Mini pizzas made with yogurt dough and baker’s yeast. Want to make Sicilian-style mini pizzas as soft as those from the bakery but without lard? Try these soft, fragrant mini pizzas with yogurt dough and you’ll see that their texture and aroma will surprise you! These yogurt mini pizzas are perfect for a snack, lunch, dinner and ideal for aperitifs and buffets. The dough can be made by hand, but it’s a bit easier with a stand mixer and the result is guaranteed in any case, because with this recipe you’ll obtain very soft mini pizzas without lard, good even the next day! Want to discover how I prepared these super soft yogurt mini pizzas? Let’s go to the kitchen and get started — you’ll see they disappear in no time, just like at my house! Before we roll up our sleeves, remember that if you want to stay updated on all my other kitchen ideas, you can follow my Facebook page (here) and my Instagram profile (here).

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Difficulty: Very easy
Cost: Economical
Rest time: 3 Hours
Preparation time: 30 Minutes
Portions: 10
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients to make the yogurt mini pizzas

4 1/3 cups type 0 flour (all-purpose) (about 550 g)
1 1/8 cups milk (about 270 ml)
2/3 cup Greek yogurt (plain (about 150 g))
3 1/2 tbsp extra virgin olive oil (about 50 g)
2 tbsp + 1 tsp sugar (about 30 g)
2 tsp salt (about 12 g)
tsp active dry yeast (about 3.5 g (or 12 g fresh yeast))
1 lb 2 oz mozzarella (about 500 g)
2 1/2 cups tomato passata (about 600 g)
to taste extra virgin olive oil
to taste salt
to taste basil
to taste pitted black olives
to taste oregano
to taste basil

Tools

Bowl
Baking sheet

How to make the yogurt mini pizzas

Put the flour, some of the warm milk, the yeast and the sugar into a bowl and mix to dissolve well. Add the yogurt,
combine, and finally add the rest of the milk, the oil and the salt. Start working the dough in the bowl; it will soon become sticky. Let it rest covered with a cloth for 15 minutes,
then turn it out onto the work surface and, preferably without adding flour, knead vigorously for at least 10–15 minutes or until the dough gains structure. Use a bench scraper to help detach the dough from the surface, shape it into a ball and place it in a warm spot until it doubles — this may take 2–3 hours.
Once it has doubled (never before), portion the dough and divide it into balls of about 3.5 oz (100 g) for larger mini pizzas or about 1 3/4 oz (50 g) for very small mini pizzas.
Form the dough balls, cover them with a cloth and let them rise again until doubled (this could take about 1 hour) while you prepare the topping. Mix the passata with salt, oil and oregano — it doesn’t need cooking, but you can cook it if you prefer.
To get soft mini pizzas, it’s important that the dough is well risen. Once doubled, shape the pizzas by pressing each ball from the center outwards, leaving the edges slightly thicker.
Place a generous tablespoon of tomato in the center of each pizza, sprinkle with a little oregano and bake at 392°F for about six minutes.
When the pizzas are almost cooked, take them out, place a slice of mozzarella and some pitted olives on top, then return to the oven and bake until the cheese has melted and the pizzas have taken on a nice golden color. Remove from the oven and serve hot, garnished with basil.
All that’s left is to enjoy these wonderful mini pizzas! Store any leftovers at room temperature for up to 24 hours and reheat before eating.