I have always wanted to make these fried pizzas, with the melted cheese and fillings spilling out….Mmmmmmmmm. I finally decided to make them and they were even more delicious than I had imagined! It was definitely worth all the efforts 🙂
I took the idea from my grandfather’s old Italian cookbook but gave my own twist to it and added fresh and seasonal ingredients!
So to make these, you need to make 3 things: The sauce, the filling and the dough.
First I made the dough:
3 tablespoon lukewarm milk
20g fresh yeast
3/4 teaspoon sugar
1 1/2 teaspoon salt
2 tablespoon olive oil
About 200 ml lukewarm warm
First, add the yeast and sugar to the milk and mix. Add 4 tablespoons of the flour to this mixture and leave in a warm place till fluffy. Sift the remaining flour and salt in a bowl. Mix in the yeast mixture with a fork (you can rinse the bowl of yeast with some of the 200 ml water if yeast is difficult to remove). Now add the oil and enough water to bring the dough together. Knead. If the dough is hard and is falling apart, add more water. The dough should be elastic, easy to roll out and should not stick. Though the recipe asked for less, I kept adding more water, while working it till it, was soft and elastic (using about 210 ml). Only then did the dough become perfect, otherwise it was sticky and hard. Put in a floured bowl and cover with a damp cloth and leave to rise for about 1 1/2 – 2 hours.
For the sauce you need:
500g tomatoes, boiled, skinned and roughly chopped
1 small onion, chopped
3 teaspoon chopped garlic
1 heaped teaspoon freshly ground black pepper
Salt to taste
3 tablespoon roughly chopped fresh basil
2 tablespoon roughly chopped fresh oregano or 1 tablespoon dried oregano
In a bit of olive oil, sauté the onions and garlic till light brown. Add the tomatoes and reduce till thick. Puree in a food processor till you get a smooth paste. Add the pepper and salt. Mix. Now add the basil and oregano and mix well. Your sauce is ready!
Then the filling:
3/4 cup mushrooms, roughly chopped
3/4 cup chopped red and yellow bell peppers
75g cottage cheese (optional but recommended)
1/2 tsp finely chopped garlic
Salt and freshly ground pepper to taste
First, sauté the mushrooms in about 1/2 teaspoon of butter with 1/2 teaspoon of garlic. Add salt and pepper. Leave to cool.
Now add the rest of the ingredients to the mushrooms.
Cubed and salted mozzarella
About 4 tbsps of a flour and water paste
To mould, roll the dough into a rope and divide into about 15-16 equal pieces. Then roll out to about 4 inches in diameter and first spread the sauce in a circle leaving a border at the edge.(Refer to photo below)
Then add just a bit (about 1/2 teaspoon) of the filling and lots of cheese (about 6-8 cubes). Now spread the flour-water paste on the border and fold one flap on the other and pinch the edges. (Be sure to pinch it properly, otherwise the panzerroti may open while frying.) Then crimp to make a decorative edge.
Now deep fry in vegetable oil till golden brown. Drain on absorbent paper.
Your Panzerroti is ready!
Serve hot as a stand-alone snack or as an accompaniment to some soup (We had it with Chickpea soup). You can also have it as a cold snack!