Piadizza – Piadina with Olives and Mozzarella Cheese
100g lard, cut into pieces (or butter)
2 tsp dry yeast (6g)
1 1/2 tsp salt
250g black olives, pitted
800g mozzarella, cut into pieces
600g grape tomatoes, halved
20 basil leaves
Place milk, lard and yeast into TM bowl and warm for 3 minutes at 37ºC on speed 3.
Add flour and salt and, with dial set to closed lid position, knead for 2 minutes on Interval speed. Turn mixing bowl upside down onto a lightly floured surface. Turn knob at the knife base to drop dough onto the surface. Form dough into a ball, put into a bowl, let rest for 10 minutes.
Divide dough into 20 equal balls. On a non-stick or lightly floured surface, roll each ball into a thin, round shape (approx. diametre 15cm). Fry on both sides in a non-stick pan without fat until golden brown. If pan is large, you can fry several at once.
Turn on overhead grill to pre-heat oven to 250°C.
Place olives into TM bowl and chop for 5 seconds on speed 5. Transfer into a bowl and set aside.
Place mozzarella into TM bowl and chop for 5 seconds on speed 5.
Place four pre-cooked Piadizzas onto a baking tray. Spread black olives, mozzarella and tomatoes on top of each one. Bake under overhead grill in pre-heated oven at 250°C for 3-5 minutes. While these are baking, place the next four pre-cooked Piadizzas onto the second baking tray and spread the toppings over them. Finish the first tray of baked Piadizzas with basil leaves and serve immediately. Bake the second tray. Repeat this procedure until all 20 Piadizzas are baked.
From the January 2011 Thermomix Australia Update