Servings : 4
Prep Time : 40 minutes
Rest Time : 3 hours
Cook Time : 20 minutes
INGREDIENTS
Pizza Dough
- 7 gr (1/4 oz) instant yeast
- 35 gr (1 oz) olive oil
- 245 gr (8.5 oz) warm water
- 500 gr (17 oz) all-purpose white flour
- 10 gr (1/3 oz) salt
Tomato Sauce
- 500 ml (2 cups) Roma tomatoes, diced or canned
- 45 ml (3 tbsp) olive oil
- 1 clove garlic, crushed
- 10 ml (2 tsp) dried oregano
- 15 ml (1 tbsp) tomato paste
- 250 ml (1 cup) water
- 10 ml (2 tsp) fresh basil, chopped.
- Salt and pepper to taste
The filling
- 250 ml (1 cup) ham, sliced into strips
- 500 ml (2 cups) mozzarella, grated
- The glaze
- 30 ml olive oil
- 2 pinches of thyme leaves
PREPARATION
- For the pizza dough, in a bowl, mix the yeast, olive oil and lukewarm water. Set aside.
- In the mixer bowl, sift the flour and salt then gradually incorporate the prepared mixture by kneading with a dough hook at medium-high speed for about 5 minutes. The dough should be smooth but not too sticky.
- Form a ball.
- In a large bowl previously coated with olive oil or floured, place the ball of dough, cover and let the dough rise, at least one hour in the refrigerator.
- For the tomato sauce, in a saucepan, heat the olive oil and garlic, add the tomato paste, oregano and cook for 2 minutes.
- Add the tomatoes, water, salt, pepper, bring to the boil then cook covered and over high heat for 10 to 15 minutes. Then over low heat, continue cooking for another 5 minutes. Check the seasoning and adjust the acidity if necessary by adding sugar.
- Using a hand blender, puree the preparation then add the chopped basil.
- Preheat the oven to 260 °C (500 °F).
- Cut the dough into 12 portions and shape into balls. Let rise for 2 hours at room temperature.
- On the work surface, roll out the dough to form discs.
- On each disc of dough, spread the tomato sauce, ham, and cheese.
- Close the dough on itself to form a ball.
- In a bowl, mix the olive oil and thyme.
- Butter the muffin molds. Place a ball in each mold. Using a brush, brush the top of the balls with thyme oil and bake for 10 to 15 minutes.
