- - FOR THE DOUGH -
- 14 ounces all-purpose flour
- 4 ounces semonlina flour
- 1/4 ounce instant yeast, one envelope
- 1/2 tablespoon sugar
- 1/2 tablespoons salt
- 1 1/3 cups water
- - FOR THE SAUCE -
- 4-8 ounces Pelati whole peeled canned tomatoes
- 1-2 cloves garlic, peeled
- 1-2 teaspoon dried thyme, or Italian seasoning blend
- Salt & pepper
- - FOR THE FILLING -
- Sliced Coppa ham, dry-cured pork neck
- 8 ciliegine-sized mozzarella balls
- 8 cherry tomatoes, sliced in half
- Olive oil
Step 1: Make the Dough: Combine the dry ingredients of the dough in a large bowl and whisk together.
Step 2: Add water and whisk to combine.
Step 3: Knead the dough until it comes together and no large bits of flour remain.
Step 4: Cover with plastic wrap and set aside for 2 hours.
Step 5: Make the Sauce: Grind the Pelati tomatoes and spices with a mortar and pestle until mixture is a sauce-like consistency.
Step 6: Prepare the Pizza Muffins: Knead the dough a few times to mix together.
Step 7: Divide the dough into 8 equal balls.
Step 8: Flatten each ball and press them into small muffin tins, allowing the dough to work up the sides of the tin and creating a bowl shape.
Step 9: Add 1-2 teaspoons of sauce, 1 Coppa ham slice, 1 ball of mozzarella, and 2 cherry tomato halves into each piece of dough.
Step 10: Sprinkle each pizza muffin with olive oil, salt, and pepper.
Step 11: Bake in a preheated oven set to 450 degrees F for about 10 minutes, until the cheese is melty and golden brown.
Enjoy these homemade pizza muffins from The Daring Kitchen!