The little big breakfast
The Little Big Breakfast: Pizza Muffins and Delicious Sourdough Snacks
Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 17 muffins and 2 snacks
Who doesn't love a savory breakfast that brings a smile to anyone's face? Today, I invite you to venture into the world of pizza muffins – a simple and quick recipe, perfect for those mornings when time is limited, but the craving for something tasty is high. Additionally, we will prepare a cereal and olive stick, along with a walnut roll, which are ideal for enjoying at breakfast or as snacks throughout the day.
But let's start at the beginning! Baking recipes, such as those for pizza or muffins, have deep roots in culinary history. Yeasted dough was a revolutionary discovery that changed the way we enjoy bread and baked goods. With every bite, we connect to an ancient tradition, bringing a touch of history to our table. Now, let’s embark on this culinary journey!
Ingredients:
For the dough:
- 500 g white flour
- 500 g whole wheat flour
- 500 ml lukewarm milk
- 1 tablespoon dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 100 ml olive oil
For the filling:
- 1 can of cooked corn (about 300 g)
- 1 can of tuna in oil (about 400 g)
- 100 g green olives
- 400 g tomato paste
- 1 tablespoon sugar
- Salt, oregano, mint, and a clove of garlic (to taste)
- Pizza cheese (about 200 g)
For the walnut roll:
- 1 tablespoon ground walnuts
For the stick:
- 1 tablespoon muesli
- Green olives (a few, finely chopped)
For brushing:
- 1 tablespoon honey
- 2 tablespoons warm water
Step by step:
1. Preparing the dough
In a small bowl, prepare the sourdough. Add the dry yeast, sugar, and part of the lukewarm milk (about 100 ml), mix gently and let it sit for 10-15 minutes until a foam forms. This is an essential step, as the activated yeast will make the dough rise beautifully.
In a large bowl, combine the two types of flour and salt. Make a well in the center and pour in the activated sourdough. Then, gradually add the remaining lukewarm milk, mixing with a spatula or your hands until you get a slightly sticky dough. If you feel that the dough is too wet, don't hesitate to add a little extra flour, but be careful not to overdo it!
Once the dough is homogeneous, add the olive oil and knead well for about 10 minutes until it becomes elastic and smooth. A good technique is to “punch” the dough in the bowl – this will help develop the gluten.
2. Rising the dough
Cover the bowl with plastic wrap or a clean towel and let the dough rise in a warm place for 1-2 hours, or until it doubles in size. Usually, a warm spot in the kitchen is ideal for this step.
3. Preparing the sauce
Meanwhile, we take care of the sauce. In a tall pan, heat 2 tablespoons of olive oil and add the tomato paste. Dilute it with a bit of warm water and add sugar, salt, oregano, mint, and the crushed garlic clove. Let the sauce simmer over low heat, stirring occasionally, until it thickens and the flavors combine, about 15-20 minutes.
4. Forming the pizza muffins
Once the dough has risen, divide it into balls the size of a golf ball (about 17 balls). On a floured surface, roll each ball into a thin sheet. On each sheet, place a thin layer of sauce, tuna, corn, olives, and pizza cheese. Roll up the sheet and place it in muffin tins, leaving enough room for it to rise.
5. Preparing the stick and the roll
For the walnut roll, roll out a thin sheet, sprinkle with ground walnuts, and roll it tightly. Place the roll in a baking tray lined with parchment paper.
For the stick, roll out an oval sheet, sprinkle with muesli and chopped olives, roll it up and fold it in the middle. Place this stick in a tray as well.
6. Second rising
Cover the muffins, roll, and stick with a clean towel and let them rise for about 30-40 minutes until they double in size.
7. Baking
Preheat the oven to 180 degrees Celsius. Bake the pizza muffins for 20-25 minutes until golden and fluffy. Also, bake the roll and stick together, and once they are browned, brush them with the honey and warm water mixture for a glossy finish. Bake for another 10-15 minutes.
8. Serving
Once everything is baked, let them cool on a rack and cover with a towel to keep them warm and fluffy. These delights are excellent both warm and cold! You can serve them with a glass of yogurt or a fresh smoothie for the perfect breakfast.
Useful tips:
- If you want a vegetarian version, you can replace the tuna with fresh vegetables or olives.
- Add your favorite spices to the sauce to customize the flavor.
- These muffins freeze very well, so don't hesitate to make them in large quantities and use them on busy days.
- You can use flavored olive oil for an even more intense taste.
Frequently asked questions:
1. Can I use fresh yeast instead of dry yeast?
- Yes, you can use fresh yeast, but make sure the proportion is about 3 times more than the dry yeast.
2. What type of flour should I use?
- It is recommended to use a combination of white and whole wheat flour for better taste and an interesting texture.
3. How can I customize the filling?
- Add mushrooms, peppers, or even some spicy seasonings to change the flavor.
Now that you have all the necessary information, it’s time to get to work! The Little Big Breakfast awaits you, and your family will love these pizza muffins and tasty snacks. Enjoy!
Ingredients: 500g white flour 500g wholemeal flour (dark) 500ml milk one tablespoon of dry yeast one tablespoon of sugar one teaspoon of salt 100ml olive oil For the filling: one can of cooked corn one can of tuna 400g green olives tomato paste + one tablespoon of sugar + salt + oregano + mint + one clove of garlic + warm water = sauce pizza cheese one tablespoon of ground walnuts - for the ball one tablespoon of muesli + green olives (a few) - for the stick one tablespoon of honey + two tablespoons of water for brushing the ball and the stick
