Pizza dough bites with tomato pesto filling

Ingredients for 8 servings:

• 500 g wheat flour, type 405 or 550
• 250 ml water, lukewarm
• 50 ml olive oil
• 1 cube of yeast
• 2 tsp salt
• 1 tsp sugar
• 2 tbsp dried Italian herbs
• n. B. Tomato(s), dried, very finely chopped
• n. B. Olives, very finely chopped
• Flour , for the work surface
• 5 tbsp pesto rosso
• 3 tbsp crème fraîche
• n. B. Cheese, grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Place the flour in a large bowl and make a well in the middle. Crumble in the yeast. Add the salt, sugar, herbs, oil, and water, along with any dried tomatoes and olives, and knead slowly from the inside out using the dough hook of a mixer. Knead for at least 5 minutes. Then let the dough rest at room temperature for about 30-45 minutes, covered with a kitchen towel. When the dough has doubled in size, divide it and roll out both halves into a rectangle about 1/2 cm thick. Place one sheet of dough on a floured surface. For the filling, mix the red pesto with the crème fraîche. Place small dollops of it on the dough at regular intervals. Place the second sheet of dough on top and press down lightly. Use a dough cutter to cut squares between the filling piles, just like when making ravioli. Place the finished snacks on a baking sheet lined with parchment paper and bake in the oven at approximately 220°C (top/bottom heat) on the middle rack for approximately 10-15 minutes (or longer depending on the thickness). If you like, sprinkle grated cheese on top of the snacks 5 minutes before the end of the baking time.