• Partnered with
  • Makes 12 Items
  • 108 mins prep
  • 12 mins cook

Mini pizzetta

All you knead! You can cater for every occasion with the perfectly versatile pizza.

Ingredients

Mini pizzetta

  • 1/2 batch pizza dough (see below)
  • 1 cup tomato pizza sauce
  • 1 1/2 cups grated pizza cheese
  • 3 kransky or chorizo sausages, sliced
  • fresh herbs (rosemary, thyme, basil)
  • rocket leaves, feta, olive oil, to serve

Classic pizza dough

  • 1 sachet (8g) instant dry yeast
  • 2 tsp brown sugar
  • 1/2 tsp sea salt
  • 350 ml lukewarm water
  • 500 g plain flour, plus extra for dusting

Steps

Mini pizzetta

  1. Preheat the oven to 190°C. Divide the dough into about 12 balls, then roll out each to about 10cm. Place the dough rounds on large lined baking trays, leaving room for them to expand.
  2. Coat each round with sauce and top with grated cheese and a few slices of sausage. Sprinkle with herbs and bake for 10-12 minutes until golden and bubbling.
  3. Transfer onto a serving plate or board, and top with rocket leaves, crumble over feta and drizzle with olive oil.

Classic pizza dough

  1. In a glass or stainless steel bowl, combine the yeast, sugar and salt and mix well, then add the water and set aside for 10 minutes until the mixture is frothy and bubbling.
  2. Place flour in a large bowl and make a well in the centre, add a quarter of the yeast liquid at a time, mixing with your fingers until the mixture is sticky and clumps together. Transfer to a lightly-floured surface and knead the dough with your hands for 5-8 minutes or until the dough is smooth and pliable (you may need to add a little extra flour or water).
  3. Place the dough back into a clean, lightly oiled bowl. Cover with a damp tea towel and set aside in a warm place for 1 hour or until doubled in size. Remove the tea towel and knock back or punch the dough a few times to release the air, then let rise again for 30 minutes before using.

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