Red mini pizzas with 7 grains is another recipe I prepared with the flour sent to me by the Abruzzo company Grano più, with their flour I am considering various preparations.
After the 7-grain rolls, there are these red mini pizzas with a unique flavor that I made to have them ready to take to school for my son’s snack, convenient and tasty.
This time I prepared this leavened dough not with the classic brewer’s yeast but with powdered sourdough sent to me by the same company, and I must say that I was very satisfied with the leavening.
If you like alternatives to classic flours, I recommend making these rustic mini pizzas and you’ll see what flavor.
Moreover, you can contact the company for a possible order so they can show you their products and try their proposals.
If you make this or any of my other recipes on my blog, feel free to send me your photos and I’ll post them on my fb page in your name.
Approx. 350 Kcal per stuffed mini pizza
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 20 Minutes
- Portions: 12 mini pizzas
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to Make Red Mini Pizzas with 7 Grains
- 200 ml of water at room temperature
- 70 g of powdered sourdough, or 10 g of fresh brewer's yeast
- 90 g of 7-grain flour
- 510 ml of water at room temperature
- pre-ferment
- 15 g salt
- 20 g extra virgin olive oil
- 950 g of 7-grain flour
- 500 g of diced peeled tomatoes
- to taste salt
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 125 g mozzarella
Preparation of Red Mini Pizzas with 7 Grains
First, in a bowl, put 200 ml of water at room temperature, add the powdered sourdough, and mix well
then add the 90 g of 7-grain flour and mix again very well until you get a nice thick batter.
If using fresh brewer’s yeast instead of powdered, it might be necessary to add a little more flour at the end of the dough.
At this point, cover with plastic wrap and let rise for about 3 hours, alternatively, you can reduce the sourdough and let it rest in the fridge overnight to then make the dough the next morning.
Once risen, take the stand mixer with the paddle attachment (but you can also do it by hand mixing well and then working the dough a bit longer), put 510 ml of water at room temperature, add the pre-ferment and mix well.
Next, add all the flour and let the machine work for a few minutes.
At this point replace the paddle attachment with the dough hook, add the oil, salt and let it work for a few more minutes first at low speed, then slightly increasing.
Once the work is completed, transfer the dough to a large bowl and let it rise.
During the rising, for the first hour and a half and every 30 minutes, take the dough with your hands lifting it by inserting your hands laterally, so as to let the dough surface fall toward the base, repeat this operation 3 times and then complete the rise until doubled.
Once risen, transfer the dough to a floured work surface, recreate a ball and let it rest for 10-15 minutes.
After the time has passed, create 12 balls weighing about 150 g each and let them rest spaced on the work surface for 30-40 minutes.
At this point, flatten each ball from the center outward creating a border, prepare the non-stick trays for baking, place the mini pizzas on them, and let rest about 1 hour.
Meanwhile, prepare the topping by putting the tomato in a bowl, pass it through the tomato press, add oil, salt, and oregano and mix well.
Preheat the oven to the maximum temperature and in the meantime, with a spoon, top the surface with the seasoned tomato, then crumble the mozzarella and bake at 482°F (or higher if the oven allows) and cook for about 10 minutes, depending on the oven.
Once cooking is finished, enjoy hot and bon appétit!
