Mixture:
1 packet of biological yeast (15 g)
1 cup of lukewarm water
1/2 teaspoon of salt
1/2 cup of olive oil
500 g of wheat flour.
Covering:
200 g of ground beef
1 medium onion, finely chopped
1 tablespoon of olive oil
1 egg
2 tablespoons of biscuit flour
1/2 teaspoon of minced garlic
Salt and pepper to taste
16 tablespoons of tomato sauce
3 cups of shredded mozzarella
3 tomato slices, cut into rounds
2 tablespoons of oregano
Mixture:
1 packet of biological yeast (15 g)
1 cup of lukewarm water
1/2 teaspoon of salt
1/2 cup of olive oil
500 g of wheat flour.
Covering:
200 g of ground beef
1 medium onion, finely chopped
1 tablespoon of olive oil
1 egg
2 tablespoons of biscuit flour
1/2 teaspoon of minced garlic
Salt and pepper to taste
16 tablespoons of tomato sauce
3 cups of shredded mozzarella
3 tomato slices, cut into rounds
2 tablespoons of oregano
Mixture:
In a bowl, combine the yeast dissolved in water with salt and oil
A little at a time, add the wheat flour and mix until a homogeneous dough forms that can be handled by hand
Divide it into 16 balls and, with the help of a rolling pin, open the disks, always dusting with wheat flour
Place them on baking sheets and bake in a preheated oven at 200°C for 25 minutes
Covering:
In a bowl, mix together the beef, onion, olive oil, egg, biscuit flour, garlic, salt, and pepper
Shape into mini pecans, place them in a greased baking dish, and bake in a preheated oven at 180°C for 10 minutes
Assembling:
Spread tomato sauce on the pizzas and cover with mozzarella
Distribute the seasoned tomatoes with oregano, and then add the pecans
Bake in a preheated oven at 200°C until the cheese melts.
