Rozzette
Ingredients
Crust
- 180 g Plain Flour
- 90 g Unsalted Butter
- � tsp Salt
- 60 ml Water
Filling
- 3 nos Tomatoes
- 4 tbsp Gardens Tomato Ketchup
- 4 tbsp Garlic Sauce
- 3 nos Ricotta
- Dried Parsley
- Salt and Pepper
- Olive Oil
Instructions
- Process all ingredients until it forms a ball.
- Set it aside and let it rest for 30 minutes.
- Once rested, roll it.
- Do not trim the sides, it is for aesthetic look.
- Make a round dollop using Gardens Tomato Ketchup and garlic sauce. Top it off with the remaining ingredients