Mini Pizzas

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Mini Pizzas
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Health Score:
8,1 / 10
40 min.
ready in 1 hr 35 min.
Ready in


For starting the dough
½ cube fresh Yeast
400 grams Pastry flour
For the tomato sauce
6 ripe Beefsteak tomato
1 shallot
2 garlic cloves
2 tablespoons olive oil
1 tablespoon Tomato paste
1 tablespoon oregano
1 tablespoon thyme
Sea salt
freshly ground peppers
For finishing the dough
3 tablespoons olive oil
1 teaspoon salt
Pastry flour (for the work surface)
For the topping
4 Bocconcini (halved)
8 black and green Olives (pitted)
4 slices Prosciutto
4 Sage
4 small pickled Artichoke bottoms (cut into pieces)
4 pickled tomatoes (chopped)
How healthy are the main ingredients?
olive oilolive oilTomato pasteoreganothymeshallot

Preparation steps


For starting the dough: Mix the yeast with 200 ml (approximately 3/4 cup) of lukewarm water. Sift the flour into a bowl and make a well in the middle. Pour in the yeast water and mix with a little flour. Cover and let rest for about 20 minutes.

For the tomato sauce: Meanwhile, rinse the tomatoes, cut a small "X" on the bottom and blanch in a hot water bath.


Drain the tomatoes, cool with cold water, cut into quarters, remove the seeds and dice. Peel the shallot and garlic, chop finely and sauté for 1-2 minutes in a pan with hot oil until translucent. Add the tomato paste and diced tomatoes and deglaze with the red wine and broth. Simmer over medium heat for 20-25 minutes.


Add the herbs and season with salt and pepper. Preheat the oven to 200°C (approximately 400°F).

For the dough: Add the oil, salt and a little more water, if needed, to the dough and knead vigorously until smooth. Cover and let rise for 20 minutes. Knead the dough again on a floured surface, divide into small balls and roll out thinly into circles about 10 cm (approximately 4 inches) in diameter.


Place the mini pizzas on a lined baking tray. Spread the tomato sauce on each pizza, leaving a 1 cm (approximately 3/8 inch) crust. Top the pizzas with the following combinations: mozzarella and olives; prosciutto and sage; artichokes and sundried tomatoes. Bake in the preheated oven for 10-15 minutes until crispy. Cool slightly and serve.