Mini Pizza Rounds with Toppings
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
- For the base
- 3 cups all-purpose flour
- 1 tsp salt
- 4 tsps Baking powder
- ½ cup butter
- 3 eggs
- 4 Tbsps milk (plus more if needed)
- For the topping
- 1 cup tomato passata (sieved tomatoes)
- ⅞ cup fresh Mozzarella (chopped)
- 4 slices cooked ham (chopped)
- 4 scallions (trimmed and chopped)
- 1 Tbsp olive oil
Product recommendation
Topping variations: Instead of the mozzarella, ham and spring onion topping you can use any of these:
4 ripe plum tomatoes, sliced thinly
200 g | 1.333 cups Cheddar cheese, thinly sliced
1 small can sweetcorn, drained
200 g | 1.333 cups canned tuna, drained and flaked
250 g | 1 cup ricotta cheese; drained
12 black olives, stones removed and halved
salt and pepper
Baked beans and sliced frankfurters, scattered with grated cheese
You can also scatter torn fresh basil, thyme or rosemary over the cooked pizzas.
Preparation steps
1.
Preheat the oven to 220°C (200° fan) 425°F gas 7. Line 2 large baking trays with non-stick baking paper.
2.
For the bases: mix the flour, salt and baking powder in a mixing bowl, then rub in the butter with your fingers, until the mixture resembles breadcrumbs.
3.
Mix the eggs and milk together, then stir into the dry ingredients to make a soft dough. If the mixture is too dry, add a little more milk, if it is too wet add a little more flour.
4.
Divide the dough into 4 and shape each into a round on a lightly floured surface. Place the rounds on the baking trays.
5.
For the topping: spread the passata (sieved tomatoes) over each round, then scatter over the mozzarella cheese, ham and spring onions.
6.
Drizzle over the olive oil and bake for 15 minutes until the bases are firm and the cheese has melted.
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