COOKBOOK: Party & Snacks Perfection - The Hinkler Kitchen
Mini pizzas are the best! A great control of portion intake I say. Fun to make and quick to make them disappear.
I think kids might need a helping hand with making the dough but the rest they will be able to help with.
Ive always said that there is nothing like homemade and even though these were the mini size, they were delicious!
Eat it or Starve!?? You’ll starve if you only have one!
1 teaspoon dry yeast
1 teaspoon of sugar
2/3 cup (170ml) warm water
250g plain flour
1/2 teaspoon of salt
4 tablespoons of olive oil
185g tomato paste
Dried oregano herbs
315g cherry tomatoes, sliced
125g pepperoni, sliced thinly
20-25 pitted olived, chopped
1/2 leek, sliced and fried lightly
250g mozzarella cheese, grated
TO MAKE THE DOUGH
In a small bowl place yeast, sugar and water and mix to dissolve. Set aside in a warm place for 5 minutes until the mixture is foamy.
Place flour and salt in a food processor and pulse until combined. With machine running, slowly pour in yeast mixture and oil and process to make a rough dough. Turn dough onto lightly floured surface and knead for 5 minutes or until soft and shiny. Add more flour if necessary.
Place dough in a lightly oiled bowl and cover with plastic, place in a warm area. Leave 1-11/2 hours or until doubled in size.
Remove from bowl. Knock down and read again.
Preheat oven to 190C. Grease tray . Divide dough into small balls, press onto greased tray. Spread with tomato paste, sprinkle with all toppings. Sprinkle with cheese. Bake for 10mins at 190C until pizzas are crispy and brown.