Tomato and Mozzarella Mini-pizzas
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(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 10 min.
Ready in
Ingredients
for
16
- Topping
- 1 Crème fraiche
- 10 Tomatoes (or more if necessary, sliced)
- 4 Mozzarella (sliced)
- 1 cup large black olives (stoned and cut into strips)
- 1 jar basil Pesto (small)
- salt
- freshly ground Black pepper
- 2 sprigs Basil
- olive oil
Preparation steps
1.
MAKE THE PIZZA BASES
2.
Mix the flour, yeast, sugar, salt and approximately 250 ml lukewarm water and knead to a dough. Cover and put in a warm, draught-free place to rise for about 1 hour. Then knock back (knead again) and leave to rise for a further 30-40 minutes.
3.
FORM THE PIZZA BASES
4.
Line a baking tray with baking parchment.
5.
Dust a work surface generously with flour and divide the dough into 16 balls. Roll the balls out to circles with a rolling pin and place on the baking tray. Flatten evenly with your hands, making the edges a little thicker than the middles. Spread the pizza bases with a little creme fraiche and season with salt and pepper.
6.
ADD THE TOPPING
7.
Arrange the tomato slices on the pizza bases and scatter with mozzarella slices and chopped olives. Add a few small blobs of pesto and sprinkle with a little olive oil. Bake in a preheated oven (220°C) for 8-12 minutes, or until golden brown. Serve garnished with basil.
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