Mini Puff Pizzas

2012-11-19
  • 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: 

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Ingredients

  • 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.

Method

Step 1

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) -

Step 2

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. -

Step 3

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. -

Step 4

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). -

Step 5

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. -

Step 6

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. -

Step 7

*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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Recipe Comments

  1. posted by Lee on June 20, 2013

    Made these today, some dough for the freezer and cooked up a few with cheese and tomato and cheese and vegemite. Put a little butter on top since I wasn’t using tomato paste. Delicious! Used only 1tsp of yeast as thought it might be a typo.

      Reply
    • posted by Allie on June 20, 2013

      Hi Lee, thanks for taking the time to comment. The Vegemite sounds delicious, I am going to have to give that one a go. Ax

        Reply
  2. posted by Lee on June 26, 2013

    I also tried this with oats and wholemeal flour replacing half the white flour, but to be honest I wouldn’t recommend that. We finished off the normal batch on the weekend and my husband loves them (my twins not on solids yet, but testing recipes for when they are). I’m making a double batch with just 00 flour for the freezer today. Thanks again for a great recipe.

      Reply
    • posted by Allie on June 26, 2013

      You’re welcome Lee, thanks for letting us know what works and what doesn’t – it really helps! Wow, already testing recipes for the twins, they are going to be very well fed I can tell ;) Ax

        Reply
  3. posted by natasha on February 5, 2014

    What is 00 flour?? Thank you ????

      Reply
    • posted by Tesa on February 5, 2014

      It’s an Italian pizza and pasta flour it’s the refinest flour you can get

        Reply
    • posted by Danielle on February 5, 2014

      Same question for me! 00 flour??

        Reply
      • posted by Allie on February 5, 2014

        Hi there :) typically 00 flour has a finer grain than commercial plain flowers, resulting in airy, light bread, pizza bases and soft, delicate pasta (commonly used in Italian cooking). It’s available in most supermarkets but if you can’t find it try double sifting your plain flour. I hope that helps, Ax

          Reply
    • posted by Allie on February 5, 2014

      Hi there :) typically 00 flour has a finer grain than commercial plain flowers, resulting in airy, light bread, pizza bases and soft, delicate pasta (commonly used in Italian cooking). It’s available in most supermarkets but if you can’t find it try double sifting your plain flour. I hope that helps, Ax

        Reply
  4. posted by Marg on February 5, 2014

    Would dit woukd with Gluten free flour???

      Reply
    • posted by Allie on February 5, 2014

      I haven’t tried Marg, but if you do try it out let us know so we can add it to the recipe as an option. Ax

        Reply
  5. posted by Lisa on February 5, 2014

    Was the tablespoon of yeast correct??? I see someone only used a teaspoon???

      Reply
    • posted by Allie on February 5, 2014

      Hi Lisa, I used one tablespoon to make mine, but it seems it can also be done with less. Ax

        Reply
  6. posted by Louise on June 16, 2014

    I made these tonight and they are delicious. We made half cheese & tomato and the other half vegemite & cheese as per Lee’s suggestion. My five year old loved being the taste tester and gave them the thumbs up. We will trial them cold in the lunch box tomorrow. The dough was actually fun to make. Thanks for the recipe.

      Reply
    • posted by Jess on June 20, 2014

      Thank you Louise. Great to hear you and your 5 year old enjoyed making and taste testing them. I hope they were just as delicious in the lunchbox :) Jx

        Reply
  7. posted by Louise on June 16, 2014

    I also used I table spoon of yeast as that was equivalent to one sachet, and it worked perfectly.

      Reply
  8. posted by Shkiah on July 16, 2014

    Do you think that these would freeze ok for a quick snack to pull out the night before a shopping trip etc?

      Reply
  9. posted by Shkiah on July 16, 2014

    Do you think that these would freeze ok for a quick snack to pull out the night before a shopping trip etc? Or alternatively, how long do you think they will keep in the fridge once cooked? Thanks so much! You’re site is my bible! Lol

      Reply
  10. posted by Toni on December 18, 2014

    With the excess dough do I need to cook it first before freezing???

      Reply
    • posted by Allie on January 7, 2015

      You can just freeze the dough in a ball before cooking. Ax

        Reply
  11. posted by Nikki on December 18, 2014

    Love the idea of these so I’ve had an attempt this morning, how long should step 1 take to see bubbles on the surface? Tks :)

      Reply
  12. posted by 2 Ingredient Pizza Dough on December 18, 2014

    Save time and money and just mix a cup of greek/natural yoghurt with a cup of self raising flour, with extra flour for rolling out, as it can be a little wet. Can be used to make bacon/cheese rolls or pizza to name a couple.

      Reply

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