AuthorHungry PandaCategoryVegDifficultyIntermediatePut the flour in a bowl add the yeast on one side, salt on the other (important these don’t touch until liquid is added).
Make a well in the centre and add the olive oil. Mix into the flour with a fork and then gradually add the water, mixing with the fork until the dough comes together. If the dough is too wet, add more flour.
Tip onto a floured worksurface and knead until smooth (about 5 mins). When formed into a ball, you can check it’s ready by lightly pressing a thumb into the dough, the dough should spring back.
Set aside in the bowl (cover with cling film) to proof for 30-60 minutes then once doubled in size, turn out onto a floured work surface and divide into 8 pieces and roll into balls
Put 1 tsp olive oil into a heated pan and gently fry the garlic to release the flavour, make sure it doesn’t burn. Turn the heat down and add the passata, herbs, salt, pepper and sugar (you may need 1⁄2 a tsp depending on the passata). Cook the sauce on a low heat for 20 minutes and add 1 tbsp olive oil. Set aside to cool.
Grease the inner bowl of your rice cooker with olive oil. Take a dough ball and flatten on a floured work surface, gently stretching the dough.
Place 2 tbsp of sauce on the dough and place a square of mozzarella on top before folding the dough over and sealing the ball.
Repeat for all the other dough balls and place into the inner bowl. Gently baste the top of the dough balls with olive oil.
Close the lid, select CAKE, set time to 50 minutes and press START. When finished carefully tip out onto a plate and place back into the rice cooker so the top can cook further.
Select the CAKE function and set for 30 minutes, it will probably be done in 20 minutes. Tip out and serve with the remaining marinara sauce for dipping.
Ingredients
Directions
Put the flour in a bowl add the yeast on one side, salt on the other (important these don’t touch until liquid is added).
Make a well in the centre and add the olive oil. Mix into the flour with a fork and then gradually add the water, mixing with the fork until the dough comes together. If the dough is too wet, add more flour.
Tip onto a floured worksurface and knead until smooth (about 5 mins). When formed into a ball, you can check it’s ready by lightly pressing a thumb into the dough, the dough should spring back.
Set aside in the bowl (cover with cling film) to proof for 30-60 minutes then once doubled in size, turn out onto a floured work surface and divide into 8 pieces and roll into balls
Put 1 tsp olive oil into a heated pan and gently fry the garlic to release the flavour, make sure it doesn’t burn. Turn the heat down and add the passata, herbs, salt, pepper and sugar (you may need 1⁄2 a tsp depending on the passata). Cook the sauce on a low heat for 20 minutes and add 1 tbsp olive oil. Set aside to cool.
Grease the inner bowl of your rice cooker with olive oil. Take a dough ball and flatten on a floured work surface, gently stretching the dough.
Place 2 tbsp of sauce on the dough and place a square of mozzarella on top before folding the dough over and sealing the ball.
Repeat for all the other dough balls and place into the inner bowl. Gently baste the top of the dough balls with olive oil.
Close the lid, select CAKE, set time to 50 minutes and press START. When finished carefully tip out onto a plate and place back into the rice cooker so the top can cook further.
Select the CAKE function and set for 30 minutes, it will probably be done in 20 minutes. Tip out and serve with the remaining marinara sauce for dipping.