Cheesy Pizza Muffins: An Ultra-Easy Recipe…
Friends of Granny Tricks, let’s start with a premise: are you ready to get your hands in the dough? Today we decided to combine two iconic preparations in one recipe, to say the least: American muffins and pizza! The result? The legendary pizza muffins: super soft and irresistibly stringy, made with instant yeast.
Ingredients:
- 200g (1⅔ cups) all-purpose flour
- 1 packet (about 2 teaspoons) instant yeast for savory baking
- 60ml (¼ cup) extra virgin olive oil
- 200g (7 oz) ricotta cheese
- 3 large eggs
- 120ml (½ cup) tomato passata (pureed tomatoes)
- 130g (1 cup) Emmental cheese, grated
- About 10 sun-dried tomatoes, chopped
- Dried oregano, to taste
- Salt, to taste
How to prepare Cheesy Pizza Muffins:
- In a bowl briefly process the ricotta to soften, add the eggs and mix with a hand whisk. Pour in 50 g EVO oil, incorporate it well and add the tomato puree as well.
- Adjust the salt and add the sifted flour and baking powder. Now insert the diced Emmental, the sun-dried tomatoes previously softened in warm water and squeezed, and the oregano. Mix everything together well.
- Pour the mixture into lightly oiled molds, leaving a few mm from the edge. Pour a few drops of EVO oil on the surface of each and bake in a static oven preheated to 180°C (340°F) for 25-30 minutes. Always do the toothpick test before baking.
Bon Appétit!
