Pizza muffins

Name: Pizza muffins - Amalia P.
Ingredients: 250 g flour; 125 ml water; 1/2 cube fresh yeast; 3 tablespoons olive oil; 6 tablespoons tomato sauce; dried basil; 125 g mozzarella

Pasta/Pizza - Pizza muffins by Amalia P. - Recipia

I have made this pizza-flavored muffin recipe several times, especially when I need something quick for breakfast or when I have guests and want to serve something warm, simple, and filling. It helps that I don't have to wait for the dough to rise and there are no complicated ingredients. In just a few minutes, everything is ready to go into the oven, and the result is hearty and can be served while still hot. Quick info Total time: about 35 minutes Preparation time: 15-20 minutes Baking time: 15-20 minutes Number of servings: 12 muffins Difficulty: easy Recipe type: snack/appetizer, also good for breakfast Ingredients 250 g all-purpose flour 125 ml lukewarm water 1/2 cube fresh yeast (about 12 g) 3 tablespoons olive oil 6 tablespoons tomato sauce dried basil 125 g mozzarella (cut into cubes) Preparation method 1. In a large bowl, place the flour, crumbled yeast, lukewarm water, and salt. Mix with a spoon until the dough begins to form. 2. Knead a little with your hands, then gradually add the olive oil and continue kneading until you obtain a soft, smooth dough that does not stick to your hands. It doesn't need to be very elastic. 3. There's no need to let the dough rise – you can move directly to the next step. 4. Roll out the dough on a work surface into a thin sheet, about 5 mm thick. 5. Using a glass with a wider opening, cut circles from the dough. 6. Place each dough circle in the muffin tin, making sure it covers the bottom and sides of the molds well. 7. Brush the surface of each dough circle with tomato sauce (about half a teaspoon for each muffin, just enough not to soak the dough too much). 8. Sprinkle a little dried basil over the tomato sauce. 9. Place a few cubes of mozzarella on top of each muffin, distributing all the cheese. 10. Place the tray in the preheated oven at 200°C, in the middle, and bake for 15-20 minutes. The dough should be slightly browned at the edges, and the mozzarella should melt nicely. 11. Remove the muffins from the oven and let them cool for 2-3 minutes before taking them out of the molds. 12. They are best served warm, straight from the tray. Why I make this recipe often I like that I don’t have to waste time with rising. The ingredients are handy, there’s not much mess, and I can quickly personalize them if I have leftover cheeses or want to vary a bit. The result is hearty, looks good on a platter, and works for any informal meal. Tips and variations Tips - If the dough sticks to the work surface, sprinkle a little more flour, but don’t overdo it to avoid making it too dense. - Mozzarella should be cut into cubes, not grated. This way, it melts more slowly and doesn't release all its liquid into the dough. - Don’t put too much tomato sauce, so the dough doesn’t get soggy. Substitutions - You can use any type of mozzarella, including pizza mozzarella, but it will change the texture a bit. - If you don’t have fresh yeast, you can try using dry yeast (about 4 g). - Olive oil can be replaced with another vegetable oil, but the flavor will be more neutral. Variations - For a more intense flavor, add a few slices of black olives on top just before baking. - If you want a little spice, sprinkle chili flakes over the mozzarella. - You can add a pinch of dried garlic over the tomato sauce. Serving ideas - They are good alongside a fresh salad. - You can pack them up, heated briefly in the microwave. - For kids, you can make them in smaller shapes and use them in lunch boxes. Frequently asked questions 1. Can I use dry yeast instead of fresh? Yes, about 4 g of dry yeast should be enough for this amount of flour. 2. Is it necessary to grease the muffin molds with oil? If you have good non-stick molds, it’s not necessary. If you’re unsure, you can lightly grease with oil to prevent the dough from sticking. 3. Can I make the dough with whole wheat flour? Yes, but the texture will be a bit denser and have a more rustic flavor. 4. If I don’t have mozzarella, what can I use? You can try using cheddar or another cheese that melts well, but the flavor will be different. 5. Can I make the dough in advance? I do not recommend it – this dough is meant to be used immediately, without rising. If left, it loses its qualities and won’t rise well during baking. Nutritional values Approximately, per muffin: Calories: 95-110 Protein: 3-4 g Fat: 3-4 g Carbohydrates: 14-15 g Values are approximate and may vary depending on the type of mozzarella and flour. The muffins are moderate in calories, with a low fat content, and quite filling for a snack. Storage and reheating They are best fresh, while warm. They can be stored at room temperature, covered, for up to 24 hours. If there are leftovers, they can be reheated for a few minutes in the oven or, more simply, in the microwave, although the texture changes a bit. I do not recommend freezing, as they do not keep well.

Pizza muffins

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