Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
1 cup sun dried tomatoes in olive oil, drained
1 recipe pizza crust yeast dough
1 ball mozzarella cheese cut into bits
1 cup diced salami or San Danielle prosciutto or prosciutto di Parma
1/2 cup torn basil leaves
Salt and pepper to taste
Sunflower oil for frying
Place the tomatoes in a food processor and puree them. Transfer the paste to a small bowl.
Divide the dough into 12 equal pieces and roll each out into a 4-inch round.
Divide and top each round with a little of the sun dried tomato paste to within 1/4-inch of the border.
Top each one with some of the cheese, salami or prosciutto and basil leaves. Sprinkle with salt and pepper.
Brush the edges with a little water, then fold over and pinch edges shut or use a fork. Set aside on clean towels as you make them.
Heat the oil in a heavy duty deep pan or deep fryer to 375°F.
Fry a few at a time until golden brown. Drain on paper and serve hot.
This recipe is featured on show 2216 – Bread and Little Bellies / Pane e Panzerotti.