I cherish the exquisite cakes, pogacas and these little liquefy in-the-mouth small pizzas with different fillings sold in bread kitchens, firin and patisseries, pastanes, in Turkey. We Turks adore them for breakfast and for a morning or evening nibble some tea, cay; such a heavenly treat. They are anything but difficult to make at home and a genuine group pleaser, trust you appreciate them.
Serves: 35 smaller than usual pizzas
375 gr/3 containers universally handy plain flour
7gr dry yeast (1 sachet)
5 ml/1 tsp. salt
10 ml/2 tsp. sugar
240 ml/8 fl. oz. /1 container warm drain
15 ml/1 tbsp. olive oil
50 gr/2 oz. spread, liquefied
For the filling:
3 little tomatoes, deseeded and finely hacked
Bunch – around 15-green and dark olives, generally hacked
200 gr/7 oz. /2 containers ground mozzarella or cheddar
15 ml/1 tbsp. olive oil
For the fixing:
1 egg, beaten
Preheat the broiler to 180 C/350 F
Join the warm drain, sugar and dry yeast in a little bowl and blend well. Give it a chance to remain for 5 minutes so it gets frothy.
Blend in the flour and salt in an expansive bowl and make a well in the center.
Include the softened margarine and gradually pour in the drain and yeast blend.
Massage well with your hands for a couple of minutes, until the point when the mixture meets up. Have a shower (around 1 tbsp.) of olive oil in your grasp if the batter gets excessively sticky; work and shape the mixture like a ball.
Place the mixture in the huge bowl and cover with a stick film and a tea towel. Give it a chance to ascend in a warm place for 45-a hour or until multiplied in size.
Set up the filling while the batter is rising. Deseed the tomatoes and olives and slash finely. Place them in a medium measured bowl and blend in the ground cheddar and olive oil. Join and blend well. Put the filling aside.
When the batter has risen, punch down and isolate 3 meet pieces and move into balls.
On a gently floured surface, reveal every one of the chunk of mixture with a moving pin into thin level adjusts in ⅓ cm (0.14″) width. Utilizing a round shape or round glass of 8 cm/3″ in distance across, cut the level batter into circles. Rehash until the point when all the mixture is utilized.
Line heating material paper on your preparing plate and place the mixture hovers on it. Utilizing your finger, make a little mark amidst every batter circle.
Place a sweet spoonful of filling in every batter hover (in and around the scratch).
Brush the baked goods with the beaten egg and prepare in the preheated broiler (180 C/350 F) for 15 minutes or until brilliant around the edges.
Serve hot instantly. This formula makes 35 small scale pizzas; afiyet olsun!
Make a point to deseed the tomatoes previously slashing with the goal that it won’t make the filling watery and the cake saturated. With respect to the cheddar, you can utilize ground mozzarella, cheddar or disintegrated feta cheddar. For olives; Turkish, Spanish or Greek Kalamata olives all function admirably. To shape the scaled down pizza rounds, I utilized my tulip formed glass Turkish tea glass, it worked impeccably. On the off chance that you don’t have one, any glass or round shape in 7-8 cm distance across would work.