Pizza Snacks

Perfect for a snack, a picnic, a hike, a drive or for a quick lunch.

Learn how to make a delicious and super easy snack for you and your family with few simple ingredients.

History of recipe

EPRONTO Head Chef Francesca, has 5 children (all of them grown up now), and playing in the kitchen with them was a lovely way to spend rainy afternoons, or long dark winter evenings.

Making simple, healthy but tasty food all together was a great opportunity to spend quality time together and make snacks for the next days.

The idea of Mediterranean ragu come from those lovely memories, about happy children and flour everywhere. Cleaning afterwards was part of the game, of course!

Mediterranean Pizza Snacks are perfect for a school lunchbox, as a quick snack, or to munch on watching your favorite team on Television; perfect for a picnic with family and friends, and for any occasion where you want something really delicious to grab and go. Of course it is a healthy recipe as well, using only genuine ingredients, such as EPRONTO MEDITERRANEAN Ragu`. The sauce does not drip down because of the muffin case, and it is ideal for a buffet as well! It can complement a family dinner as a starter, particularly if served warm.

History

EPRONTO team thinks this is the perfect recipe to use Mediterranean ragu`. And it is simpler than it looks!

Mediterranean ragu` is very rich in flavour and texture, Tuna, Capers and Olives make every pizza (snack or normal) a masterpiece!

You do not need to add anything else but the cheese! Classic Mozzarella, tastier Asiago, rich Bufala Mozzarella, or any cheese you like! In our opinion a mix of Cheddar and Mozzarella, with Mediterranean, is so tasty, and easy!

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INGREDIENTS

Serves 4 portions

Pizza dough

water 280 grams

strong flour 600 grams

salt 10 grams

vegetable oil 40 grams

fresh yeast: 25 grams or dry yeast 7 grams

Filling

2 fresh Mozzarella cheese or Cheddar cheese

2 jars of EPRONTO MEDITERRANEAN (or Any Ragu)

Ingredients

Perfect for

Mediterranean Pizza Snacks are perfect for:

school lunchbox, as a quick snack, or to munch on watching your favorite team on Television;

perfect for a picnic with family and friends,
a hike with the family,
A boat ride with friends
a partyas nibbles
any occasion where you want something really delicious to grab and go.

Of course it is a healthy recipe as well, using only genuine ingredients, such as EPRONTO MEDITERRANEAN Ragu`.

BONUS: The sauce does not drip down because of the muffin case, and it is ideal for a buffet as well! It can complement a family dinner as a starter, particularly if served warm.

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Instructions

1. Prepare the pizza dough

by hand or using a food processor, as you prefer.

Use warm water (at 40 degrees), add oil to it.

If using fresh yeast, add it to warm water.

If using dry yeast, follow the instructions on the yeast packaging: some need to be reactivated in warm water (use the one for the recipe, or part of it), some need to be added to the flour and not to the water.

If using a food processor, pour all the ingredients except salt, and knead.

If kneading by hand, pour the flour in a big bowl, other ingredients in the middle, start using a fork then knead by hand.

In both cases when you have a ball formed, add the salt, then knead a bit more: some minutes by hand, just one with the food processor: your dough should be smooth and elastic. If it is sticky, add a bit more flour.

Dust with flour a big bowl, transfer the dough in it, cut a cross on top with a sharp knife (it helps you to check if it is rising properly), pat it with wet hand, cover it with cling film to prevent the dough to become dry.

Let it rise in a warm place (not hot): the oven with the light on is warm enough. Depending on the yeast, it could rise in a couple of hours or longer.

2. Shape your snacks

Divide the dough in two equal parts (they are easier to manage),

Roll them with a rolling pin on a well floured surface, or on a silicone mat or directly on parching paper: it will help to roll the dough later.

Switch the oven on, max temperature (250 degrees C).

The rolled pizza should be about half a centimetre thick.

Pour a one jars of your favourite 250g Ragu (Mediterranean works very well) on each half of the spread dough, spreading it evenly.

Make sure you leave 2 cm of 'clean' dough on one long side, cover it with grated mozzarella or cheddar in slices.

With the help of silicone mat or parching paper roll the dough starting from the long side with seasoning, and finish on the side with nothing: the filling will cover everything.