Soft White Mini Pizzas is the recipe I chose a few years ago to celebrate 9 years of blogging. They are super soft and fluffy leavened mini pizzas, perfect for serving at an aperitif, buffet, or for a snack for both adults and children. Easy to make, once cooked and cooled, you can also freeze them!
- Difficulty: Easy
- Cost: Very economical
- Rest time: 6 Hours
- Preparation time: 15 Minutes
- Portions: 10 mini pizzas
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 228.44 (Kcal)
- Carbohydrates 30.66 (g) of which sugars 0.82 (g)
- Proteins 5.17 (g)
- Fat 9.93 (g) of which saturated 3.61 (g)of which unsaturated 5.08 (g)
- Fibers 1.04 (g)
- Sodium 544.82 (mg)
Indicative values for a portion of 59 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 making soft white mini pizzas
- 2 3/4 cups all-purpose flour
- 3/4 cup Manitoba flour
- 7/8 cup water
- 6 1/3 tbsp lard
- 3/4 tsp fresh yeast
- 1/4 tsp sugar
- 3/4 tsp fine salt
- 1 3/4 tsp coarse salt
- 1 tbsp extra virgin olive oil
- 1 tsp rosemary
Tools
- 1 Bowl
- 1 Spoon
- Cling Film
- Baking Paper
- Food Scale
- Worktop
- Rolling Pin
Preparation
In the bowl, pour the water, sugar, and yeast and mix.
Add the flour and lard and start kneading with the spoon.
When the dough starts to become more compact, pour it onto the worktop and work it for 15 minutes (if needed, use a dough scraper and some flour) until you get a compact but not perfectly smooth dough.
Place the dough in a bowl covered with cling film and let it rise until doubled (about 3 hours).
Now roll out the dough to a thickness of about 1/5 inch and cut out the mini pizzas (I used a 4 3/4 inch diameter cutter), knead the scraps and roll out until the dough is finished.
Place the soft white mini pizzas to rise on a baking sheet lined with baking paper for about 3 hours (or until doubled).
When the mini pizzas are well risen, remove them from the oven for a moment, heat the oven to 428°F, in the meantime season the mini pizzas with coarse salt and rosemary (you can also do just salt) and drizzle some oil on top.
Once the oven is hot, bake and cook for 18 minutes, then take them out and enjoy! They are great both hot and cold!
You can enjoy the soft white mini pizzas on their own or filled. For filling, I recommend cold cuts, cheeses, vegetables, and various sauces, you’ll taste how delicious! They are perfect for social appetizers!
To keep them soft, store them in a paper bag or airtight container. Due to the presence of lard, they stay fresh as if just made for a few days!
