Tomato and mozzarella pizza turnover

This is a really simple and tasty recipe, which is also not too hot, especially appealing for the summer months. With these pizza turnovers, small bundles of dough are enlivened by a racy heart of tomato and mozzarella: a classic Neapolitan dish which you can customise according to taste. A classic! In Neapolitan tradition these ‘turnovers’ - stuffed with tomato, ham, mozzarella or ricotta cheese - are fried, but they are equally soft and irresistible if baked in the oven. Remember to seal the edges with fork prongs to prevent the filling from coming out! To learn all the secrets of pizza dough, follow the basic recipe for pizza in our online cooking school!

Ingredients

  • Italian 00 flour 500 grams
  • brewer's yeast 13 grams
  • salt
  • water Tepid
  • tinned tomatoes 500 grams Peeled
  • mozzarella cheese 300 grams
  • garlic 1 clove
  • extra virgin olive oil
Information
90 minutes Total time
30 minutes Active time
Serves 6 persons
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Preparation

Prepare the dough by mixing the flour with the yeast dissolved in warm water. Add half a tablespoon of salt and enough water to make a soft but workable dough. Let the dough rise in a floured bowl until doubled in volume. In the meantime, prepare the tomato sauce. Fry the garlic in two tablespoons of olive oil, let it sizzle for a few minutes and add the tomatoes. Add salt, cook for 15 minutes and set aside. Divide the dough into 6 equal parts, make each into a circle and put half a tablespoon of sauce and a handful of diced mozzarella onto each round of dough. Fold the dough over on itself to make a crescent shape and seal the edges well. Place these turnovers on a baking sheet greased with oil, let them rest for 15 minutes and brush the surface with oil. Bake at 250 °C for about 30 minutes being careful not to let them burn.
Tips
Although the filling is essentially made from mozzarella and tomato, you can still enrich these ‘turnovers’ with something lovely and tangy like olives or anchovies.
Trivia
‘Panzerotti’ with mozzarella and tomato, whose popularity is now widespread in almost all Italian regions, originate in Naples.

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