Mini Tuscan pizzas

January 6, 2009 (Last Updated: January 11, 2019)
Mini Tuscan pizzas recipe

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. 

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Mini Tuscan pizzas

Serves: 4
Cooking Time: 40 mins + extra for rising

Ingredients

  • Pizza dough

  • 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

  • Toppings

  • tomatoes, sliced
  • mozzarella, sliced
  • red onion, sliced
  • aubergine, sliced and grilled
  • baby marrow, sliced and grilled
  • anchovies
  • 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

Instructions

1

Preheat the oven to 180°C and line a baking tray with baking paper.

2

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.

3

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.

4

Add your choice of toppings, season and bake until golden and puffed underneath, about 20 minutes.

5

Remove from the oven, top with rocket or basil and avocado slices (see Cook’s Tip below) and serve immediately.

Notes

To drink: Try L’Ormarins Sangiovese, a well-structured Italian-style wine.

 

 

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January 6, 2009 (Last Updated: January 11, 2019) By
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