Thuzzolinos

Ingredients for 1 servings:

• 1,000 g flour
• 550 ml water
• 8 tbsp oil
• 3 pinches of salt
• 4 pinch(s) garlic salt
• 2 cans of tuna
• 1 can of corn
• 1 m.-sized onion(s)
• 1 package of cream cheese
• 1 package of herb cream cheese
• 2 cloves garlic
• 3 tsp mustard
• 4 tbsp hollandaise sauce

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes

Zizzolinos with tuna cream, for 25 mini pizzas

Dough: The dough is best prepared in a food processor with the dough hook. Put flour in the bowl. Make a well. Crumble in the yeast. Add the lukewarm water. Stir in the yeast with a fork, ensuring some of the flour is also incorporated. Add the pinches of salt and the oil. Knead well with the dough hook for about 10 minutes. Let the dough rise slightly. Then knead the dough a little more by hand and form it into palm-sized balls. Sprinkle the work surface with flour so the dough doesn’t stick to it. Then form the finished dough balls into flat mini pizzas and slightly bend the edges up so that the center can be filled with the cream later. To make the edges easier to shape, you can also use a large cup. Place the cup on top of the mini pizzas and form the outer edges up. Bake the pizzas for 15-20 minutes in a preheated oven at 180°C. Cream: You can also use a few kitchen appliances for this; we always use a whisk. Place the tuna and cream cheese (plain and herb) in a bowl, along with the finely chopped onion and garlic. You can then add the mustard and hollandaise sauce, as well as chili if desired. Stir for about 5 minutes until you get a smooth cream. Now you can add the corn and mix it in lightly again with the whisk. Make sure you drain off at least half of the corn juices to avoid making the cream too runny. The tuna cream is applied after the Zizzolinos are baked.