Mix and match the toppings to create your favourite combinations.
Cook’s tip: Add the herbs and avocado only once the pizzas have been removed from the oven, otherwise it will burn.
Mini Tuscan pizzas
- 10g instant yeast
- 300g cake flour
- 15ml (1 tbsp) castor sugar
- 5ml (1 tsp) salt
- 15ml (1 tbsp) olive oil
- 250ml (1 cup) warm water
- tomatoes, sliced
- mozzarella, sliced
- red onion, sliced
- aubergine, sliced and grilled
- baby marrow, sliced and grilled
- olives, pitted
- sun-dried tomatoes
- Parmesan, grated
- fresh or dried oregano
- salt and freshly ground black pepper, to taste
- fresh rocket or basil, to garnish
- avocado slices, to serve
Preheat the oven to 180°C and line a baking tray with baking paper.
For the dough, combine the yeast, flour, sugar and salt in a large bowl, then add the olive oil and water. Knead with your hands until the dough is soft, pliable and very smooth. Place it in a lightly oiled bowl and cover with plastic wrap. Leave to rise until the dough is puffy, about 1 hour.
Punch the dough down and divide it into 3 or 4 smaller balls. Roll them out into small rounds on a lightly floured work surface, pressing down until they are quite flat. Place them on the baking tray.
Add your choice of toppings, season and bake until golden and puffed underneath, about 20 minutes.
Remove from the oven, top with rocket or basil and avocado slices (see Cook’s Tip below) and serve immediately.
To drink: Try L’Ormarins Sangiovese, a well-structured Italian-style wine.