CRUNCHY ROMAN MINI PIZZAS, easy to make, perfect for a tasty dinner or an aperitif made with leavened dough, crunchy and fragrant red mini pizzas like from the bakery.
I had some pizza dough left over and, instead of throwing it away or making the usual tray, I prepared the crunchy Roman mini pizzas, those low, thin, and super crunchy ones you find in Roman bakeries, good times when I lived there.
Result? Homemade red mini pizzas, light, fragrant, and one leads to another.
This is the classic Roman mini pizzas buffet recipe, perfect for an aperitif with friends, a birthday party, or a quick dinner when you don’t feel like cooking but want something good.
They are made with leavened pizza dough, few ingredients, and a clever cooking method that makes them crunchy outside and just right soft inside.
Another plus: they are a vegetarian recipe, inspired by Mediterranean cuisine, simple and stress-free.
The red Roman mini pizzas are also ideal to prepare in advance, keep well, and become crispy again with a quick oven reheat. Perfect for buffets, aperitifs, savory snacks, and brunch.
Join me in the kitchen today for crunchy Roman mini pizzas.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 7
- Cooking methods: Oven, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups flour (the type you usually use, strong flour)
- 2/3 cup water
- 1 tbsp extra virgin olive oil
- 1 tsp salt
- 0.11 oz fresh yeast
- tomato sauce
- extra virgin olive oil
- dried oregano
Steps
Dissolve the yeast in lukewarm water.
In a bowl, pour the flour, add water gradually and start mixing.
Add the oil and finally the salt. Knead until you get a smooth and soft dough, cover and let rise for 2-3 hours (it should double in size).
Divide the dough into balls of 3.5 oz or 1.75 oz, roll them well and let them rest covered with a cloth for an hour.
After rising, flatten them on a floured surface, they should be quite thin, season with tomato, salt, and oil.
Preheat the oven, fan-assisted, to 400-425°F and bake for 12-15 minutes, keep an eye on the oven.
Bon appétit
If you like the recipe click the stars at the bottom of the article. THANK YOU!
CRUNCHY ROMAN MINI PIZZAS
Useful tips for perfect Roman mini pizzas
• Roll out the dough very thin, this is the secret of the true crunchy Roman mini pizza
• Use thick tomato sauce, just a few spoonfuls, avoid the “soggy pizza” effect
• Bake at high temperature, preheated oven
• Preferably a well-oiled baking tray or lightly oiled parchment paper
• Add oregano only after baking for a top fragrance
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FAQ CRUNCHY ROMAN MINI PIZZAS
How to make Roman mini pizzas crispier?
Roll the dough thin and bake at a very high temperature, at least 430-445°F.
Can I use leftover pizza dough?
Yes, this is the perfect recipe to recycle already leavened pizza dough.
Can they be prepared in advance?
Yes, they keep for 1-2 days and become crispy again with 5 minutes in the oven.
Can I make them without yeast?
Better not: for true crunchy Roman mini pizzas, leavened dough is needed.
Are they suitable for children?
Absolutely yes! They are simple red mini pizzas, without strong ingredients.
