🍕 Mini pizzette with Bresaola della Valtellina IGP and arugula – Light and Tasty Recipe
Are you looking for an easy, quick, and light idea for an irresistible appetizer or snack? The mini pizzette with Bresaola della Valtellina IGP and arugula are the perfect solution 😍. Without rising time and ready in just a few minutes, they are made with a simple dough based on Greek yogurt and flour and are filled cold with fresh and tasty ingredients. Perfect also for a brunch, a buffet, or a savory snack. An explosion of flavor all from Valtellina! 🇮🇹🥗
📝 Ingredients (for 4 people)
For the dough:
- 125 g of 00 flour
- 135 g of 0% fat Greek yogurt
- 5 g of instant yeast for savory pies
- ½ teaspoon of salt
For the topping:
- 70 g of tomato puree
- Oregano to taste
- Salt to taste
- Extra virgin olive oil to taste
For the filling:
- 100 g of Bresaola della Valtellina IGP
- Fresh arugula to taste
- (Optional: some diced mozzarella)
👩🍳 Step-by-step preparation
- Prepare the dough:
- In a bowl, combine flour, yogurt, instant yeast, and salt.
- Mix with a spoon, then knead by hand until you get a soft and homogeneous dough.
- Shape the pizzette:
- Roll out the dough on a lightly floured surface using a rolling pin.
- Make discs of 6-7 cm using a cookie cutter or a glass.
- Knead the scraps and continue until all the dough is used.
- Topping and baking:
- Place the discs on a baking tray lined with parchment paper.
- Top with seasoned tomato puree, a drizzle of oil, and a sprinkle of oregano.
- Add some diced mozzarella if desired.
- Bake in a preheated static oven at 200°C for 14 minutes, until golden brown.
- Final filling:
- Let the pizzette cool slightly.
- Fill with a slice of Bresaola della Valtellina IGP and some fresh arugula leaves 🌿.
📸 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
