Ingredients
Dough:
- 100 ml Water warm
- 1 teaspoon Dry yeast
- 0,5 teaspoon Salt
- 1 tablespoon Olive oil
- 200 gram Flour wheat / Flour
Filling:
- 100 gram Cream cheese
- 2 tablespoons Sour cream
- 3 tablespoons Sugar powder
- 2 pieces Persimmons
- 50 gram Walnuts
Instructions
- Add salt and olive oil to the water.
- Add flour and yeast.
- Knead a homogeneous dough. Transfer the dough to a clean bowl greased with vegetable oil, tighten with a film and leave to ferment for 1.5 hours.
- Divide the dough into 7 equal parts, roll into tight balls, cover with cling film and leave for 10 minutes. Roll out into neat tortillas about 5 mm thick. You can roll out the dough into a layer and cut into squares with a side of 5-7 cm. Spread the blanks on paper-lined baking sheets, cover with a film and leave for 45-60 minutes at room temperature.
- Prepare the white sauce. Mix cream cheese with sour cream and powdered sugar.
- Cut the persimmon into slices.
- Brush the tortillas with white sauce. Lay out the slices of persimmon and nuts. Bake the pizzettes for 10-15 minutes.
- Sprinkle the finished pizzetta with powdered sugar or pour liquid honey.
- Enjoy your autumn evening!