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This recipe is usually made with a different kind of dough and filled with ham and provola cheese but I revisited it using my favorite pizza dough and filling it with tomato sauce and mozzarella. Depending on your taste, you can add ingredients or change them completely...it will turn out delicious in any way!

Step 1: Ingredients

For the dough:
  • 500 gr (2.17 cups) flour
  • 250 ml (1.05 cups) warm water
  • 50 ml (3.38 tbs) olive oil
  • 25 gr (0.88 oz) yeast
  • 12,5 gr (about 2 1/4 tsp) salt
For the filling:
  • tomato sauce
  • mozzarella
  • (whatever you like!)

Step 2:

First of all dissolve the yeast in the warm water you prepared for the dough.

Now mix flour, olive oil and warm water with yeast together and add about a teaspoon of sugar: it's important to activate the yeast.
Add salt and keep mixing until you obtain a homogeneous dough.

Let it rest for an hour covering the bowl with a cloth.

Step 3:

Meanwhile prepare your tomato sauce and mozzarella: cut your mozzarella in small cubes.

After an hour, take your leavened dough and divide it in 8 equal pieces. Place them in a round baking tin.

Step 4:

Take one of the dough pieces and press in a couple of cubes of mozzarella and add a little bit of tomato sauce. Pull the edges of the dough down around the filling and seal. Don't exaggerate with the filling otherwise you won't be able to close the dough. 
Place it back on the baking tin.

Repeat with the remaining pieces.

Let the dough pieces rise for about a half hour (or more if you can) covering everything with a cloth.

Step 5:

Once your dough has leavened, lightly brush the tops of the dough pieces with olive oil.

Bake at 200C (400F) for 20 minutes.

Your Danubio Pizza is ready to be eaten!!!
<p>well.... Cooking time</p>
<p>Prover&ograve; questa ricetta, grazie! Pensi che funzioni anche con il lievito <br>in bustina (quello apposta per pizze e focacce)? Perch&egrave; quello fresco <br>devo comprarlo (cmq uso esattamente lo stesso lievito, stessa marca :D), <br>quello in bustina ce l'ho gi&agrave; in casa.</p>
<p>S&igrave; s&igrave;, ho usato la bustina di lievito poco tempo fa e mi sembra uguale! :) L'unica cosa &egrave; che non so se funziona mettendone poco (magari met&agrave; bustina)...non ho ancora provato! Ovviamente meno lievito vuol dire pi&ugrave; tempo per lievitare ma sarebbe meglio...se provi fammi sapere! :D</p>
<p>Ho provato e la focaccia (2 ore di lievitazione prima e dopo averla stesa) &egrave; venuta lo stesso dura. Boh.... forno statico o ventilato?</p>
<p>Che strano...non ho mai avuto questo problema. Noi abbiamo il forno statico, non ho mai provato nel forno ventilato...a dir la verit&agrave; non ci capisco molto di forni :D</p>
<p>Boh....... Riprover&ograve;......</p>
<p>Hai usato il ventilato?</p>
<p>S&igrave;, di solito le torte mi vengono alla grande col ventilato. Adesso ho riprovato con la ricetta del libro &quot;Molto Buono&quot;, ho spianato due blocchi per provare a fare quella con la crescenza e li lascer&ograve; lievitare fino alle 18:30. Prover&ograve; con forno non ventilato a questo punto. Devo dire che di solito ci litigo con pane &amp; simili.... sigh!</p>
<p>Fammi sapere!! A me &egrave; sempre venuto tutto pi&ugrave; o meno. Le volte in cui non mi &egrave; venuto bene qualcosa davo la colpa a qualcosa che ho fatto/non fatto...in effetti potrebbe essere anche il tipo di forno che in alcune occasioni non va bene!</p>
<p>E' venuta pi&ugrave; morbida, stavolta, non &egrave; male :) Ciao! &gt;^.^&lt;</p>
<p>Bene, sono contenta!! :)</p>
looks real good!
Thank you! :)
Well this 'ible is making me shut down the laptop in a second to go make supper a couple hours early. So hungry...
Well, remember that somewhere else in the world it's dinner time already! :D
Those do look like they'd taste fantastic. Thanks for posting!
They really do! :)
Ohhhhh myyyyy, looks delish and easy, too! Thank you!
I am so glad you like it! Yes, it's REALLY good!!
Very fun!
Thanks! :D

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Bio: I love creating. I love ART in all its forms. I am a daughter of the 50s, born in 1992. I had the pleasure to ... More »
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