Tortoise Shell Pizza ( A.k.a. Stuffed Pizza Balls)

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• 550 g plain flour
• 250 ml milk (heated to body temperature)
• 3 tablespoons olive oil
• 1 tablespoon sugar
• 2 teaspoons salt
• 11 g yeast
• 1 egg
• 1 egg yolk (for glaze)
• 200 g mozzarella cheese
• 2 tomatoes
• fresh basil leaf
• 200 g mortadella
• 200 g emmenthaler cheese
• 2 sage leaves

Recipe

• 1 dissolve the yeast in the warm milk. mix flour,oil, sugar,egg and yeast mixture.
• 2 knead by hand or use a machine until the dough comes together. add the salt now and knead further.
• 3 roll into a ball and let it rise in a warm area of the kitchen.
• 4 chop the tomatoes and mozzarella into little pieces and mix together. add thorn pieces of basil, a drizzle of olive oil and season.
• 5 chop the mortadella and emmental and process slightly to make a semi solid paste.
• 6 heat oven to 200 degrees c or 400 degreec f.
• 7 cut the dough into 24 pieces and flatten with the palm of your hand or a rolling pin to form a circle about 6 inches across.
• 8 fill half of with tomato filling and half with mortadella filling. hold in the palm of your hand and pinch the dough to close in the filling.
• 9 place seam side down in two buttered 23cm circular tins or use aluminium ones if you are going to freeze them for future use.
• 10 do not place the balls too close to each other -- they will end up touching as they rise.
• 11 let the balls rise and use the last egg yolk to glaze the balls.
• 12 bake for about 20 minutes until golden.