Mini Pizzas
A quick pizza base made without yeast, topped with tomato sauce and mozzarella cheese, then baked until golden.
Ingredients
plain flour or whole-wheat self-rising flour (sifted, for dusting)
2.25 cup
salt
0.5 tsp
low-fat milk
0.5 - 2/3 cup
olive oil
4 tbsp
tomato dipping sauce (refer to pages 68-69)
1
mozzarella balls (drained, cut into 8-12 pieces)
5.5 oz (150 g)
mature cheddar cheese (grated)
0.5 cup
Instructions
1
Make the dough
Preheat the oven to 400°F (200°C). Sift the flour and salt into a mixing bowl, then make a well in the center of the mixture.
2
Mix the wet ingredients
Pour the milk and oil into the well. Stir with a wooden spoon until the flour and liquid begin to stick together to form a soft dough.
3
Knead the dough
Lightly dust the work surface and your hands with flour. Turn the dough out of the bowl and knead for about 1 minute to form a smooth ball.
4
Shape the dough
Dust 2 baking sheets with flour. Divide the dough into 4 small balls. Roll each piece of dough into a 6-inch (15 cm) round with a rolling pin.
5
Spread the sauce
Carefully place 2 pizza 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 evenly to the edge of the pizza base. Cut the mozzarella balls into 8-12 pieces and arrange them on the pizzas. Add the mozzarella and any other toppings. Sprinkle the cheddar on top.
7
Bake
Bake the pizzas for 10 minutes, until the bases rise and the tops are golden.
