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1
Add the sugar, yeast, salt, and olive oil the lukewarm water in a medium bowl.
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2
Add the dried oregano and dried basil to the flour in a separate bowl.
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3
Transfer the wet mixture to a mixer set for dough, and then add the flour, a little at a time.
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4
Mix until the dough becomes smooth and elastic (5-8 minutes).
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5
You can also knead the dough with your hands if you dont have a mixer.
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6
Coat a medium bowl with a bit of olive oil, and put the dough in the bowl.
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7
Cover the bowl with a thin kitchen towel and let it rise for about 1-1/2 hours.
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8
Preheat your oven to 425 degrees F. Lightly coat a 10-inch round baking dish with a bit of olive oil.
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9
Place the giardiniera in a small bowl, and the mozzarella cheese in another bowl near your baking dish.
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10
To form the pizza balls, pinch off a bit of the dough (enough to form a 3-inch round, about the size of your palm), and stretch it thin in the palm of your hand.
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11
Sprinkle in about 1-1/2 teaspoons of the mozzarella cheese, and then 1 teaspoon of the girardiniera.
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12
Fold the edges of the dough toward the middle of the round, and pinch it together so seals.
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13
It should form a ball that youll place, seam-side down, in the baking dish.
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14
Start by arranging the balls around the perimeter of the baking dish, so they are snug against each other.
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15
Continue until all balls are in the baking dish.
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16
Brush the pizza balls with a little butter, then sprinkle with a bit of grated Parmesan cheese.
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17
Bake the pizza balls for about 15-20 minutes, or until the dough turns golden.
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18
Remove from the oven, allow to cool slightly, and serve with warm marinara sauce for dipping.
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19
This recipe was inspired by a recipe on the blog, She Makes and Bakes, and I slightly adapted a King Arthur Flour recipe to make the dough.
