These stuffed Pizza bites are a simple recipe to make for a tasty Italian Sunday
They are called “nodini” - knots - as I created them by folding the dough over creating a little knot, but I promise it’s easier than it sounds!

You will need...

In a mixer add the flour and yeast, mix quickly while adding the water.
Knead until you have a good consistency then add the honey and olive oil. Once the oil and honey are absorbed, add the salt.
Mix everything, cover the bowl and leave the dough to rest in a turned-off oven for about 1 and a half / 2:00 hours.

After the leavening time, moisten your hands and the work surface, turn the bowl upside down to extract the dough, and start a round of 'slap and fold' folds: turn the dough 90 degrees and fold it over itself, then repeat the folds.
This will stretch the gluten mesh and incorporate more air so that the dough will have more strength.

Repeat this step 3 times letting the dough rest covered in the oven for 40/45 minutes between one “session” and the other.

Once the last folding session is over, place the dough on a moistened surface and cut it into strips approximately 8 cm wide. Apply light pressure with your fingertips to widen the dough and insert the tuna and olive filling. Close the flaps, creating a sausage, roll it in the onion and oregano mix and weave it making a knot.

Line a baking tray with parchment paper and arrange the knots, sprinkling them with olive oil.
Cover the knots and let them rise for another 40/45 minutes and finally cook them in a preheated oven at 200 degrees until golden brown!

The knots are ready to be tasted!

My Tips:
You can replace the onion and oregano with minced garlic or sesame seeds.
As for the filling, it is possible to replace the olives with dried tomatoes and capers!

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