Pizza bread men

Pizza bread men

Total: 3 hr 5 min. | Active: 30 min.
Nutritional value / piece: 774 kcal
, Fat: 25 g
, Carbohydrate: 105 g
, Protein: 30 g

Ingredients

4 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

550 g pizza flour
2 tsp salt
1 parcel dry yeast (approx. 7 g)
3 dl water
2 tbsp olive oil

Filling

150 g mozzarella
1 onion
100 g dried tomatoes in oil
80 g Mortadella sausages
1 tin anchovy fillet
50 g pitted green olives
1 tsp dried oregano

To shape

some pitted green olives
a little sea salt
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How it's done

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Dough

Mix the flour, salt and yeast in a bowl. Pour in the water and oil, knead for approx. 5 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Filling

Cut the mozzarella into cubes. Peel the onion, drain the tomatoes, thinly slice the onion, tomatoes and Mortadella. Drain the sardines, roughly chop the sardines and olives, mix everything together in a bowl.

Add the oregano, mix, knead into the dough.

To shape

Cut the dough into 4 pieces, shape each piece into a roll, cut off approx. ¼ for the head. Cut into the lower ⅓ of the roll to make the legs. Cut into the upper ⅓ at the sides to make the arms.

Shape the head into an oval ball and place on top of the body. Score the mouth, cut the olives into rings and use for the eyes and buttons. Place the bread men on a baking tray lined with baking paper, sprinkle with fleur de sel, leave the bread men to rise for a further 30 mins.

To bake

Approx. 35 mins. in the lower half of an oven preheated to 200°C. Remove, allow to cool slightly, enjoy the bread men lukewarm or cooled.

Good to know
Note: The anchovies can be left out.

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