The yeast-free red mini pizzas are the recipe of the moment: simple, crunchy, and ready in just 30 minutes. They resemble classic Roman mini pizzas with their flat and golden form, but they are made without rising and with few ingredients.
The dough is really easy: flour, water, and salt, no scale and no stand mixer needed. Just knead by hand for five minutes until you obtain a soft but non-sticky consistency. Rolled out thinly on semolina or cornmeal flour, they become irresistibly crunchy and light.
Perfect for a quick aperitif, for unexpected guests or to enjoy in front of the TV, these mini pizzas are a smart and genuine savory snack, ready in no time and always a big hit.
Before getting to the recipe, here are some other savory ideas:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 12 mini pizzas
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 169.59 (Kcal)
- Carbohydrates 35.98 (g) of which sugars 0.72 (g)
- Proteins 5.52 (g)
- Fat 1.24 (g) of which saturated 0.14 (g)of which unsaturated 0.10 (g)
- Fibers 1.81 (g)
- Sodium 200.64 (mg)
Indicative values for a portion of 2 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
The quantities I indicate are approximate, but you can easily do without a scale.
- 4 cups all-purpose flour
- 1 cup water
- salt
- semolina flour (for dusting)
- 2 cups tomato passata
- pepper
- oregano
- 1 drizzle extra virgin olive oil
Tools
- 1 Bowl
- 1 Rolling Pin
Preparation
In a bowl, pour the flour, add the water and a pinch of salt, then start mixing until you obtain a soft but non-sticky dough. My advice is to first knead in the bowl until the ingredients start to come together, then transfer everything to a lightly floured work surface. At this point, knead the dough with your hands for a few minutes until it becomes smooth, elastic and forms a homogeneous loaf.
Divide the loaf into many pieces, depending on the number of mini pizzas you want to make, and round each portion into small balls. Let them rest for a few minutes, just the time to prepare the baking sheets.
Line the baking sheet with parchment paper, lightly brush the base with a drizzle of oil, and have a couple of sheets ready because with these quantities you’ll definitely need more than one.
Dust the work surface with some cornmeal (or semolina flour) and roll out the dough balls very thinly to obtain thin discs. This step is important to make the mini pizzas flat and crunchy.
As you roll them out, place them on the prepared baking sheet. Meanwhile, preheat the oven to the highest temperature, so it will be well hot when baking.
Prepare the topping by mixing the tomato passata with a pinch of salt, pepper, oregano and a drizzle of oil. Spread some tomato over each mini pizza, covering the entire surface well: no need to overdo it, just a thin layer that covers evenly.
Bake the mini pizzas in the already hot oven at the highest temperature your oven can reach. After the first 5 minutes in the middle, move the trays to the lowest part of the oven and bake for another 5 minutes, until the mini pizzas are golden and crunchy, ready to be enjoyed.
NOTES
These yeast-free red mini pizzas are prepared in minutes and are perfect for a quick aperitif or an unexpected savory snack.
The dough is very versatile: you can use cornmeal or semolina to get more crunchiness.
No scale or stand mixer needed: just knead by hand and they will be perfect anyway.
We can keep the already cooked mini pizzas in a closed container for one or two days, but they are really best right out of the oven.
If you liked the recipe or have questions, do not hesitate to comment here or on social media Facebook, Pinterest, Instagram and Twitter
FAQ (Questions and Answers)
Can I make the yeast-free red mini pizzas in advance?
Yes, the dough can be prepared a few hours before and stored covered in the refrigerator; it’s better to roll and bake it shortly before serving.
Can I substitute cornmeal with another flour?
Certainly! Semolina flour or all-purpose flour work well, but cornmeal makes the mini pizzas crunchier.
