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  1. Mini pizzas
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Mini pizzas
Yeast-based

Mini pizzas

Recipe by Foodiecooklab

Difficulty
Medium
Preparation
20 min
Cooking
20 min
Origin
Italy
Allergens and ingredient analysis

Description

Soft-centered mini pizzas with a crispy crust, filled with tomato passata and mozzarella. Quick dough mixed in a bowl, with about 4 hours of rising time. Recipe for 7 mini pizzas.

Ingredients

Servings
  • Type 0 flour400 g
  • Dried brewer’s yeast7 g
  • Lukewarm water320 ml
  • Sugar2 Teaspoons
  • Extra-virgin olive oil20 ml
  • Salt10 g
  • Oreganoto taste
  • Basilto taste
  • Tomato passata300 g
  • Mozzarella200 g
  • Semolina flour (optional, for sprinkling)to taste

Nutritional values

275 kcal per serving · 132 g

Nutritional values

275 kcal per serving · 132 g

Portion: the weight of the ingredients divided by 7 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.

Allergens and analysis

Gluten and Milk and dairy products

Allergens and analysis

Gluten and Milk and dairy products

Preparation

  1. 1

    Step 1 of 7: Pour the flour, yeast, and sugar into a bowl; mix and gradually add the lukewarm water and salt.

  2. 2

    Step 2 of 7: Continue mixing and add the extra-virgin olive oil.

  3. 3

    Step 3 of 7: Perform a few quick folds, cover with plastic wrap and a cloth, and let rise for about 4 hours.

  4. 4

    Step 4 of 7: The dough will be sticky: this is normal.

  5. 5

    Step 5 of 7: Once the time has elapsed, grease your hands with a little oil, take portions of dough (about 90 g each), and stretch them with your fingertips directly onto a baking tray lined with parchment paper; sprinkle with semolina flour if desired.

  6. 6

    Step 6 of 7: Let the mini pizzas rest for 10 minutes, then top with tomato passata seasoned with oil, oregano, and salt; bake in a preheated convection oven at 200°C for 10–15 minutes.

  7. 7

    Step 7 of 7: Remove the mini pizzas from the oven, drizzle with a little oil, and add the diced mozzarella; return to the oven for another 5 minutes, until the mozzarella has melted.

  • Not suitable for vegans
  • To be checked for vegetarians
  • To be checked for pescatarians
  • Contains gluten
  • Contains lactose
  • Contains nickel
Calculated by Tuduu

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In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk and dairy products

Allergens EU Regulation 1169/2011

  1. 1GlutenDetected
  2. 2CrustaceansNot detected
  3. 3EggsNot detected
  4. 4FishNot detected
  5. 5PeanutsNot detected
  6. 6SoyNot detected
  7. 7Milk and dairy productsDetected
  8. 8Tree nutsNot detected
  9. 9CeleryNot detected
  10. 10MustardNot detected
  11. 11SesameNot detected
  12. 12SulphitesNot detected
  13. 13LupinNot detected
  14. 14MolluscsNot detected

In gray: not detectedDetected

Other sensitivities

Not detected
Legumes · Flavors · Coffee · Einkorn wheat
Detected
Milk · Nightshades · Tomato
Average valuesPer serving132 g · 1 of 7Per 100 g
Energy1,150 kJ275 kcal868 kJ208 kcal
Fat6.24 g4.71 g
of which saturated fatty acids3.32 g2.51 g
Carbohydrates43.78 g33.06 g
of which sugars4.24 g3.2 g
Fibre2.16 g1.63 g
Protein12.55 g9.48 g
Salt0.79 g0.6 g
  • Protein9.48 g · 18%
  • Carbohydrates33.06 g · 62%
  • Fat4.71 g · 20%
Calculated by Tuduu

Tips and storage

Suggestions
  • Bowl
  • Plastic wrap
  • Kitchen cloth
  • Baking tray
  • Parchment paper
More information
Original recipe published on Instagram by @midivertoacucinare. Approximate times: rising ~4 hours; total baking time ~15–20 minutes. Variations: fillings of your choice.

Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.

Calculated by Tuduu

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