Mozzarella dough
One tablet of biological yeast (15g)
One cup of warm water
Half teaspoon of salt
Half cup of olive oil
500g of wheat flour
Covering
200g of ground beef
1 medium onion, finely chopped
1 tablespoon of olive oil
1 egg
2 tablespoons of pancake flour
1/2 teaspoon of paprika
Salt and pepper to taste
16 tablespoons of tomato sauce
3 cups of shredded mozzarella
3 tomatoes, cut into slices
2 tablespoons of oregano
Mozzarella dough
One tablet of biological yeast (15g)
One cup of warm water
Half teaspoon of salt
Half cup of olive oil
500g of wheat flour
Covering
200g of ground beef
1 medium onion, finely chopped
1 tablespoon of olive oil
1 egg
2 tablespoons of pancake flour
1/2 teaspoon of paprika
Salt and pepper to taste
16 tablespoons of tomato sauce
3 cups of shredded mozzarella
3 tomatoes, cut into slices
2 tablespoons of oregano
Mozzarella dough
In a bowl, combine the yeast dissolved in water, salt, and oil
Gradually add the wheat flour and mix until a smooth, elastic dough forms that can be handled
Let it rest for 40 minutes
Divide the dough into 16 balls, using a rolling pin to shape each one, dusting with wheat flour as needed
Place them on baking sheets and bake in a preheated oven at 200°C for 25 minutes
Covering
In a bowl, mix together the ground beef, onion, olive oil, egg, pancake flour, paprika, salt, and pepper
Form small almond-shaped meatballs and place them on a greased baking sheet
Bake in a preheated oven at 180°C for 10 minutes
Assembling
Spread tomato sauce over the pizzas and top with shredded mozzarella
Distribute sliced tomatoes seasoned with oregano, followed by the almond meatballs
Bake in a preheated oven at 200°C until the cheese melts.
