The Sicilian snack-style mini pizzas are soft and delicious mini pizzas made with a semi-sweet dough and topped with tomato, mozzarella, and black olives.
They are found in all bars and many bakeries and are great as snacks.
They are a staple at children’s parties and more, often prepared in smaller formats to be served as appetizers.
They are so pleasing to the palate that they truly meet everyone’s taste; as a child, I don’t know how many times I took one to school for a snack.
Indeed, as a little girl, I ate little and not everything, so my poor mom always had to come up with something to spark my interest in food.
Well, these mini pizzas always succeeded, and even today, now that I’m no longer a child, I can never say no to a good Sicilian mini pizza.
Light and delicious, they are always fragrant with dried oregano, sometimes enriched with a sprinkle of black pepper, and always enhanced with a drizzle of olive oil on top.
Making them at home is simple and is also a fun way to spend an afternoon with the kids, preparing a dinner that will excite the whole family with the help of the little ones.
If you like my recipes, you can follow me on my FACEBOOK page and on INSTAGRAM
Thank you ❤️😘❤️
- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 3 Hours
- Preparation time: 25 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 371.65 (Kcal)
- Carbohydrates 42.92 (g) of which sugars 5.81 (g)
- Proteins 12.80 (g)
- Fat 17.41 (g) of which saturated 7.43 (g)of which unsaturated 3.61 (g)
- Fibers 1.65 (g)
- Sodium 638.85 (mg)
Indicative values for a portion of 90 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
- 2 cups all-purpose flour
- 2 cups Manitoba flour
- 3 tbsp sugar
- 1/2 cup water
- 1/2 cup milk
- 3 1/2 tbsp butter
- 2 1/4 tsp dry yeast
- 2 tsp table salt
- 1 1/4 cups tomato puree (or chopped tomatoes)
- 9 oz mozzarella (for pizza)
- 10 black olives (in oil)
- to taste oregano
- to taste extra virgin olive oil
- to taste sugar
- to taste salt
Tools
- Baking trays oven tray
- 1 Pastry cutter circular 5 inches diameter
Steps
To prepare the Sicilian snack-style mini pizzas, in a bowl combine 2 cups of all-purpose flour and 2 cups of Manitoba flour, add sugar, dry yeast, softened butter cut into pieces and work by gradually pouring in warmed water and milk.
Knead for about 5 minutes and then also add the salt.
Continue working until the dough appears smooth and for a total of at least 10 / 15 minutes.
Then lightly flour the top and bottom of the dough ball and cover with a damp cloth, let it rise until doubled in a turned-off oven that has been preheated, or with the light on.
It will take approximately a couple of hours.
If rising outside the oven, place the bowl away from drafts.
Rising times, however, could be longer.
In the meantime, prepare the topping by combining in a bowl: chopped tomatoes (or tomato puree), salt, sugar to correct the acidity if needed, oregano, olive oil, and optionally freshly ground black pepper, stir.
After the indicated time, take the dough and spread it by hand simply by stretching it with your fingertips and without pressing down too much.
Make circles with a diameter of 5 inches and weighing 3.2 oz each for medium/large mini pizzas.
Use a pastry cutter or if you don’t have one of the indicated size, you can mark the circle with a small bowl and cut around it with a knife.
You will get about ten.
Shape a raised edge on each mini pizza to run all around the rim.
Place them on a baking tray covered with parchment paper or, if preferred, well greased.
Spread the previously prepared tomato topping on them and let them rise for another hour in the same methods indicated above.
When they look soft and puffed, bake the mini pizzas at 392°F in a preheated static oven, on the middle/lower level of the oven.
Meanwhile, cut the pizza mozzarella into cubes, or let the classic one drain after cutting it into pieces.
Pit the black olives, obtaining wide slices.
After about 7/8 minutes, when the mini pizzas are golden underneath and have turned golden at the edges, remove the tray from the oven.
Add the mozzarella on top, one olive for each, a drizzle of olive oil, and more oregano.
Place the tray back in the oven, on a middle/high level, turning on the oven only above at the same temperature.
Continue baking for another 3 or 4 minutes until the mini pizzas are uniformly golden and the cheese is well melted.
The Sicilian snack-style mini pizzas are now ready.
Be sure to enjoy them hot!
Storage
In the fridge, closed in an airtight container or covered with cling film, they keep well for a couple of days. Reheat them before serving to renew their fragrance.
In the fridge, closed in an airtight container or covered with cling film, they keep well for a couple of days. Reheat them before serving to renew their fragrance.
Here is a selection of great products useful in the kitchen. Many of these have been bought and tested by myself. The list will be constantly updated.
To view the recommended products click here.
To view the recommended products click here.
