Mini Pizzas
Ingredients
- 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 Tbsps olive oil
- 1 Tbsp Tomato paste
- 1 Tbsp oregano
- 1 Tbsp thyme
- Sea salt
- freshly ground peppers
- For finishing the dough
- 3 Tbsps olive oil
- 1 tsp 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)
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.
