• 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

    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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