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Tomato and mozzarella pizza turnover

⏱ 90 min🍳 30 min👤 6 pp★★★☆☆

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

Nutritional values 520 kcal / serving
Protein
16g
Carbohydrates
68g
Fat
18g
Fiber
2g

* approximate values per serving

Information
90 minutes Total time
30 minutes Active time
Serves 6 persons
★★★☆☆ Challenging

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.

Step by step

Prepare the dough
Prepare the dough
**Click on the photos to access full step by step!

Additional information

Panzerotti with mozzarella and tomato with vegetable filling

The panzerotti with mozzarella and tomato can be customized with a delicious vegetable filling. Adding zucchini, eggplant, or spinach inside the dough offers a touch of freshness and health to this traditional Apulian dish. The preparation remains similar, but the vegetables must be cooked and well-drained to avoid releasing too much water during cooking. These panzerotti not only delight the palate but are also a great solution for using up leftover vegetables. Served hot, they are perfect as an appetizer or as a main dish, accompanied by a fresh tomato sauce. Experimenting with various ingredients will make each preparation unique and suitable for everyone's tastes.

Panzerotti with mozzarella and tomato in the Apulian style

The preparation of panzerotti with mozzarella and tomato in the Apulian style follows the culinary tradition of this region. The original recipe calls for a soft dough and a simple yet flavorful filling. To achieve the right consistency, it is essential to let the dough rise until it doubles in volume. Once filled with gooey mozzarella and tomato sauce made with fresh peeled tomatoes, the panzerotti are fried until golden brown. The result is an irresistible dish that encapsulates the gastronomic tradition of Puglia. Don't forget to serve them hot, accompanied by a good local red wine to enhance the authentic flavors of this typical dish.

Light panzerotti with mozzarella and tomato without frying

For those who desire a lighter version of the panzerotti with mozzarella and tomato, it is possible to opt for baking. This light variant retains all the flavor of the filling but significantly reduces the caloric intake. After preparing the dough and filling, the panzerotti can be brushed with a little extra virgin olive oil and arranged on a baking sheet lined with parchment paper. Bake in a preheated oven at 200°C until they become golden and crispy. This preparation is ideal for those following a balanced diet without sacrificing taste. Baked panzerotti can also be served as a healthy snack during an evening with friends or as a main dish in a light lunch.

Nutritional benefits of panzerotti with mozzarella and tomato

The panzerotti with mozzarella and tomato offer an interesting combination of nutrients. Mozzarella is a source of protein and calcium, essential for bone health. Additionally, peeled tomatoes, rich in lycopene, a powerful antioxidant, help strengthen the immune system and improve skin health. Each serving of panzerotti provides about 250-300 calories, depending on the cooking method and the amount of filling. By choosing fresh, quality ingredients, you can enjoy a tasty and nutritious dish, perfect for any occasion. Remember to balance the meal with a serving of vegetables for a complete nutritional intake.

Can panzerotti with mozzarella and tomato be frozen?

Yes, panzerotti with mozzarella and tomato can be frozen without any problems. It is advisable to do so before cooking: after filling and shaping them, arrange them on a tray so that they do not touch and freeze them for a few hours. Once solidified, they can be transferred to a food bag or airtight container. In this way, you can store them for up to three months. When you want to enjoy them, simply cook them directly from frozen, either in the oven or in a pan. This is a practical way to always have a tasty dish ready to prepare at the last minute.