Mini Pepper Pizzas
with Goat Cheese
|Saturated Fat Acids||4.1 g|
|Sugar added||1 g|
|Bread exchange unit||3|
Mix together the flour and salt in a bowl. Make a well in the center of the mixture. Crumble the yeast into the well, add 275 ml (approximately 1 cup) of warm water and the honey and mix thoroughly from the center out. Add the olive oil and knead until dough is smooth.
Turn out dough onto a lightly floured work surface and knead with your hands until dough is pliable, about 5 minutes. Place the dough in a bowl, cover and let rise in a warm place until doubled in bulk, 40-45 minutes.
Rinse the peppers, wipe dry, cut into quarters and remove the seeds. Place the peppers, skin side up, on a baking sheet. Roast under a preheated oven grill or broiler until the skin is blackened and blistered.
Place the peppers in a bowl and cover with plastic wrap. Let steam for 10 minutes. Meanwhile, rinse the tomatoes, wipe dry and cut into thin slices. Crumble the goat cheese. Remove the skins from the peppers and cut into thin strips.
Knead the risen dough briefly and divide into 8 equal portions. On the floured surface, shape each dough portion into a ball and let rise for 10 minutes. Then roll out each ball into a disk (about 1 cm thick) (approximately 1/2 inch thick). Place dough disks on a floured baking sheet.
Divide the tomatoes, peppers and goat cheese among dough disks. Season with salt and pepper. Bake in preheated oven at at 250°C (fan 220°C, Gas: highest) (approximately 450°F) until crust is golden brown, about 15 minutes. Rinse the basil, shake dry, pluck leaves and finelychop. Drizzle pizzas with walnut oil, garnish with basil and serve.