That’s why we love Italian mini pizzas

  • Put the flour and salt in a bowl. Mix well.
  • Make a small hole in the middle. Put the broken yeast in the hole and pour a little warm water. Mix water and yeast lightly.
  • Sift the flour well, cover the yeast and water. Let this mixture rise for about 3 minutes. Then mix some with a spoon.

  • Then mix the mixture carefully by hand and add 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 in any case, roll something into a ball.

  • Heat the oven to 230 degrees (convection).

  • Prepare a wire rack lined with parchment paper.

  • Divide the dough into three parts and form into balls.

  • On a fine flour, put the dough balls into small pizzas (13 to 14 cm in diameter) and place them on the wire with the baking paper.

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

  • For “yellow zucchini with vegetable garlic” pizza, spread the base with 1 tbsp of sour cream. Sprinkle with 1 tsp rosemary and salt and pepper. Add 1 teaspoon of olive oil and spread everything.
    Top with zucchini slices, garlic slices and date tomatoes. Then sprinkle with 1 tsp rosemary and pepper and salt. Spread some cheese on top.

  • For the “mushroom with peas” pizza, brush the base of the pizza with 1 teaspoon of olive oil. Finely chop the basil leaves and set aside. Season with salt and pepper. Put 4 pieces of mushrooms and some peas on top. Sprinkle 1 teaspoon oregano and 1 teaspoon fresh paprika on top. Drizzle 1 teaspoon of oil over it.

  • The mini pizzas now sit in the oven for 10 to 12 minutes – medium – until nice and crisp.

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