That’s why we love Italian mini pizzas

  • For the dough, put the flour and salt in a bowl. Mix well.
  • Make a small well in the middle. Pour the crumbled yeast into the well and pour some lukewarm water over it. Mix water and yeast gently.
  • Sweep the flour over the well, cover the yeast and water. Let this mixture rise for about 3 minutes. Then mix a little with a spoon.

  • Then mix the mixture carefully by hand, adding the lukewarm water from time to time. Knead the dough into a ball. If the dough is too dry, add a few drops of water. If it is too wet, add a little more flour. And anyway, knead something and form a ball.

  • Preheat the oven to 230 degrees (convection).

  • Prepare a wire rack lined with parchment paper.

  • Divide the dough into three parts and form balls.

  • On a well-floured surface, roll out the dough balls into small pizzas (about 13 to 14 cm in diameter) and place on the wire rack with the baking paper.

  • For the “Spicy Paprika” pizza, spread the sour cream on the pizza crust. Season with 1 tsp thyme, salt and pepper. Add 1 teaspoon of olive oil and coat everything. Cover with strips of pepper, pepperoni rings, cubes of feta and olives. Sprinkle 1 tsp thyme on top. pepper and salt.

  • For the “Yellow Zucchini with Vegetable Garlic” pizza, spread the base with 1 tablespoon of sour cream. Sprinkle 1 tsp rosemary and season with salt and pepper. Add 1 teaspoon of olive oil and coat everything.
    Top with zucchini slices, garlic pieces and a date tomato. Then sprinkle 1 tsp rosemary and pepper and salt. Grate some cheese on top.

  • For the “Mushrooms with Peas” pizza, brush the pizza base with 1 teaspoon of olive oil. Roughly chop the basil leaves and place on the bottom. Season with salt and pepper. Place 4 mushroom slices and a few peas on top. Sprinkle 1 teaspoon of oregano and 1 pinch of hot paprika on top. Drizzle 1 teaspoon of oil over it.

  • The mini-pizzas are now put in the oven for about 10 to 12 minutes – medium level – until they are nice and crispy.

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