- 14 oz All-Purpose flour
- 4 oz Semolina Flour
- 1/4 oz Instant Yeast one envelope
- 1/2 tbsp Sugar
- 1/2 tbsp Salt
- 1 1/3 cup Water
- 4-8 oz Pelati whole peeled canned tomatoes
- 1-2 cloves Garlic peeled
- 1-2 tsp dried thyme or Italian Seasoning Blend
- Salt and Pepper
- sliced Coppa ham dry-cured pork neck
- 8 ciliegine-sized mozzarella balls
- 8 Cherry Tomatoes sliced in half
- Oilve Oil
Combine the dry ingredients of the dough in a large bowl and whisk together.
Add water and whisk to combine.
Knead the dough until it comes together and no large bits of flour remain.
Cover with plastic wrap and set aside for 2 hours.
Knead the dough a few times to mix together.
Divide the dough into 8 equal balls.
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.
Add 1-2 teaspoons of sauce, 1 coppa ham slice, 1 ball of mozzarella, and 2 cherry tomato halves into each piece of dough.
Sprinkle each pizza muffin with olive oil, salt, and pepper.
Bake in a preheated 450 F oven for about 10 minutes, until the cheese is melty and golden brown.
Calories: 314kcal | Carbohydrates: 51g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 482mg | Potassium: 152mg | Fiber: 2g | Sugar: 2g | Vitamin A: 100IU | Vitamin C: 5mg | Calcium: 118mg | Iron: 3mg