cover and leave to rise in a warm place until doubled in volume (about 1 hour and 15 minutes).
Season the tomato sauce with salt. Cut 4 olives in half lengthwise for spider bodies, 4 crosswise for eyes, and 3 into rounds about 3 mm thick for mummy eyes. Halve the remaining olives lengthwise, then slice into pieces about 3 mm thick for spider legs.
Cut the sausage in half crosswise, then lengthwise. Cut 24 thin strips of pizza mozzarella (about 3 mm thick and 10 cm long); dice the remaining cheese. Place 2–3 tablespoons of semolina in a small bowl.
Set aside 40 g of the risen dough. Divide the remaining dough into 16 equal portions and roll into balls. Press each ball into the semolina on both sides, then stretch between your hands into a disc about 9 cm in diameter. Arrange on baking trays lined with baking paper.
Spread tomato sauce over all 16 discs and place diced mozzarella on 8 of them. On 4 of these, arrange the prepared olives to make 2 spiders per pizza. Place a piece of sausage in the centre of each of the other 4. Roll out the reserved 40 g of dough, cut into thin strips about 10 cm long and place 5 strips over each sausage pizza to create mummies.
On 4 of the remaining tomato-only pizzas, arrange the mozzarella strips as mummy bandages and add 2 olive rounds for eyes. On the final 4, place a mini mozzarella ball in the centre and top with half an olive.Preheat a conventional oven to 200 °C (392 °F). Bake one tray at a time for about 15 minutes, until golden brown. Serve warm or cold.

In collaboration with @passionecooking

Organic mix spelt pizza Regiograno®

€4.60

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Sweet Halloween buns

Time: 30 Minutes | Difficulty: easy

Halloween Mini Pizzas

In collaboration with Julia Morat

Ingredients

Preparation

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