Mini Pizzas with Various Toppings

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Mini Pizzas with Various Toppings
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Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation

Ingredients

for
12
Ingredients
1 kilogram
1 tablespoon
1 cube
fresh Yeast 42 grams (approximately 1 1/2 ounces)
500 milliliters
lukewarm Water
2 tablespoons
200 grams
Tomatoes (peeled and diced)
1
green Bell pepper (diced)
5 tablespoons
300 grams
Leek (cut into rings)
200 grams
cooked Ham (cut into stripes)
300 grams
1
chopped Onion
1 can
Tuna in oil (150 grams or approximately 5 ounces)
6
green Olives (sliced)
Additional Ingredients
1 small can
Tomatoes (About 400 grams or approximately 14 ounces)
1 tablespoon
dried Oregano
1 scoop
Fresh mozzarella (150 grams or approximately 5 ounces)
100 grams
grated Parmesan
20
Aluminum baking pan each about 12 cm (approximately 5 inches) in diameter

Preparation steps

1.

Mix the flour, salt, yeast and water to form a smooth dough. Cover and let rise for 20-30 minutes. Knead thoroughly, then roll into a long cylinder; cut the cylinder into 20 pieces. Knead each piece individually, then roll each into a circle about 12 cm (approximately 5 inches) in diameter. Place the dough circles on the aluminum pans. Cover and let rise another 15 minutes.

For the sauce, cook the tomato and bell pepper in 2 tablespoons oil; let cool.

2.

Cook the leek in 2 tablespoons oil, then stir in half of the ham. Season with salt and pepper. Cook the mushrooms in the remaining oil, then add the remaining ham. Stir together the onion, drained olives and shredded tuna; season with salt and pepper.

3.

Puree the tomatoes with their juices, season with salt, pepper and oregano, simmer about 20 minutes and allow to cool. Spread the pizza crusts with the sauce, then add the prepared ingredients to 5 pizzas each. (For example, 5 pizzas with the tuna mixture, 5 with the tomato and bell pepper mixture, etc.) Sprinkle all of the pizzas with the ​​sliced ​​mozzarella and grated cheese. Bake in a preheated oven (225°C, or approximately 425°F, bottom rack) for about 20 minutes.