Mini-pizzas
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 25 min.
Ready in
Ingredients
for
4
- For the pizza base
- ¾ oz Dried yeast
- 3 ½ cups flour
- 1 tsp sugar
- 1 tsp salt
- For the pizza topping
- 2 ½ cups tomato puree (can)
- 5 Tbsps olive oil
- 1 cup oil-packed sun-dried tomato (drained and chopped)
- 2 cups grated Cheese
- ½ cup green Olives (pitted and chopped)
- salt
- freshly ground Black pepper
- 2 bunches Arugula (leaves)
- 2 Tbsps lemon juice
Product recommendation
Cannot be frozen.
Preparation
Kitchen utensils
1 deep bowl, 1 Immersion blender, 1 Bowl, 1 Tablespoon, 1 Small pot, 1 Hand mixer, 1 Cutting board, 1 Large knife, 1 Parchment paper, 1 Teaspoon
Preparation steps
1.
For the pizza base, mix together the flour, yeast, sugar, salt and about 9 fl oz (250 ml) lukewarm water. Knead to form a smooth dough, then cover and put in a warm place for about 1 hour to rise. Knead the dough again, cover and leave for 30 - 40 minutes to rise again.
2.
Line a cookie sheet with parchment paper. Divide the pizza dough into 12 balls. Roll out each ball on a floured surface. Place on the cookie sheet and press flat, leaving the edge slightly thicker. Brush each pizza base with olive oil, then spread tomato puree over the top. Season with salt and pepper. Chop the well-drained, dried tomatoes and sprinkle over the mini-pizzas, together with the chopped olives. Now sprinkle the grated cheese over the top and bake in a pre-heated oven at 425°F (220°C) for about 8 - 12 minutes until golden brown.
3.
Wash and sort the rocket leaves. Mix the rocket together with the lemon juice and 3 tablespoons olive oil. Season with salt. Place in the middle of each plate or in the middle of a large platter. Arrange the mini-pizzas around the rocket and serve.
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