As promised, here is the recipe/how-to for the panzerotti I made with the Simple Pizza Dough Recipe.
The first step is to set your oven to 450 degrees so it can preheat. I finally broke out the pizza stone I purchased almost two years ago to see how it would work, and it was fantastic. If you’re using a pizza stone, pop it in the oven so it can preheat as well.
You should aim to divide the dough as evenly as possible, not quite like how I did! The panzerotti I made were about half the size of a regular dinner plate, so if you wish to make smaller ones, simply divide the dough into more sections.
Since we didn’t knead the dough too heavily, using a rolling-pin to roll the dough out to the desired size and thickness won’t ruin the texture of your panzerotti. Once you have the basic round shape, roll from the center of the dough to the outside edge in order keep it stretching out as you reduce the thickness.
Use your imagination, and put your favourite toppings over the sauce. This is my take on a traditional “Canadian” panzerotti. I really wish I would have had fresh mushrooms though, because canned just don’t taste the same.
I added a layer of finely grated mozza-cheddar over the toppings since that’s what I had in the fridge. Notice I refrained from my usual HUGE pile?
Working from one end, pinch the edges of the dough tightly, moving toward the center of the half-circle’s outer edge. Then start from the other end, and repeat until you get to the center again. Doing it like this will give you a fairly nice crescent-shaped pastry. Make sure no sauce or toppings are sneaking between the dough you’re pinching because you want a tight seal on your panzerotti to bake in all the goodness you’ve tucked into these pockets.
This is the hardest part of the recipe! Within a few minutes, you’ll be able to smell the wonderful aroma of fresh pizza dough baking, and the amazing filling you’ve created. The good news is, I figured it would take at least 20 minutes, and after only 17 they were ready!
If you notice, the panzerotti that did ooze a bit of its cheese had a couple of rough folds that weren’t pinched very tightly. Luckily not much filling came out, but I’ll be more diligent when I make them again!
This recipe should have a warning with it… beware, once you see how simple it is to make, and take a bite of how delicious? You’ll definitely want to make it again and again! I hope you enjoy!
- Pizza Dough Made SIMPLE! (foodforays.com)