Mini Pizza
Quick no-ferment pizza base topped with tomato sauce and mozzarella cheese, baked until golden
Story
Ideal for a fast, no-fuss snack or casual light meal, this mini pizza recipe skips the lengthy fermentation step for an easy-to-prepare base, finished with bright tomato sauce and melted mozzarella before being baked to a perfectly golden, slightly crisp finish.
Ingredients
White flour or whole wheat self-rising flour (sifted, for dusting)
2.25 cups
Salt
0.5 teaspoon
Low-fat milk
0.5 - 2/3 cups
Olive oil
4 tablespoons
Tomato dipping sauce (refer to pages 68-69)
1 portion
Mozzarella cheese balls (drained, cut into 8-12 pieces)
5.5 oz (150 g)
Mature cheddar cheese (grated)
0.5 cups
Tomato
Instructions
1
Make the dough
Preheat the oven to 400°F (200°C). Sift flour and salt into a mixing bowl, then make a well in the center of the mixture.
2
Mix the wet ingredients
Pour milk and oil into the well. Stir with a wooden spoon until the flour and liquid start to come together to form a soft dough.
3
Knead the dough
Dust a work surface and your hands with a small amount of flour. Turn the dough out of the bowl, knead for about 1 minute to form a smooth, round ball.
4
Shape the dough
Dust 2 baking sheets with flour. Divide the dough into 4 small balls. Roll each dough ball into a 6-inch (15 cm) round with a rolling pin.
5
Spread the sauce
Carefully place 2 dough bases on each baking sheet. Spread 1-2 tablespoons of tomato dipping sauce on each base.
6
Add the cheese
Use the back of a spoon to spread the tomato sauce evenly up to the edge of the pizza base. Cut the mozzarella cheese balls into 8-12 pieces, and arrange them on the pizza. Add mozzarella cheese and other toppings. Sprinkle cheddar cheese on top.
7
Bake
Bake the pizza for 10 minutes, until the crust puffs up and the top turns golden brown.
