Mini Pizza

Baked Mini Pizza

B4 Baking

Cut out Mini Pizza

After 1st Proofing

For Proofing

Ingredients :

Wheat flour - 150 g

All purpose flour - 150 g

Luke warm water - 1 1/8 cups

Honey - 2 tbsp

Sugar - 1 tsp

Olive oil - 2 tbsp

Salt - 1 tsp

Active Dry yeast - 2 tsp

For Topping:

Pizza sauce - 1/2 cup

Onion - 1 (big)

Capsicum - 1 

Olives - 6-8

Boiled Corn kernels - 1 cup

Grated Cheese - 2 cups

Italian seasoning - 1/4 cup

Method:

• In a bowl add sugar, yeast and luke warm water.
• Set this aside for the yeast to be activated.
• In a bowl add flour, salt and mix well.
• Add in olive oil, honey and activated yeast.
• Mix this well, and knead for 8-10 mins.
• Make a soft dough.
• Grease a bowl and place the dough and cling wrap.
• Set this aside for 1 1/2 hrs - 2 hrs for proofing.
• After desired time, knock the dough.
• Make small balls and roll it.
• Use a lid and cut desired shape and thickness you want.
• Place this in a lined and greased baking tray.
• Prick holes all over the rolled out dough.
• Apply pizza sauce, top with cheese.
• Add in your favorite topping and cover with cheese.
• Bake this in a preheated oven at 180°C for 18-20 mins.
• Yields 5 mini Pizzas.

Note:

• I almost tripled the recipe (like wheat flour 450 g, APF 450 g) and made the mini pizza for party.
• It yielded around 25 Mini pizzas.
• After first proofing, I knocked and set the dough aside for 30 mins.
• After the second proofing I stored it in an air tight container and refrigerated.
• The next day I made pizzas.
• You can also pre-bake the pizza base alone.