Mini Pizzas

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Mini Pizzas
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Health Score:
6,7 / 10
1 hr 15 min.
ready in 1 hr 55 min.
Ready in


For the dough
300 grams Pastry flour
10 grams Yeast
2 tablespoons olive oil
1 teaspoon salt
For the sauce
1 onion (finely chopped)
1 olive oil
2 garlic
500 grams tomatoes (puree)
1 tablespoon Tomato paste
freshly ground pepper
½ teaspoon sugar
For the olive/salami topping
150 grams green Olives
1 scoop Mozzarella
125 grams thin Salami
For the fig/prosciutto mini pizzas
100 grams Quark
1 pinch salt
2 tablespoons olive oil
1 egg
1 egg yolk
200 grams Pastry flour
1 teaspoon Baking powder
6 fresh Figs
150 grams sliced Prosciutto
150 grams Sour cream
2 tablespoons Whipped cream
80 grams Parmesan (grated)
freshly ground pepper
How healthy are the main ingredients?
tomatoOliveSour creamMozzarellaParmesanWhipped cream

Preparation steps


For the dough: dissolve the yeast with 150 ml (about 5 ounces) of lukewarm water and stir until smooth. Mix well with flour, olive oil and salt and knead into a dough. Let rise in a warm place, such as a 50°C (approximately 125°F) oven, until doubled in volume.


For the sauce: saute onions in hot olive oil until translucent. Squeeze the garlic in a press and stir into pan with tomato paste, tomato puree, salt, pepper and sugar. Slightly boil and let thicken over medium heat. 


For the olive/salami topping: slice olives into rings and mozzarella into thin slices.


Divide dough into 18 portions, form into small balls and place on a floured surface. Roll out each to about 12 cm (about 5 inches) in diameter and place on a greased baking sheet. Add tomato sauce and top with salami, mozzarella and olives.


Bake mini pizzas in a preheated oven at 250°C (approximately 475°F) for about 10 minutes or until lightly browned.


For the fig/prosciutto mini pizzas: combine quark with salt, oil, egg and egg yolk, flour and baking powder. Mix well and process everything into a smooth dough. Let rest about 30 minutes.


Rinse figs, cut in half lengthwise, then cut crosswise into thin slices. Slice prosciutto into thin strips.


Mix creme fraiche with cheese, cream and sour cream.


Roll dough on a floured surface. Form 18 small disks of dough and create a small crust on each. Place on a greased baking sheet.


Spread fig and prosciutto on dough discs. Spread cream fraîche mixture on top along with freshly ground pepper. Bake in a preheated oven at 180°C (approximately 350°F) for about 30 minutes. For the first 15 minutes, cover with aluminum foil. Remove foil, bake another 15 minutes uncovered, then serve.