Tortoise Shell Pizza ( A.k.a. Stuffed Pizza Balls)

Submitted by Wild Thyme Flour

"This is perfect for little hands, tv dinners and picnics. You can freeze it for oamc."

 

• Ready In: 55mins
• Ingredients: 14
• Yields: 24 balls
• Serves: 6

ingredients

• 550 g plain flour
• 250 ml milk (heated to body temperature)
• 3 tablespoons olive oil
• 1 tablespoon sugar
• 2 teaspoons salt
• 11 g yeast
• 1 egg
• 1 egg yolk (for glaze)

• Filling 1

• 200 g mozzarella cheese
• 2 tomatoes
• fresh basil leaf

• Filling 2

• 200 g mortadella
• 200 g emmenthaler cheese
• 2 sage leaves

directions

1. Dissolve the yeast in the warm milk. Mix flour,oil, sugar,egg and yeast mixture.
2. Knead by hand or use a machine until the dough comes together. Add the salt now and knead further.
3. Roll into a ball and let it rise in a warm area of the kitchen.
4. Chop the tomatoes and mozzarella into little pieces and mix together. Add thorn pieces of basil, a drizzle of olive oil and season.
5. Chop the mortadella and emmental and process slightly to make a semi solid paste.
6. Heat oven to 200 degrees c or 400 degreec f.
7. Cut the dough into 24 pieces and flatten with the palm of your hand or a rolling pin to form a circle about 6 inches across.
8. Fill half of with tomato filling and half with mortadella filling. Hold in the palm of your hand and pinch the dough to close in the filling.
9. Place seam side down in two buttered 23cm circular tins or use aluminium ones if you are going to freeze them for future use.
10. Do not place the balls too close to each other -- they will end up touching as they rise.
11. Let the balls rise and use the last egg yolk to glaze the balls.
12. Bake for about 20 minutes until golden.