Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Knife
Measuring cup
Oven mitts
Rolling pin
Tablespoon
Teaspoon
Timer
small bowl
Cutting board
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Dough
Mix the flour, salt and yeast in a bowl. Add the water and oil, mix, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
Filling
Cut the tomatoes in half and place in a bowl. Add the ham and pesto to the tomatoes. Set aside 1 tbsp of mozzarella, add the remainder to the filling, mix, season.
To shape
Cut off 150 g of dough and set aside. Halve the remainder of the dough. Roll each half into a circle (approx. 30 cm in diameter). Place one half on a baking tray lined with baking paper. Spread the filling in the middle. Place the other circle of dough on top, press the edges down firmly and fold in.
Divide the reserved dough into 6 portions, shape into a head, 4 feet and a tail, attach to the body. Halve the olives, press into the head for eyes. Brush the body with water, scatter the reserved mozzarella on top.
To bake
Approx. 20 mins. on the bottom shelf of an oven preheated to 240°C.
| Serve with: | Leaf salad |
|---|
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