Sicilian Pizzolo by @sempremezzogiornorai

34 min

8 servings

🌾

300 g

Soft wheat flour

🌾

200 g

Durum wheat semolina

🍞

8 g

Fresh brewer's yeast

💧

330 ml

Water

2 g

Malt

🧂

12 g

Salt

🫒

30 ml

Olive oil

🌾

Semolina

🧀

Smoked scamorza

🧀

Cheese

🌿

Dried oregano

🍖

Prosciutto crudo

🧀

Mozzarella

🥕

Rocket

🫒

Extra virgin olive oil

  1. Mix
    • Soft wheat flour
    • Durum wheat semolina
    • Fresh brewer's yeast

    Mix the soft wheat flour, durum wheat semolina, fresh yeast, water, malt, salt and olive oil into a dough.

  2. Rise

    Let the dough rise for 2 hours at room temperature.

  3. Divide
    • Semolina

    Divide into small dough balls and let them rise for 30 minutes at room temperature, dusting with semolina as needed.

  4. Fill
    • Smoked scamorza
    • Mozzarella
    • Prosciutto crudo

    Fill with smoked scamorza, mozzarella and prosciutto crudo.

  5. Bake

    Bake at 240°C for 8-9 minutes, then at 180°C for 5-6 minutes.

  6. Top
    • Rocket
    • Extra virgin olive oil
    • Dried oregano

    Top with rocket, a drizzle of extra virgin olive oil, a little oregano and grated cheese.

Sicilian Pizzolo by @sempremezzogiornorai

34 min

8 servings

🌾

300 g

Soft wheat flour

🌾

200 g

Durum wheat semolina

🍞

8 g

Fresh brewer's yeast

💧

330 ml

Water

2 g

Malt

🧂

12 g

Salt

🫒

30 ml

Olive oil

🌾

Semolina

🧀

Smoked scamorza

🧀

Cheese

🌿

Dried oregano

🍖

Prosciutto crudo

🧀

Mozzarella

🥕

Rocket

🫒

Extra virgin olive oil

Preparation Steps

  1. Step 1/6

    Mix the soft wheat flour, durum wheat semolina, fresh yeast, water, malt, salt and olive oil into a dough.

    🌾Soft wheat flour
    🌾Durum wheat semolina
    🍞Fresh brewer's yeast
    💧Water
    🇲🇻Malt
    🧂Salt
    🫒Olive oil
    🥣Mixing bowl

  2. Step 2/6

    Let the dough rise for 2 hours at room temperature.

    🥣Mixing bowl

  3. Step 3/6

    Divide into small dough balls and let them rise for 30 minutes at room temperature, dusting with semolina as needed.

    🌾Semolina

  4. Step 4/6

    Fill with smoked scamorza, mozzarella and prosciutto crudo.

    🧀Smoked scamorza
    🧀Mozzarella
    🍖Prosciutto crudo
    🔪Knife

  5. Step 5/6

    Bake at 240°C for 8-9 minutes, then at 180°C for 5-6 minutes.

    🍳Baking tray

  6. Step 6/6

    Top with rocket, a drizzle of extra virgin olive oil, a little oregano and grated cheese.

    🥕Rocket
    🫒Extra virgin olive oil
    🌿Dried oregano
    🧀Grated cheese

Composition

Ingredients

Types

Grains, Leavening agent, Liquid, Spices, Oils, Dairy, Meat, Vegetables

Ingredients

Soft wheat flour, Durum wheat semolina, Fresh brewer's yeast, Water, Malt, Salt, Olive oil, Semolina, Smoked scamorza, Cheese, Dried oregano, Prosciutto crudo, Mozzarella, Rocket, Extra virgin olive oil

Notes

Soft wheat flour (for the dough), Olive oil (for the dough), Smoked scamorza (for the filling, no amount given), Cheese (for the filling, no amount given, grated), Dried oregano (for the filling, no amount given), Prosciutto crudo (cured raw ham, for the filling, no amount given), Mozzarella (for the filling, no amount given), Rocket (for the filling, no amount given)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

Egg-Free, Nut-Free, soy-free, Sugar-Free

Calories

450 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 55g, Fat: 18g, Fiber: 3g, Sugars: 2g

Nutritional Information

Minerals

Calcium: 280mg, Sodium: 980mg, Iron: 2mg, Potassium: 220mg

Vitamins

Vitamin A: 110µg, Vitamin B12: 0.6µg, Vitamin K: 20µg

Preparation

Time Information

Preparation

20 minutes

Cooking

14 minutes

Overall

34 minutes

Difficulty

Level

Hard (3/4)

Steps

6 steps

Equipments

Utensils

Mixing bowl, Rolling pin, Baking tray, Knife

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Everyday, Family Gathering

Origin

Source

Platform

instagram

Original Creator

@sempremezzogiornorai

Origin

Cuisine

Italian, Sicilian

Geographic

Italy, Sicily

Various

Aspect

Texture

Cheesy, Chewy, Crispy Crust

Flavors

Savory, Smoky, Salty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

Cooked dough balls : 2 days (in an airtight container,reheat in oven before serving), Raw shaped dough balls : 24 hours (covered, before second rise,bring to room temperature before filling and baking)