Mozzarella Panzerotti


3 tbsp basil, chopped

Vegetable oil for deep frying


1.For the pizza dough, pour the fl FOR THE PIZZA Dough:

200 g/ 1 ½ oz/3/4 cup strong white gluten free bread flour

50 g / 1 ½ oz / 1/5 fine ground semolina flour

¼ tbsp salt

½ x 7 g sachet dried yeast

¼ tbsp castor (superfine) sugar

175 ml /1/4 pint/3/4 cup lukewarm water


100g/ 3 ½ oz /1/2 cup mozzarella

Cheese, cut into small cubes

200 ml /6 ½ fl oz ¾ cup passata

ours and salt into a bowl, making a wall in the centre. Mix the yeast, sugar and water and pour into the well. Bring the flour into the water. When it comes together, pat it into a ball. Knead for 10 minutes. Cover and leave to rest for 30 minuets.

2.Meanwhile, mix together the filling ingredients.

3.Once the dough has risen, uncover it and pull it out, using your hands, until it is thin, cut out about 15 little circles with a cutter or an upturned cup.

4.Place 1 tsp of the filling onto half of the pastry circle. Fold the other half over, pinching to seal. Repeat.

5.Heat the oil to 190°C (170°Fan) /375f /gas 5. Deep fry the other half over, pinching to seal. Repeat.

6.Drain on kitchen paper and season. Serve hot.