Mini Pizzas

5 from 2 votes

Mini Pizzas in a muffin tin, an easy recipe that can make a great party food for every occasion. The pizzas are topped with pepperoni, mozzarella cheese and tomato sauce, and can be easily tweaked to one's liking.

Prep Time20

Cook Time24

Proving Time2

Total Time2 44

Course: Appetizer

Cuisine: International

Servings: mini pizzas

Calories: 87kcal

Author: Daniela Apostol

Ingredients

3 ½ cups strong white flour
1 ¼ cups warm water
2 teaspoon fast-action yeast
3 tablespoon olive oil
1 teaspoon salt
1 tablespoon sugar
1 teaspoon garlic granules
3 teaspoon dried oregano
24 pepperoni slices
24 cubes of mozzarella cheese (2 balls of mozzarella)
24 teaspoon tomato sauce (1 cup)

Instructions

To make the dough, add the yeast, sugar and a tablespoon of flour to the warm water, give it a stir, and set aside in a warm place for 10-15 minutes until frothy.
In a large bowl, sift in the flour, add oil, the salt, garlic granules and a teaspoon of oregano, then pour in the yeast mixture.
Knead well into a dough that is elastic and no longer sticks to the hands - add more flour if necessary.
Cover the bowl with clingfilm, and leave to prove in a warm place for 2 hours, or until the dough has doubled its size.
Cut the dough into 2 balls, roll the first ball, then use a large cookie cutter or a glass to cut out 12 circles.
Grease and butter each hole of the muffin tray, arrange a dough slice, then top with a teaspoon of sauce, a slice of pepperoni, and a cube of cheese.
Sprinkle some oregano over, then bake in the preheated oven at 200 degrees Celsius (350 Fahrenheit) for 10-12 minutes until the base is golden and the cheese is melted.
Repeat the process with the remaining dough.

Video

Notes

The best advice I could offer is to make sure that the room you prove the pizza dough in is warm. A low temperature will prevent the yeast from working its magic, and the dough from raising. It will result in a chewy, tough pizza base, and that's definitely not good!
As important as the room temperature is the yeast - make sure the mixture is well frothy before adding it to the flour - if that didn't work, start again from scratch - and make sure that the water used is warm to touch, rather then hot or cold.

Nutrition