Pizza muffins

Ingredients for 1 servings:

• 250 g wholemeal spelt flour
• 250 g spelt flour
• 1 cube of yeast
• 250 ml water, lukewarm
• 2 tsp salt
• 6 tbsp rapeseed oil
• 1 tbsp oregano
• 500 g tomatoes, pureed
• 2 onions
• 2 cloves garlic
• some sugar or xylitol
• a few stalks of basil
• e.g. chili flakes
• n. B. Pfeffer
• 2 packs of mozzarella, grated
• some oil
• salt and pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 55 minutes

makes 24 muffins

For the dough, combine the flour, oil, salt, oregano, and yeast into a dough – ideally using the dough hook on a hand mixer. Let the dough rise in a warm place for at least 30 minutes. While the dough is rising, peel and dice the onion. Sauté it in a little oil. Add the tomatoes, season with basil and garlic. Season with salt, pepper, and sugar to taste. Tip: Peel the garlic cloves, break them up, and let them simmer whole in the sauce until the dough has risen. Then remove them. The flavor remains, but the “bombs” are gone. For the muffins, roll out the dough on baking paper and cut out round flatbreads using a cup. The cup should be the right size for the muffin tin. Place the round dough pieces in the muffin tin, forming a hollow. Let rise for another 5-10 minutes. Place a wooden spoonful of tomato sauce on top of each piece of the dough. Then fill the pan halfway with your favorite pizza topping. Add a layer of mozzarella to top. For filling, try ham, onions, and olives, or ham and mushrooms, or salami and olives, or peppers and corn, etc. Bake in the oven at 200°C (top/bottom heat) for 25-30 minutes on the lowest rack. This will make the crust crispier without burning the cheese on top. A standard muffin pan holds 12 muffins, so this recipe makes 24 muffins.