for 10 pieces

Dough

200 g	white flour
50 g	durum wheat semolina
¾ tsp	salt
¼ parcel	dry yeast
1 ½ dl	water
1 tbsp	olive oil

Topping

125 g	ricotta
1 ½ tbsp	pesto verde (green pesto)
140 g	Luganighe sausage, sausage meat squeezed out of the skin, broken into pieces

Charcoal/gas/electric grill

1	Mozzarella di bufala (buffalo mozzarella) (approx. 150 g), torn into pieces
½ bunch	basil, torn into pieces

How it's done

Dough

Place the flour, semolina and salt in a bowl, mix. Add the yeast, water and oil, mix with a spoon, knead for approx. 10 mins. into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Topping

Divide the dough into 10 portions, shape into balls, flatten to create a raised rim. Combine the ricotta and pesto, spread over the middle of the pizzas, top with the sausage.

Charcoal/gas/electric grill

With the lid down, grill the mini pizzas over/on a medium heat (approx. 200 °C for approx. 5 mins.

Top the mini pizzas with mozzarella and basil.

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