Not so long ago I announced them in a comment, and now the time has come: Today I tried out my new recipe for pizza muffins for the first time! The result was veeeery tasty and of course I don’t want to withhold the recipe from you.

Angi’s Pizza Muffins

For the dough:

• 400 grams meal type 550
• 1 tsp. salt
• 1 package dry yeast
• 250 milliliter water
• 1/2 tsp. Sugar
• 3 tbsp oil

For the sauce:

• Tomato purée
• 1 onion
• 4 tomatoes
• italian bouquet garni
• Perhaps a bit water

For the toppings:

• Fungi
• Salami
• Ham
• Sweet corn
• Grated cheese, preferable mozzarella

+ a muffin tray.

1. Put meal, salt, yeast, water, sugar and oil into a bowl and pound it soundly with a dough hook till everything’s admixed to a nice smooth dough.
2. Let the dough prove covered up inside the bowl.
3. While that, prepare the sauce: Mince tomatoes and pick the pips, mince onion and stir-fry it in a pot.
4. Add tomatoes and tomato purée to the onion, add water till consistence is as required and spice with italian herbs. If you like to do so, you can strain the whole issue.
5. Preheat the oven on 180° C.
6. Grease the moulds of the muffin tray soundly with butter, then flour it generously. The moulds have to be covered with meal all over, so that nothing glues on it. It’s not advisable to use paper moulds as the yeast dough sticks to them.
7. Form small dough balls with your hands and roll them to cowpats, about 1 cm thick, rather a bit thinner (calibre about 8-9 cm). Put the cowpats into the dimple so that bottom and edge of the dimples are covered with dough, but a cavity stays in the middle.
8. Give a teaspoon tomato sauce into the cavity.
9. Fill it with fungi, salami, ham, corn or what else you like at your pleasure. At the end strew some cheese over it.
10. Imprtant: Do not cover the dough edge, ’cause we still need it for affixing the dough covering on it. The filling shouldn’t be higher than one to one and a half cm, but even shouldn’t end up plane with the edge.
11. Again form small dough balls and rolll them, this time a bit smaller (calibre about 7 cm). Brush one side of the cowpats and the edge with water, so they get fair sticky, place them onto the filling with the sticky side down and stick the edges together. (Now you see what we need the edge for.) By dint of the water the dough sticks better together and you have a relatively high chance that nothing bursts open.
12. Brush the muffins with some tomato sauce and strew them with some cheese.
13. Put them into the oven and bake them at 180° C 15-20 minutes golden brown. Enjoy the pizza muffins hot, but pay attention with the filling!

This recipe solely belongs to me and is my personal property, and if you steal it and claim it’s yours, I will call my lawyer and demand thousand Euros from you! I’m not kidding!