Homemade Mini Pizzas

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.

• Prep time: 20 min
• Cook time: 12 min
• Difficulty: Medium
• Calories: 521
• Protein: 20 g
• Carbs: 53 g
• Fat: 25 g

Ingredients

• 250 g Wheat flour ( sifted )
• 150 ml Mineral water ( lukewarm )
• 10 g Fresh baker's yeast ( crumbled )
• 2 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 100 g Tomato caviar
• 125 g Buffalo milk mozzarella ("di bufala") ( thinly sliced )
• 100 g Ham ( in small pieces )
• 10 piece Black olive ( pitted )
• 1 piece Garlic ( finely minced )
• 1 tsp Oregano
• 100 ml Tomato passata ( plain )

Instructions

1. Dough preparation

   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. Dough resting

   Let the dough rise in a warm place. It should double in volume and become soft under finger pressure.

3. Shaping the discs

   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. Topping

   Spread the tomato coulis and tomato caviar, add the minced garlic, chopped ham, a slice of mozzarella, and an olive. Sprinkle with oregano.

5. High-heat baking

   Bake at 220°C on a hot tray. The crust should be golden and crispy, and the cheese should have brown bubbles.

Chef's tips

• 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.

Storage

Keep for 2 days in the fridge. Reheat in a hot oven for 5 minutes to restore crispness; avoid the microwave.