Here’s a simple and tasty recipe … Mini pizzas with cherry tomatoes and mozzarella. They are as good as the ones from the bakery and cost much less!
These are medium-sized mini pizzas, but you can make them any size you prefer.
Perfect for a dinner with friends, a mid-morning school snack, or an aperitif.
They are soft and stay fresh even the next day; alternatively, you can prepare, freeze, and take them out when needed.
I’ve made them with cherry tomatoes and oregano, but you can top them with whatever you like.
Use good-quality flours.
There is no perfect formula!
Some people knead by hand, some with a stand mixer, some prefer whole wheat, and some prefer white: the world of pizza, to be honest, is so varied that there’s no right or wrong recipe.
In any case, be careful to add the water a little at a time, pay attention to the amount of yeast, add the oil at the right time, and leave the dough to rise for the right amount of time to get the perfect result.
Salt slows down the rising process, so be careful to add it to the dough after the other ingredients (along with the oil).
The amount of water depends a lot on the flour you use: the more gluten it contains, the more water it will absorb. It’s important that the water is around 70°F, not too hot (tap or mineral water, whichever you prefer).
For the mini pizzas, use good and fresh products.
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: 16
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 185.51 (Kcal)
- Carbohydrates 23.48 (g) of which sugars 3.07 (g)
- Proteins 6.85 (g)
- Fat 7.69 (g) of which saturated 0.64 (g)of which unsaturated 0.15 (g)
- Fibers 1.19 (g)
- Sodium 400.03 (mg)
Indicative values for a portion of 55 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 Mini Pizzas with Cherry Tomatoes and Mozzarella
- 250 g all-purpose flour
- 150 g Manitoba flour
- 8 g fresh brewer's yeast (4 dry)
- 1 tablespoon sugar (level)
- 8 g salt
- 100 ml milk (room temperature)
- 150 ml water (warm, 70 degrees)
- 2 tablespoons extra virgin olive oil
- 250 g tomato passata
- to taste cherry tomatoes
- 200 g pizza mozzarella (or fiordilatte)
- to taste oregano
- to taste extra virgin olive oil
- salt
Tools
- Work surface
- Food scales
- Baking paper
- 2 Baking trays
- Measuring jug
- Bowl
Steps for Mini Pizzas with Cherry Tomatoes and Mozzarella
Pour the flours into a bowl.
Dissolve the brewer’s yeast in warm water and add it to the flour, incorporating the milk, oil, and sugar.
Start kneading, finally add the salt.
Once the ingredients are all combined, work the dough on the work surface 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 turned-off oven with the light on.
(It should double in size).
The longer the dough rises, the more digestible it will be, so you can knead it hours before without haste.
After the time is up, transfer the dough to the work surface.
After rising, divide the dough into small balls more or less of the same size.
(Each ball weighs 45/50 grams).
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; lightly press in the center with your fingertips to flatten them slightly for topping.
In the meantime, in a dish, transfer the tomato passata, which will be seasoned with a drizzle of extra virgin olive oil and a pinch of salt.
In the center of each mini pizza, place spoonfuls of sauce and some slices of cherry tomatoes cut beforehand.
Cut the fiordilatte into cubes. (As for the mozzarella, I recommend preparing it in advance and placing it on a plate with absorbent paper to remove excess water).
Bake in a preheated static oven at 390°F for 12/15 min.
For the first 7/8 minutes, the tray should touch the bottom of the oven, then, once the time has passed, move it to the middle. This way, they cook well underneath and get the necessary lift for rising, ensuring they are golden underneath but soft inside. Pay attention to this step, don’t overdo it to prevent them from becoming crispy.
(Almost at the end of cooking, take out the tray, add the mozzarella, and a light sprinkle of oregano, then cook for another few minutes, just until the mozzarella melts).
Remove the mini pizzas from the oven and serve immediately, piping hot with melting mozzarella.
The mini pizzas are ready
Enjoy your meal
Advice
If you want to prepare the mini pizzas well in advance for a party or special occasion, bake them as per the recipe but halve the times. You should have a cooked base that is still very light; you can freeze them and finish cooking without defrosting them later. This way, they will seem freshly made.
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