Fried Mozzarella Panzerotti with Basil Filling
Ingredients
Pizza dough
- 200 g strong white gluten free bread flour
- 50 g fine ground semolina flour
- 1/4 tbsp salt
- 1/2 x 7 g sachet dried yeast
- 1/4 tbsp castor sugar
- 175 ml lukewarm water
Filling
- 3 tbsp chopped basil
- 100g mozzarella cheese cut into small cubes
- 200 ml passata
Preparation
For the pizza dough, pour the flour and salt into a bowl, make a well, mix yeast, sugar, and water, pour into well, bring flour into water, form a ball, knead for 10 minutes, cover and let rest for 30 minutes.
Meanwhile, mix together the filling ingredients.
Once the dough has risen, uncover and roll it out thinly, cut out about 15 small circles using a cutter or cup.
Place 1 teaspoon of filling on half of each pastry circle, fold the other half over, and pinch to seal. Repeat for all circles.
Heat the oil to 190°C (375°F or gas 5) and deep fry the panzerotti until golden.
Drain on kitchen paper, season, and serve hot.