Carazza

Ingredients for 1 servings:

• 500 g flour
• 1 tsp salt
• ½ pack of dry yeast
• ½ pack of baking powder
• 250 ml water, warm
• 3 tbsp oil
• e.g. tomato paste
• Pizza seasoning
• e.g. salami, sliced
• n. B. Processed cheese slices

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Minicalzone, makes 25 pieces

For the dough, mix the dry yeast with the flour and knead with the salt and oil until you have a smooth dough. Let this dough rise for about 1/2 hour. Then knead in the baking powder. Roll out the dough flat (about 1-2 mm) and cut out round circles. You need to make an even number, as one circle will serve as the base and one as the lid (I used a Caipirinha glass to cut out the circles). For the sauce, mix the tomato paste with the pizza seasoning, a little water, and a little oil to form a thick sauce. Season with salt if desired. Place a dollop in the center of half of the cut-out circles and spread it out to within 1 cm of the edge. For the filling, place 2/4 of a salami slice on each circle and 1/4 of a slice of processed cheese on top. Then place one of the lid circles on top of each filled circle and press firmly into the edge. Let the finished circles rise in a warm oven (below 50°C) for 15 minutes, then bake at 180°C fan-assisted oven for about 20-25 minutes, until the mini pizzas have a nice light brown color. Baking time may vary depending on the oven. They taste great both hot and cold.