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Stuffed Pizza Dough Balls
Stuffed Baked Pizza Dough Balls
5
from
2
votes
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Course:
dinner
Cuisine:
Modern Australian
Prep Time:
1
hour
hour
Cook Time:
35
minutes
minutes
Total Time:
1
hour
hour
35
minutes
minutes
Servings:
16
balls
Calories:
432
kcal
Author:
Kylie
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Ingredients
▢
Dough: 300 grams bread flour
▢
1.5
tsps
sea salt
▢
½
tablespoon
olive oil
▢
1.5
tsps
milk
▢
200
ml
water
▢
6
grams
fresh yeast or 3 grams dry yeast
▢
Filling: 40 grams chopped bacon
▢
½
zucchini
grated
▢
½
cup
grated cheese
▢
Topping: Olive oil
▢
salt
▢
oregano
Instructions
Preheat your oven to 220 degrees.
Grease a 22cm springform pan (I used a profiline pushpan).
Combine all the dough ingredients in a mixer bowl. Using a stand mixer, mix for 3 minutes on low then 7 on high.
The dough is ready when it is shiny and comes away from the bowl.
Grease another bowl with olive oil. Place the dough in it and keep it somewhere warm for 20 minutes to rise.
Place the dough on a floured surface and divide into 8 balls. Then halve each ball, making 16.
Mix the filling ingredients in a small bowl.
Take about ¾ teaspoon of the filling.
Take one of the balls of dough and squish it flattish.
Place the filling in the centre and then fold the egdes together, covering the filling and squishing the edges together to seal.
Put each ball in the springform pan, using 10 around the outside, join side on the bottom of the pan.
Continue until all the balls are done.
Set aside to rise for 20 minutes.
Sprinkle with olive oil, some dried oregano and sea salt.
Bake for 15 minutes at 220 degrees.
Remove from the springform pan and return to the oven for 10 minutes more on a pizza stone or ven tray.
Serve hot.
Nutritional Information
Serving:
4
balls
|
Calories:
432
kcal
|
Carbohydrates:
57
g
|
Protein:
17
g
|
Fat:
15
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
9
g
|
Cholesterol:
24
mg
|
Sodium:
1285
mg
|
Fiber:
3
g
|
Sugar:
1
g
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