Chanu­cah piz­zas

The Jewish Chronicle - - LIFE - FA­BI­ENNE VINER-LUZ­ZATTO’S

Th­ese colour­ful fried piz­zas make a great al­ter­na­tive for guests who do not like latkes. Chil­dren and adults alike will de­vour them. Makes: 30 mini piz­zas Prepa­ra­tion: 30 min­utes plus prov­ing time 1½-2 hours Cook­ing: 30 min­utes

IN­GRE­DI­ENTS For the piz­zas

500g strong white flour 250-300ml warm wa­ter 15g dried yeast A pinch of sugar 1 tsp salt 1 litre of oil to fry (veg­etable or sun­flower)

For the tomato sauce

300ml tomato pas­sata 1 clove gar­lic, crushed Olive oil 1 tsp dried oregano Salt and pep­per to taste

For the top­pings

30g fresh basil Top­pings of your choice, eg: diced moz­zarella, fried sliced mush­rooms, fried sliced cour­gettes, olives Grated parme­san to sprin­kle on top

METHOD

In a large bowl mix the flour, wa­ter, yeast, sugar and salt to­gether and form a ball.

Knead the dough for about 10 min­utes to ob­tain an elas­tic and smooth dough.

Put the dough in a large, oiled freezer bag and leave it to rise for at least one hour and a half to two hours – un­til it has at least dou­bled in size.

Once the dough has risen, cut it into 30 small balls, cover them with oiled cling film or a clean tea towel and leave them to rise again.

In the mean­time pre­pare the tomato sauce and the top­pings.

Mix the gar­lic with the pas­sata, add 3 to 4 ta­ble­spoons of olive oil, the oregano, some salt and pep­per.

Shape your mini piz­zas with a rolling pin or your fin­gers.

Warm the oil in a large deep fry­ing pan and fry your piz­zas for one minute each side and then lay them on some kitchen towel to ab­sorb the oil.

Put a scant ta­ble­spoon of tomato pas­sata on each pizza.

Top each pizza with your cho­sen top­ping, sprin­kle with parme­san cheese and serve warm or at room tem­per­a­ture.

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