Cornetti Pizza: A Crispy, Cheesy Delight
If you’re craving a pizza with a twist, Cornetti Pizza is the perfect choice. These delicious crescent-shaped pizza pockets are filled with mozzarella and topped with a savory tomato sauce. They’re crispy on the outside and irresistibly cheesy on the inside. Whether you’re hosting a party, preparing a fun family dinner, or just indulging in a late-night snack, these Cornetti Pizza are sure to impress. Plus, they’re quick to make and absolutely delightful to eat!
Recipe Overview
- Category: Leavened Breads
- Servings: 16 pieces
- Cooking Time: 1 hour (plus 1 hour resting time)
- Difficulty: Medium
Ingredients for Cornetti Pizza
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Farina 00) | 350g |
| Semolina flour (Semola di grano duro rimacinata) | 150g |
| Water | 270g |
| Extra virgin olive oil (for dough) | 15g |
| Fine salt | 10g |
| Fresh brewer’s yeast (Lievito di birra fresco) | 5g |
| Mozzarella (fresh, shredded or sliced) | 160g |
| Tomato passata (pureed tomatoes) | 80g |
| Extra virgin olive oil (for tomato sauce) | q.b. (to taste) |
| Fine salt (for tomato sauce) | q.b. (to taste) |
| Extra virgin olive oil (for frying) | 15g |
| Peanut oil (for frying) | q.b. (to taste) |
Instructions: How to Prepare Cornetti Pizza
-
Prepare the Dough:
- Start by combining the two types of flour (all-purpose and semolina) in a large mixing bowl. Add the fresh brewer’s yeast and crumble it with your fingers to ensure it’s well dispersed.
- Stir the mixture gently with your hands or a spoon to evenly distribute the yeast throughout the flour. Next, add the salt to the mixture and continue stirring to combine.
-
-
Knead the Dough:
- Gradually add the water and olive oil to the flour mixture. Begin mixing with your hands until the dough begins to come together. Transfer the dough to a clean, lightly floured surface and knead it for about 10 minutes. The goal is to have a smooth, elastic dough.
- Once kneaded, cover the dough with a cloth or plastic wrap and allow it to rest for about 1 hour. It should rise and double in size during this time.
-
Prepare the Filling:
- While the dough is rising, slice the mozzarella into thin strips or tear it into smaller pieces, depending on your preference.
- In a small bowl, mix the passata (tomato puree) with a pinch of salt and a drizzle of extra virgin olive oil. This will be the base sauce for your pizza.
-
Shape the Dough:
- Once the dough has risen, transfer it to a lightly floured work surface. Gently flatten it with your hands to form a rectangular shape, about 2 cm thick.
- Divide the dough into two long rectangles. From each rectangle, cut out triangular shapes. These will form the individual Cornetti.
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Assemble the Cornetti:
- Take each triangle and spread a thin layer of the prepared tomato sauce on the surface. Be careful not to overdo it, as the sauce can make the dough soggy.
- Add a few strips of mozzarella onto the center of the triangle. Then, starting from the wide base, carefully roll the dough into a crescent shape, making sure the pointed end is tucked under to seal the Cornetti.
- Place each rolled Cornetto onto a baking sheet lined with parchment paper. Cover them with a cloth or another tray and let them rise for an additional hour.
-
Fry the Cornetti:
- Once the Cornetti have completed their second rise, heat peanut oil in a deep frying pan or pot until it reaches 160°C (320°F).
- While the oil is heating, carefully trim the parchment paper around each Cornetto so that it’s easier to slide them into the hot oil.
- Fry the Cornetti, one or two at a time, for about 3 minutes, turning occasionally until they are golden and crispy all around. Be mindful not to overcrowd the pan.
-
Drain and Serve:
- Once fried, remove the Cornetti from the oil and place them on a paper towel-lined tray to absorb any excess oil.
- Serve them hot, and enjoy the crunchy, cheesy goodness that makes Cornetti Pizza a fun and irresistible snack!
Tips for Perfect Cornetti Pizza:
- Dough texture: Be sure to knead the dough for the full 10 minutes, as this ensures a smooth, elastic texture that will fry up nicely.
- Mozzarella: Use fresh mozzarella for the best melt. Avoid pre-shredded mozzarella as it may not melt as smoothly.
- Frying tips: Be sure to maintain a consistent oil temperature. If the oil is too hot, the Cornetti will burn; if it’s too cold, they’ll absorb too much oil and become greasy.
- Extra flavor: For an added twist, you can sprinkle some oregano or basil on top of the Cornetti before frying them. Alternatively, you can dip them in marinara sauce for extra flavor.
Nutrition Information (per serving)
| Nutrient | Amount per Serving (1 Cornetto) |
|---|---|
| Calories | 150 kcal |
| Protein | 5g |
| Carbohydrates | 18g |
| Dietary Fiber | 1g |
| Sugars | 2g |
| Fat | 7g |
| Saturated Fat | 1g |
| Sodium | 230mg |
| Cholesterol | 10mg |
(Note: Nutritional values are approximate and may vary based on ingredient substitutions and portion sizes.)
Why You’ll Love Cornetti Pizza
Cornetti Pizza combines the best of both worlds: pizza and pastry! The soft, slightly chewy dough contrasts beautifully with the crispy fried exterior, while the cheesy, tomato-filled center delivers the familiar flavors of your favorite pizza. Whether you’re serving them as an appetizer or enjoying them as a main course, these Cornetti Pizza are sure to be a crowd-pleaser. Perfect for parties, picnics, or casual family dinners, they’re fun to make and even more fun to eat!
Ready to try these irresistible pizza pockets at home? Gather your ingredients and get cooking—your taste buds will thank you!
Enjoy your Cornetti Pizza!
