Mini pizzas

0 Posted by - March 24, 2010 - Culinary Art

This article should be posted on last Saturday but I only managed to do this today, better late than never.

Like on every school term, each Friday each kids in turn must bring some food for all other students in the same class for eat during break time. Some parents just bring in some readymade food bought from bakery or other places. But of course for me this was a great time to do some food experiments :D

I’ve made pizza before but only once during my cooking class about three months ago and would like to do it again. I’m no pizza expert but I will try to share my recipe I’ve got from school and various sources and compile them into single recipe.

Mini pizza

For this occasion, I used my tartlets baking tin to place the roll out pizza dough since I don’t have any pizza baking pan. The result was okay since lined up small pizza (or pie etc.) always looks cute. The next time I’ve got the chance I will make those pizzas again with different and more interesting shapes.

Pizza dough recipe (for 1 medium size pizza)

Proofing mixture

  • 70 ml warm water
  • 2 tsp active dry yeast
  • 1 tsp sugar

Dough

  • 250 g flour
  • 1 tsp salt
  • 125 ml water
  • 1 tbsp olive oil
  • 2 tsp semolina flour (for baking)

Sauce

  • 200 g tomato concasse (peeled, seeded, and chopped)
  • 1 tbsp tomato paste
  • ½ onion, chopped
  • 2 cloves of garlic, mashed and chopped
  • 2 tbsp olive oil
  • 5 leaves of fresh basil, sliced or 1 tbsp of dry basil, crushed
  • 1 tsp oregano, crushed
  • 1 tbsp sugar (if needed)
  • salt and pepper

Cooking instruction

  1. Mix all the proofing ingredients in a small bowl until the yeast dissolved, put it to rest about 10 minutes
  2. For the dough, sieve the flour and put it in a large bowl.
  3. Make a well in the center of flour mixture then add the proofing mixture with the rest of prepared water for the dough. Add salt and olive oil.
  4. Mix with hands to form a dough.
  5. Dust the work surface with some flour and place the dough on the work surface.
  6. Knead the dough, add a little flour and knead again until the dough no longer sticking to your hands.
  7. Sprinkle olive oil on a big bowl.
  8. Put the dough in the bowl and cover the dough with a kitchen cloth, set aside for about 2 hours or until the dough doubles in volume.
  9. While waiting the dough rested, heat olive oil in a sauce pan.
  10. Add onion and garlic and sauté until aromatic then add tomato concasse, mix well.
  11. Add tomato paste, mix well.
  12. Add basil, oregano, salt, and pepper.
  13. Taste the sauce, add sugar if needed.
  14. We can prepare the pizza topping/garnish while waiting the dough. For this occasion, I prepared sliced sausages, ham, mushroom, and olives. As for the cheese, the best is using grated parmesan and mozzarella but since they’re very expensive here, I used the cheap Kraft QuickMelted cheese.
  15. When the dough is doubled its original size, punch it down to eliminate the air.
  16. Dust the work surface with flour, roll the dough with a rolling pin to make a thin round shape and put it into a pizza pan (a regular metal tray needs to be oiled first).
  17. Make some holes with fork on the pizza surface and dust the pizza with semolina flour.
  18. Bake in oven for 5 minutes, 175⁰C.
  19. Take the pizza from the oven, put the sauce, and then the topping, and cheese.
  20. Sprinkle with olive oil and put back inside the oven, bake for another 10 minutes, 175⁰C.
1007949979410