INGREDIENTS
- 4 cups flour (500 g)
- 2 1/4 tsp active dry yeast (7 g)
- 1,5 cup warm water (3,5 dcl)
- 2 tbsp olive oil (30 ml)
- 1 tsp sugar (4 g)
- 1 tsp salt (5,7 g)
- 1,2 cups mozarella cheese
- 1/2 cup cheese of choice
- 1/2 cup tomato sauce
- 1/4 cup sour cream
- 1/2 cup diced bacon
- 1 onion
- 1 tomato
- 1 small zucchini
- 3 cloves garlic
- 4 olives
INSTRUCTIONS
- In a big bowl mix together dry ingredients (flour, dry yeast, salt and sugar). Add warm water together with 2 tbsp of olive oil. Stir well, until you get wet and sticky dough.
- Sprinkle a clean surface on a kitchen counter with flour. Reload the dough on the flour and knead it for at least 10 minutes. Lift the dough and clap it against the surface several times. Repeat until you get a less sticky, soft and stretchy ball of dough.
- Sprinkle the bowl with additional flour, place the dough inside and cover it with a kitchen cloth. Let it rest for an hour at room temperature until it doubles in size. If possible, let the dough rise overnight in the refrigerator.
- Preheat the oven to 450°F/230°C. In the meantime, prepare the toppings. Add a little bit of salt, garlic and oregano to tomato sauce. Shred the cheese and slice the vegetables. If preparing mini pizzette with zucchini, quickly fry the zucchini slices on hot olive oil.
- When the dough has risen, gently knead it on a flour-sprinkled surface, split it into 9-12 equal pieces and form small balls.
- Using a rolling pin or hands, press the balls to the surface to form round pathche, about 10 cm in diameter.
- Transfer the dough patches to a baking sheet that you've previously covered with parchment paper and sprinkled with olive oil. Cover the baking sheet again and let the dough rest for another 15 minutes.
- Top the dough patches with olive oil using a kitchen brush. Press down the middle of each mini pizzetta with a glass, while turning the glass gently in circles.
- First top the middle of each mini pizzetta with the sauce and then add the toppings you've prepared in advance. Add cheese and mozarella, top it with other ingredients and again finish it with a sprinkle of shredded mozzarella cheese.
- Bake at 230 °C/450 F for about 15 minutes. Each mini pizzetta crust should look golden and crunchy and the cheese should be completely melted.
- Let mini pizzette cool down for a minute or two, then serve while they are still hot and enjoy :)
Video
NOTES
- For the best dough, choose quality flour and let it rise overnight in the refrigerator.
- Use wholemeal flour for a healthier version of mini pizzette.
- For a tasty and crispy crust, add olive oil to the dough.
- Check mini pizzette often while baking; because they are smaller, they will need less time and slightly lower temperatures than a regular pizza to bake.
- Before storing, let the baked mini pizzette cool down to avoid condensation from forming.
- Divide each mini pizzetta with parchment paper, wax paper or paper towels to separate them while stored in the same container.
- The best way to prepare mini pizzette in advance is to freeze the dough. Prepare the dough and freeze the dough balls separately.
Nutrition
Calories: 75kcal