The Mediterranean mini pizzas made with simple and tasty ingredients are ideal for buffets and appetizers, also perfect for those parties or gatherings where “everyone brings something.” They are quick to make. Sure, they’re quick, but we’re still talking about pizza. Making mini pizzas isn’t the same as rolling out dough on a baking sheet. Quick in the sense that the dough is very simple and foolproof. You can top the Mediterranean mini pizzas as you like or prefer, but for me simplicity always pays off: tomato, mozzarella, some Taggiasca olives, and a hint of sage because it fits well.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours 30 Minutes
- Preparation time: 20 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups all-purpose flour
- 1 cup water
- 1 tsp salt
- 2 tsp fresh yeast
- 2 tsp granulated sugar
- 1/3 cup extra virgin olive oil
- 5 oz shredded mozzarella
- 10 oz tomato pulp
- 60 pitted Taggiasca olives
- to taste fresh sage
- 2 tbsp extra virgin olive oil
- to taste salt
Tools
- 1 Stand Mixer Kitchen Aid Artisan
- 1 Bowl
- 1 Baking Mat reusable baking paper
Steps
Pour the water into the bowl of the stand mixer and dissolve the fresh yeast in it. Add the flour and mix at medium speed until you get an elastic and well-bonded dough. Add the salt and sugar while continuing to knead, and finally, gradually add the oil. Transfer the dough ball into a bowl, cover it, and let it rise at room temperature for three hours.
After the resting time, weigh the dough and divide it into balls of 1 to 1.5 ounces, gently roll them out with a rolling pin, place them on a baking sheet lined with parchment paper or the reusable baking mat, and let them rise covered with a cloth for thirty minutes. Meanwhile, in a small bowl, season the tomato pulp with salt and oil. After the resting time, preheat the oven to 365°F, spread the tomato pulp on the mini pizzas, and bake for 10 minutes. Add the olives, shredded mozzarella, and sage, and continue baking for another 2 to 5 minutes until the mozzarella melts well. Remove from the oven and serve hot.
Notes
In my opinion, the mini pizzas are also good warm or cold, but they are better hot. If you prepare them in advance for a buffet, you can reheat them (my steam oven has this function) or warm them in the oven before serving, and they will taste like freshly made.
Recipe source: Easy with Taste, June 2024.
