Mini-Pizzas

L'Antro dell'Alchimista
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Amy L.: "These dainty mini pizzas were out of this world. …" Read More
Mini-Pizzas Recipe
11
640
70

Nothing beats a loaf of warm, homemade bread. These rolls deliver on that pleasure with a recipe that includes strong flour, brewer's yeast and lard. Featuring a crisp exterior and pillowy interior, they're especially tasty when warm. Feel free to double the batch and freeze some of the baked rools for another day. Depending on size, they can be served as dinner rolls or used for sandwiches. Since the starter needs to sit overnight, plan accordingly.

Ingredients

  • 500 grams flour
  • 250 grams water
  • 25 grams yeast (brewer’s)
  • 40 grams butter
  • 1 tablespoon sugar
  • 1 tablespoon olive oil
  • 1 tablespoon salt
  • tomato (pulp, drained and chopped)
  • mozzarella (Chopped)
  • oil
  • oregano

Directions

  1. Place the flour on a work surface, make a well in the center and add the crumbled yeast.
  2. Dilute with water and mix with some flour.
  3. Add the salt, oil, sugar, and butter.
  4. Combine the ingredients, incorporating the flour, but do not over- knead the dough.
  5. Shape the dough into a ball, cover it and let it rise for 40 to 50 minutes.
  6. Without kneading the dough, roll it out to a sheet approximately 3 millimeters in thickness.
  7. With a cookie cutter, approximately 5 centimeters wide, cut disks out of the dough and place them on a baking sheet.
  8. Gather the leftover pieces of dough, knead it together, roll it out, cut out the disks and place them on the baking sheet.
  9. With the tips of your fingers, press the center of the disk to hold the toppings.
  10. Add the tomato pulp and a pinch of salt to the center of the disk.
  11. Bake at 200C for 5 minutes.
  12. Remove the baking sheet from the oven and add some chopped and drained mozzarella, a pinch of oregano, and a drizzling of oil to the center of the mini-pizzas.
  13. Return the baking sheets to the oven for an additional 4 to 5 minutes. The mini-pizzas can also be made in a square shape, eliminating the problem of having leftover scraps of dough.
  14. Remove the baking sheets from the oven and serve hot.
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NutritionView more

640Calories
Sodium77%DV1840mg
Fat28%DV18g
Protein31%DV16g
Carbs34%DV103g
Fiber28%DV7g

PER SERVING *

Calories640Calories from Fat160
% DAILY VALUE*
Total Fat18g28%
Saturated Fat6g30%
Trans Fat
Cholesterol20mg7%
Sodium1840mg77%
Potassium290mg8%
Protein16g31%
Calories from Fat160
% DAILY VALUE*
Total Carbohydrate103g34%
Dietary Fiber7g28%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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