Ready for a kitchen adventure that's fun, versatile, and full of flavor? Lykkers, these mini tomato pizzas are soft, tasty, and ideal for gatherings, snacks, or light meals.
They’re simple to make and offer a base you can customize however you like. Perfect fresh from the oven or lightly warmed, they’re sure to win hearts at any table!
Why These Mini Tomato Pizzas Are a Great Choice
Easy and Fun to Make
These pizzas are simple enough for beginner bakers yet satisfying for anyone who enjoys making things from scratch.
Ideal for All Ages
Perfect for school snacks, parties, or afternoon bites, they bring joy to both kids and adults.
Customizable Base
While the classic topping includes tomato, mozzarella, and herbs, the base can be adapted with various vegetables or dairy-based cheeses.
What You'll Need
For the Dough (Makes 24 mini pizzas):
- All-purpose flour (type 00): 500 g
- Fresh yeast: 10 g
- Sugar: 12 g
- Fine salt: 15 g
- Warm water: 250 g
- Olive oil: 60 g
For the Topping:
- Tomato puree: 350 g
- Fresh mozzarella: 250 g
- Fine salt: 1 teaspoon
- Ground black pepper: to taste
- Olive oil: to taste
- Dried oregano: to taste
How to Make Mini Tomato Pizzas
1. Start the Dough
Place the flour in a large bowl. Crumble the yeast over it and pour in the water. Mix gently with a wooden spoon.
2. Add Ingredients
Stir in the sugar, salt, and olive oil. Mix again until the ingredients are combined.
3. Knead the Dough
Transfer the dough to a work surface and knead it by hand until smooth and elastic.
4. Let It Rise
Shape the dough into a ball, place it in an oiled bowl, cover with plastic wrap, and let it rise for about 3 hours in a warm, draft-free area. It should triple in size.
5. Prepare the Topping
While the dough is rising, mix the tomato puree in a bowl with salt, black pepper, olive oil, and oregano. Stir well and set aside.
6. Roll Out the Dough
Once risen, move the dough to a lightly floured surface. Roll it out with a rolling pin into a rectangle about 4 mm thick.
7. Shape the Pizzas
Use a round cutter (around 7.5 cm in diameter) to cut out 24 circles. Reform the remaining dough into a ball, let it rest covered for 10 minutes, then roll and cut again.
8. Prepare the Baking Tray
Lightly oil a large baking tray. Place the dough circles on the tray and gently press the center of each to form a small well, leaving a 0.5 cm edge.
9. Add the Toppings
Dice the mozzarella. Spoon a bit of seasoned tomato into each well, top with diced mozzarella, a touch of oregano, and a drizzle of olive oil.
10. Bake
Preheat a static oven to 200°C (390°F). Bake on the bottom rack for 10 minutes, then move to the top rack for an additional 5 minutes, until golden and bubbly.
Tips for Storage and Serving
Serve Fresh
These mini pizzas taste best warm, either right out of the oven or slightly reheated.
Freeze for Later
The dough can be frozen after rising—portion it and store in freezer-safe bags. To use, let thaw at room temperature before continuing the recipe.
Parbake and Freeze
You can also bake them halfway, cool them, and freeze. When ready to enjoy, bake from frozen at a slightly lower temperature until heated through and golden.
Helpful Notes
Size Variations
Prefer bigger bites? Use a 9 cm cutter and make around 18 slightly larger mini pizzas.
Topping Ideas
Feel free to add finely chopped vegetables, sliced olives, or dairy-based cheeses to personalize your mini pizzas.
Conclusion
Lykkers, these delightful mini tomato pizzas bring joy with every bite. Easy to prepare and great for sharing, they’re a wonderful addition to any occasion. Bake a batch, explore your creativity with toppings, and enjoy the simple satisfaction of homemade flavor! Ready to give them a try? Let your oven do the magic and let your table shine!
