YOGURT DOUGH PIZZETTE


This article is also available in: Italian

Without giving up the pleasures of the good cuisine, without depriving ourselves, we learn how to transform the most appetizing dishes into light and satisfying meals. These pizzas are also ideal for athletes or those who are on a low-carb diet thanks to the excellent nutritional values of Greek yogurt: a good supply of proteins (9 g), reduced amount of carbohydrates (4 g) and 0 fats.
Easy to cook, no leavening time, soft and scented, this pizzette with yoghurt dough have become a tasty and ideal suggestion to impress my guests, suitable for aperitifs, parties and dinners.
Let’s cook them together!

 
DIFFICULTY LEVEL: low
PREPARATION TIME: 10 minutes
COOKING TIME 12 – 15 mins
SERVES 15-20 PIZZETTE

INGREDIENTS

For the dough
125 g of flour Uniqua Verde Molino Dallagiovanna + 5g of instant yeast for pies
135 g of Greek yogurt 0% fat
½ teaspoon of salt
For the filling
150 gr of chopped tomatoes or peeled tomatoes
2 ½ tbsp. of extra virgin olive oil
Oregano or basil
Salt to taste

INSTRUCTIONS

In a bowl pour the flour, the instant yeast, the Greek yogurt and salt. Knead until smooth and uniform. Flour the rolling surface and roll-out the dough to 4mm thickness with an also floured rolling pin. Cut the dough into small pizzette with a circular shape cutter such as dough or cookie cutters.
With the remaining dough, re-pack the dough and cut other small pizzas. Proceed to stuffing. Pour the peeled tomatoes or the tomato pulp in a bowl and mash with a fork, toss with oil, salt and oregano or basil, according to your preferences. Pour a teaspoon of filling in the centre of the small pizzas, leaving the outer edges free of ingredients. Place the small pizzas on a baking tray covered with parchment paper and bake in preheated oven for about 12-15 minutes at 200 ° C.
Serve hot or cold. They are great in both cases.
Enjoy your meal!

 

Check out all Molino Dallagiovanna flours on I Like Italian Food
If you liked this recipe, follow Daniela on her Facebook page SANI PECCATI DI GOLA!

 

Translated by Marta Pitarch Robles

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