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Mini Pizza Rounds with Toppings

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Mini Pizza Rounds with Toppings
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
783
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie783 kcal(37 %)
Protein28.81 g(29 %)
Fat37.5 g(32 %)
Carbohydrates81.47 g(54 %)
Sugar added0 g(0 %)
Roughage1.59 g(5 %)
Vitamin A386.15 mg(48,269 %)
Vitamin D1.93 μg(10 %)
Vitamin E6 mg(50 %)
Vitamin B₁0.9 mg(90 %)
Vitamin B₂0.82 mg(75 %)
Niacin11.76 mg(98 %)
Vitamin B₆0.26 mg(19 %)
Folate219.94 μg(73 %)
Pantothenic acid1.08 mg(18 %)
Biotin5.58 μg(12 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C9.45 mg(10 %)
Potassium543.01 mg(14 %)
Calcium509.14 mg(51 %)
Magnesium47.59 mg(16 %)
Iron6.44 mg(43 %)
Iodine48.81 μg(24 %)
Zinc1.54 mg(19 %)
Saturated fatty acids19.25 g
Cholesterol224.98 mg
Author of this recipe:

Ingredients

for
4
For the base
3 cups
1 teaspoon
4 teaspoons
½ cup
3
4 tablespoons
milk (plus more if needed)
For the topping
1 cup
tomato passata (sieved tomatoes)
cup
fresh mozzarella cheese (chopped)
4 slices
cooked ham (chopped)
4
scallions (trimmed and chopped)
1 tablespoon
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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