Mini Puff Pizzas2012-11-19
- Servings : 12 mini
- Prep Time : 40m
- Cook Time : 15m
- Ready In : 55m
Mini Puff Pizzas
Sometimes, when out and about longer than expected, I pick up one of those cheese and tomato rolls from the bakery. Harry lurves having a cheeky nibble, so of course, I wanted to have a crack at making something similar. These are a mix between a pizza and a cheesy-bacon style roll. I made mini’s but you can go with whatever size you like. Perfect for The Travelling Lunchbox, you can make whatever flavour your heart desires.
Don’t let the dough-making part put you off. If you haven’t tried it before it is very therapeutic, and the kids (or kitchenaid/Thermomix) can help by kneading and rolling, or just throwing flour around and making a huge mess.
Nutrition Note: Using fresh ingredients and no added salt tomato paste will help make these mini pizzas a lower salt alternative to the store-bought varieties.
This recipe was published in the Launch Issue of our One Handed Cooks Magazine. To find out more or to purchase online see the links below:
- 1 tbsp dry yeast
- 1 tsp caster sugar
- 1 cup lukewarm water*
- 2 1/2 cups 00 flour
- 1 tsp salt
- 1 tbsp olive oil
- 1 cup grated cheese
- 1/2 cup finely diced tomato
- 2 tbsp salt reduced tomato paste
- Note: you can top your pizza's with any ingredients you like.
- *To get correct temperature, dip your finger in the water, if you can't 'feel' the water it is the right temperature.
Place the yeast, sugar and water in a bowl and mix to combine. Set aside in a warm place* or until bubbles appear on the surface (if bubbles don't appear the yeast has not been activated and you might need to start again) -
Place the flour, salt and olive oil in a bowl. Add the yeast mixture, and mix together to form a dough. Use your hands, and continue flouring them as needed. Kneed dough on a floured surface for a few minutes or until smooth and elastic. -
Divide the dough into two balls. Place on a floured tray and cover with a damp cloth. Set aside once again in a warm spot for around 30 minutes or until the balls have risen to around double their size. -
Roll the dough on a lightly floured surface until around 1/2 cm thick. Cut out mini pizza rounds to whatever size and shape you wish (I used a scone cutter). -
Preheat the oven to 180°C and line a baking tray with baking paper. Top each mini pizza with tomato paste, cheese and tomato (or whatever ingredients you like). Bake in the oven for around 10 minutes or until the cheese is golden. -
Serve, freeze, or store in an airtight container. I froze leftover dough cut outs and they worked really well when I needed a quick snack. -
*If it isn't a warm day I turn my oven on really low, open the door and place the bowl on the door. -
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