Here’s a simple and tasty recipe… Cheese Mini Pizzas. They are as good as the bakery ones and cost much less!

They are medium-sized mini pizzas, but you can make them any size you prefer.

Perfect for a dinner with friends, a mid-morning snack at school, or an appetizer.

They are soft and remain tender even the next day. Alternatively, you can prepare, freeze, and take them out when needed.

I made them with mozzarella and cheese, but you can top them with whatever you prefer.

You need to use good quality flours.

There is no perfect formula!

Some knead by hand, and others with a stand mixer. Some prefer whole grain, and others white: the world of pizza is so varied that there is no right or wrong recipe.

In any case, be careful to add water a little at a time, pay attention to the amount of yeast, add the oil at the right time, and let the dough rise for the perfect result.

Salt slows down fermentation, so be careful; it should be added to the dough after the other ingredients (together with the oil).

The water measurement depends a lot on the flour you use: the more gluten it contains, the more water it will absorb. It should be around 70°F, not too hot (tap or mineral water is fine, whatever works best for you).

For the mini pizzas, we use good and fresh products.

Difficulty: Very easy
Cost: Very cheap
Rest time: 4 Hours
Preparation time: 15 Minutes
Portions: 16 Pieces
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

169.83 Kcal

calories per serving

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Energy 169.83 (Kcal)
Carbohydrates 20.77 (g) of which sugars 2.28 (g)
Proteins 6.41 (g)
Fat 7.27 (g) of which saturated 1.22 (g)of which unsaturated 0.49 (g)
Fibers 0.89 (g)
Sodium 365.35 (mg)

Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Cheese Mini Pizzas

8.8 oz all-purpose flour
5.3 oz Manitoba flour
0.28 oz fresh brewer's yeast (0.14 oz dry)
1 tablespoon sugar (level)
0.28 oz fine salt
0.42 cup milk (room temperature)
0.63 cup water (lukewarm 70°F)
2 tablespoons extra virgin olive oil (tablespoons)
8.8 oz tomato purée
5.3 oz pizza mozzarella (or fiordilatte)
to taste fresh cheeses (gorgonzola and provolone or as you prefer)
extra virgin olive oil
salt

Tools

Pastry Board
Food Scale
Parchment Paper
2 Baking Pans
Measuring Cup
Bowl

Steps for Cheese Mini Pizzas

Pour the flours into a bowl.
Dissolve the brewer’s yeast in lukewarm water and add together with the flour, incorporating the milk, oil, and sugar.
Start kneading, then add the salt.
Once all the ingredients are mixed, work the dough on the pastry board for about ten minutes.
The dough should be smooth and homogeneous.
Form a ball and let it rise covered.
Let it rise for at least 3/4 hours in the oven with the light on.
(It should double).
The more the dough rises, the more digestible it will be, so you can knead it hours before without rushing.
After the time has passed, transfer the dough to the pastry board.
After rising, divide the dough into many balls more or less of the same size.
(Each ball is about 45/50 g).
Place the balls on one or more baking trays lined with parchment paper.
Cover the balls with a cloth for 30 min.
After the time has passed, they will have risen, gently press in the center with your fingertips to slightly flatten the center for filling.
Meanwhile, transfer the tomato purée to a plate and season with a drizzle of extra virgin olive oil and a pinch of salt.
Place a teaspoon of sauce in the center of each mini pizza.
Bake in a preheated static oven at 400°F for 12/15 min.
In the meantime…….
Cut the fiordilatte into cubes. (Regarding the mozzarella, I recommend preparing it in advance and placing it on a plate with absorbent paper to drain excess water).
As cheese, I chose gorgonzola and smoked provolone that I had in the fridge. You can use whatever you prefer.
For the first 7/8 minutes, the tray should touch the bottom of the oven, then after the time has passed, move it to the middle. This way, they cook well underneath and give the necessary push to the leavening, making them nicely golden below but soft inside. Be careful with this step; don’t overdo it, or they will become biscuity.
(Almost at the end of cooking, remove the tray, add the mozzarella and some cheese tufts, and bake for a few more minutes until the mozzarella and cheese melt).
Take the mini pizzas out of the oven and serve them immediately, hot with the melting mozzarella.
Enjoy your meal.

Tips

If you want to prepare the mini pizzas well in advance for a party or special occasion, cook them as per the recipe but halve the time; you should have a baked base but still very pale. You can freeze them and finish cooking them without defrosting them later; this way, they will seem freshly made.

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