Game Day Snacks: Mini Cheese Pizzas
Ingredients
- For the dough
- 1 cube Yeast
- 8 ½ ozs lukewarm water
- 5 Tbsps olive oil
- salt
- 18 ozs Pastry flour
- For the topping
- 36 ozs Beefsteak tomato
- 1 onion
- 2 garlic cloves
- 2 red chili peppers
- 2 Tbsps olive oil
- 2 Tbsps Tomato paste
- 2 ½ ozs Vegetable broth
- salt
- freshly ground peppers
- 7 ozs fresh button Mushroom
- For preparation
- Tomato and mozzarella skewer (for serving)
- 1 tsp dried oregano
- 10 ozs Corn kernel (canned)
- 2 green Bell pepper
- 7 ozs grated Cheddar cheese
Preparation steps
Preheat the oven to 400°F.
Sift the flour into a bowl and make a well in the center. Crumble the yeast and stir into a little water, pour into the bowl, sprinkle with flour, cover and let rise for 15 minutes. Add the remaining water, salt and oil and process everything into a smooth dough. Cover and set aside in a warm place for about 1 hour to rise.
Blanch the tomatoes, drain, peel, cut in half and remove the seeds, then chop coarsely. Peel and chop the onion and garlic. Rinse the chilies and cut into thin rings. Sauté together with the onion and garlic in hot oil. Stir in the tomato paste and deglaze with the broth. Add the tomatoes and simmer for about 25 minutes. Stir occasionally and if necessary add some more broth. Season with salt, pepper and oregano and let cool slightly.
Line a baking sheet with parchment paper. Drain the corn. Rinse the bell peppers, remove the seeds and ribs and dice finely. Trim the mushrooms and cut into fine slices.
Knead the dough and divide into 16 portions. Roll into small circles, place on the baking sheet and spread with the tomato sauce. Distribute some corn and bell pepper on top. Sprinkle the cheddar cheese over the pizzas and top some of the pizzas with mushrooms. Bake in the oven for about 25 minutes. Serve immediately alongside tomato and mozzarella skewers.
