How many of us enjoy snacking with aperitifs, having happy hour with friends seated quietly at the bar or on our home’s porch in relaxation, especially now that the good weather is arriving. Perhaps by the sea with the sea breeze caressing our face.
These flatbreads and mini pizzas are ideal, tasty, tempting, and appetizing. Easy to prepare and accessible to everyone. You can really get creative with the fillings, and they also make great appetizers or birthday party treats.
Very tempting thanks to the artichoke hearts in oil, which are a gem, as they are the tenderest part of the vegetable; the slightly spicy tuna-stuffed chili peppers that perfectly complement the flavor of the tuna, anchovies, and capers, and the delicious pitted Taggiasca olives. All genuine and artisanal ingredients that you can find on the La dispensa della casalinga site, along with many others, like the type 1 flour I used, stone-ground, preserving nutritional values because it is less refined, made in Italy, and indeed produced artisanally in Lombardy.
I really enjoy kneading, so I also recommend
Sardenaira and Focaccia di Recco
Let’s see the procedure now.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 6 Hours
- Preparation time: 30 Minutes
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the flatbreads and mini pizzas
- 2 1/2 cups type 1 flour
- 3/4 cup water
- 1/2 packet dry yeast
- 4 tablespoons extra virgin olive oil
- 1/2 teaspoon sugar
- to taste salt
- to taste tomato sauce
- to taste oregano
- to taste salt
- to taste artichoke hearts in oil
- to taste tuna-stuffed chili peppers
- to taste pitted Taggiasca olives
Tools
- 1 Bowl
- 1 Kneading board
- 1 Baking sheet
- Parchment paper
- 1 Glass
- 1 Teaspoon
- 1 Wooden spoon
Steps for preparing the flatbreads and mini pizzas
To prepare the flatbreads and mini pizzas, let’s start by taking a bowl and a glass. Then, in the glass, pour the lukewarm water first, then the yeast, and finally the sugar, and stir well with a teaspoon to dissolve.
Meanwhile, in the bowl, add the flour, then the water with the dissolved yeast, then the extra virgin olive oil, and finally the salt. At this point, mix with a wooden spoon and then transfer the dough to a kneading board. Knead vigorously with your hands until you get a compact dough, as shown in the photo.
Then, place it back in our bowl, cover it with a dishcloth, and let it rise for 4-6 hours.
After the rising time, create balls of about 35 grams each and place them on a baking sheet previously lined with parchment paper. Then use two fingers to flatten them in the center, so the edge is higher, and let them rise again for another 2 hours.
At the end of the rising process, this is the result we will achieve.
At this point, we can fill them.
So some will be filled with previously salted tomato sauce, then oiled and sprinkled with oregano, and finally adorned with a Taggiasca olive.
Meanwhile, others with extra virgin olive oil and some with tuna-stuffed chili peppers. They are then ready to be baked at 200 degrees Celsius (about 390 degrees Fahrenheit) for about 10-15 minutes. Please always check the cooking to ensure they are golden brown and ready.
Note that the artichoke hearts in oil should be added at the end as they should not be cooked.
Let’s finish by letting them cool slightly and then serving! Enjoy your meal
Storage and Notes
To prepare this recipe, I used genuine and artisanal products from Dispensa della Casalinga. In their shop, you will find many quality and healthy products and with my DISCOUNT CODE BARBARA10 you get a 10% discount on EVERYTHING
The flatbreads and mini pizzas should always be served hot; even the next day, it’s always better to reheat them. Mainly to maintain crunchiness.
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