Homemade Mini Pizzas
Ingredients
- 250 gWheat flour (sifted)
- 150 mlMineral water (lukewarm)
- 10 gFresh baker's yeast (crumbled)
- 2 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 100 gTomato caviar
- 125 gBuffalo milk mozzarella ("di bufala") (thinly sliced)
- 100 gHam (in small pieces)
- 10 pcBlack olive (pitted)
- 1 pcGarlic (finely minced)
- 1 tspOregano
- 100 mlTomato passata (plain)
Method
A thin crust that cracks under the teeth with a melting topping. The smell of dried oregano and golden cheese recalls the best Italian terraces.
- 1
Mix the flour, yeast diluted in warm water, salt, and oil. Knead until the dough is smooth, elastic, and no longer sticks to the work surface.
- 2
Let the dough rise in a warm place. It should double in volume and become soft under finger pressure.
- 3
Divide into small balls the size of a golf ball. Flatten them with a rolling pin or by hand to obtain thin circles of about 10 cm.
- 4
Spread the tomato coulis and tomato caviar, add the minced garlic, chopped ham, a slice of mozzarella, and an olive. Sprinkle with oregano.
- 5
Bake at 220°C on a hot tray. The crust should be golden and crispy, and the cheese should have brown bubbles.
Frequently asked questions
How do you get this dish right?
- Preheat your empty baking tray; the thermal shock sears the dough instantly.
- Don't overload with sauce, or the center of the pizza will stay soggy.
How long does this dish keep?
Keep for 2 days in the fridge. Reheat in a hot oven for 5 minutes to restore crispness; avoid the microwave.
