Mini Pizza Rounds with Toppings
- For the base
- 3 cups all-purpose flour
- 1 teaspoon salt
- 4 teaspoons Baking powder
- ½ cup butter
- 3 eggs
- 4 tablespoons milk (plus more if needed)
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.
Preheat the oven to 220°C (200° fan) 425°F gas 7. Line 2 large baking trays with non-stick baking paper.
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.
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.
Divide the dough into 4 and shape each into a round on a lightly floured surface. Place the rounds on the baking trays.
For the topping: spread the passata (sieved tomatoes) over each round, then scatter over the mozzarella cheese, ham and spring onions.
Drizzle over the olive oil and bake for 15 minutes until the bases are firm and the cheese has melted.