Panzerotti

Ingredients for 1 servings:

• 500 g wheat flour, strong
• ½ cube of yeast
• 2 tbsp extra virgin olive oil
• 300 ml water, warm
• 1 pinch of salt
• 1 tbsp olive oil
• 1 small onion(s), red, finely chopped
• 2 garlic cloves, finely chopped
• ½ bell pepper(s), yellow, diced
• 75 g zucchini, cut into cubes
• 50 g olives, black, quartered
• 125 g mozzarella, diced
• 5 tbsp tomato paste
• salt and pepper
• oregano
• Oil for frying

Instructions

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

Fried filled pizza pockets, makes 16 pieces

Put the flour in a bowl and make a well in the center. Add the water, yeast, salt, and oil. Once the yeast has dissolved in the water, knead everything into a smooth pizza dough. Let the dough rise for one hour. For the filling, heat the oil in a pan and sauté the onions until translucent. Add the bell peppers, zucchini, and garlic cloves and fry for about five minutes, then transfer the vegetables to a bowl to cool. Add the olives and mozzarella to the cooled vegetables and season with salt and pepper. Knead the dough again and divide into 16 equal pieces. Roll out into circles about 10 cm in diameter. Mix the tomato paste with the oregano and spread onto the dough circles, leaving a 2 cm border free. Put a little filling in the center of each circle, but not too much, or the panzerotti will break in the hot oil. Pour a little water around the edge and fold the circles over to form half-moons. Press the edges firmly together. Slide the panzerotti into the hot oil and fry until golden brown. They’re delicious both hot and cold.