Mini Heart-Shaped Pizzas
Ingredients
- For the dough
- 15 grams fresh Yeast
- 300 grams Pastry flour (plus mor for sprinkling and the work surface)
- 1 tsp salt
- 1 pinch sugar
- 2 Tbsps olive oil
- For topping
- 200 grams puree Tomatoes
- 2 Tbsps Ketchup
- 1 tsp dried oregano
- 125 grated Cheese (such as. Emmentaler)
- For decoration
- 8 black Olives (pitted)
- 1 Cherry tomato
- ¼ Zucchini
- For garnish
- Basil
- thyme
- Cherry tomatoes
Preparation steps
For the dough: Crumble the yeast into a bowl and stir in 3 tablespoons of lukewarm water until smooth. In the bowl of an electric mixer, mix the flour with the salt, make a well in the center and pour the yeast into it. Sprinkle with some flour and let stand 15 minutes. Add 100 ml (approximately 3 1/2 ounces) lukewarm water and knead to a smooth dough. Shape into a ball, cover with a cloth and let rise about 45 minutes in a warm place.
Preheat the oven to 240°C (approximately 465°F) convection. Line 2 baking sheets with parchment paper.
After the resting period knead the dough vigorously, with some olive oil, adding extra flour as needed. Divide the dough into 8 small pieces and roll out on a lightly floured surface to a heart shape. Or roll the entire dough and cut out with a cookie cutter heart. Place on the baking sheets, spacing them a couple of inches apart and let rise 15 minutes.
For the topping: In a bowl, stir together the tomato, ketchup and oregano and spread it on the dough hearts. Sprinkle with the cheese. For decoration: Halve the olives and place as eyes on the pizzas. Rinse and quarter the tomatoes, remove the seeds and cut into thin wedges for mouths. Cut small strips from the zucchini for eyelashes and noses and place on the hearts. Bake until the crust is crisp and the cheese has melted, 20-25 minutes. Garnish with herbs and tomatoes.
