Le Pizzette Della Nonna

Summary

Ingredients

For the dough:

• 2 large potatoes, cooked, peeled and finely mashed
• 1 kg flour
• 1 tablespoon, leveled salt
• 1 tablespoon sugar
• 2 packs dry yeast
• 600 ml water
• 60 ml olive oil, good

For the sauce: (Sugo)

• Tomatoes, happened
• salt and pepper
• sugar
• oregano

For covering:

• 2 medium onion (s)
• salt and pepper
• 2 scoops mozzarella
• Olives, black, cut in half
• some basil leaves

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Instructions

1. For the dough, put the flour with all the dry ingredients in a sufficiently large bowl and stir with a whisk so that everything is evenly distributed. Then add the mashed potatoes, water and olive oil and knead everything well with your hands until the dough no longer sticks (of course you can also do this step with the dough hook of the hand mixer).
2. Now briefly preheat the oven to around 50 degrees. When the temperature is reached, place the bowl with the dough in it, close the oven door and immediately switch off the oven completely. The dough must rise for at least 60 minutes.
3. In the meantime, prepare the base:
4. For the sauce, simply season the tomatoes with salt, pepper, sugar and oregano to taste, you don`t need to or shouldn`t invest a lot of effort here.
5. Slice the onions into very fine rings, sprinkle with a little salt and pepper, mix evenly and let steep. Make sure to squeeze out the onions well before topping them.
6. Drain the black olives and cut in half. Drain the mozzarella and squeeze it out firmly with kitchen paper, then cut into slices.
7. When the dough has doubled after the rising time, line a baking sheet with parchment paper and brush it evenly with olive oil. Press the dough with oiled hands (important, otherwise it will stick!) In small portions onto the baking sheet, so that small flatbreads of about 12 cm in diameter are created, approx. 6 pieces.
8. Attention, now the order of the topping is important:
9. First press the onion rings onto this flatbread. Simply place 3 - 4 rings on each flatbread and press evenly into the dough. Then brush everything with the prepared tomato sauce and cover each flatbread with about 2 - 3 olive halves, also pressing these lightly into the dough.
10. Put the pizzette in the oven preheated to 200 degrees with top / bottom heat for approx. 20 minutes.
11. After 20 minutes, take the pizza out of the oven briefly and cover each with about 1 slice of mozzarella. Then put the pizzette in the oven again for 4 - 5 minutes, just long enough for the mozzarella to melt.
12. If you want, you can garnish it with basil leaves after baking.
13. These pizzettes are made much faster than it might seem at first. The pizzettes taste warm from the oven and are also a great pleasure cold with a glass of red wine.

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