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Arugula and Italian cheese rounds
(0 votes)
Difficulty:
easy
Preparation:
1 hr
Preparation
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Ingredients
for
12
- For the dough
- 1.333 cups plain flour
- plain flour (for dusting)
- 1 tsp active dry yeast
- ½ tsp salt
- ½ Tbsp caster sugar
- 1 ½ Tbsps olive oil
- ½ cup warm water (roughly 45C | 113F)
- For the sauce
- 2 ½ cups canned Tomatoes
- 2 cloves garlic cloves (minced)
- 2 Tbsps olive oil
- 1 tsp sugar
- salt
- Black pepper
Preparation steps
1.
Prepare the sauce by heating the olive oil for it in a saucepan over a moderate heat. Saute the garlic for a minute, then add the chopped tomatoes, sugar and seasoning.
2.
Bring to a simmer and cook for 4-5 minutes until thickened. Remove from the heat and leave to one side.
3.
Pre-heat the oven to 220°C | 425F | gas 7.
4.
Combine the flour, salt, yeast and sugar in a large mixing bowl. Mix in the oil and water to form a dough, bringing it together with your hands, then kneading gently on a lightly floured surface for a minute until even.
5.
Divide the dough into small balls and roll out on a lightly floured work surface to roughly 1/2cm thickness and roughly 5cm in diameter.
6.
Arrange on baking trays and drizzle with the extra-virgin olive oil. Top with a little of the tomato sauce in the middle of the mini pizzas.
7.
Bake for 15-20 minutes until the dough is cooked and the sauce is hot.
8.
Remove and top with a combination of rocket leaves, some pine nuts and shaved Parmesan. Serve on platters, arranged in rows.
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