Zucchini and Tomato Pizzettes with Buffalo Mozzarella Cheese

For the zucchini and tomato pizzas, sift flour into a bowl, add the remaining ingredients, knead well in a mixer and let rise for 30 minutes.

Then knead the dough and form balls (about 30 g). Let rest for 10 minutes and then shape into small patties with enough flour and brush with olive oil.

For the topping, brush a baking tray with 2 tablespoons of oil. Lay tomatoes side by side flat on top, add salt, pepper, 3 sprigs of thyme, sprig of rosemary and 2 cloves of garlic (in their skins). Drizzle with 1 tablespoon of olive oil.

Let dry in the oven at 70° C for 1.5-2 hours.

Then let cool (possibly prepare the day before).

Heat 3 tablespoons of olive oil, add onions and chopped garlic, add zucchini (cut into 3 mm cubes), salt, pepper, sweat briefly and let cool.

Preheat the oven to 250° C (top and bottom heat).

Drizzle dough patties well with olive oil, top with tomatoes and sautéed zucchini, finally sprinkle with mozzarella and bake for 5-8 minutes.

Remove the finished zucchini and tomato pizzettes from the oven and serve.

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