Mini pizza for the children

Mini pizza for the children

Ingredients

For the dough:
• 500g strong white bread flour or 00 flour
• 7g sachet of dried yeast
• 1 tsp white caster sugar
• 1 tsp crushed sea salt
• 1 tbsp Olive oil
• 300ml of luke warm water (75ml boiling and 225ml cold water)
• Extra flour for dusting and extra oil for greasing the bowl

For the pizza toppings:
• 500g carton of passata
• Your choice of cheeses (fresh mozzarella, grated mozzarella, grated cheddar, feta)
• Your choice of veggies and meats (red onion, chorizo, sliced baby tomatoes, fresh basil leaves, courgette, red bell pepper)

For garlic bread topping:
• 2 garlic cloves skin removed and crushed
• 1 tbsp Olive oil
• 1 tsp dried parley

Instructions

To make the dough:

In a large bowl, mix together the flour, dried yeast, caster sugar and sea salt. Make a well in the middle of the flour mixture and pour in the oil.

Prepare the luke warm water by mixing 75ml of boiling water with 225ml of tap water. Check the temperature with you finger tips – it should be slightly warm to the touch. Gradually add the water to the flour mix. Mix the flour with your fingertips in between each addition until all the water is combined to form a dough.

Flour the work surface and turn out the dough, the dough may seem slightly sticky at this point. Knead the dough for 10 minutes until it becomes smooth and no longer sticky. Shape the dough into a ball. Drizzle oil around the mixing bowl to prevent sticking and place the dough ball in the centre of the bowl. Cover with cling film and leave to prove (rise) for 1 hour.

After 1 hour, flour the work surface again, turnout the dough and ‘knock back’ (remove the air). Shape the dough into a ball again and then divide in half, in half again and then in half 2 further times to create 16 even pieces.

Line 2 or 3 baking trays with baking paper. Use your hands roll each of the 16 pieces of dough into little balls. Flour the work surface again and the dough balls then use a rolling pin to roll out each ball to a thin base. Place each base onto the lined trays. Depending on the size of the trays and how many bases you can fit, you may have to cook the pizzas in batches.

To make the pizzas and garlic bread:

Preheat the oven to 220 degrees C.

Add the passata sauce and a selection of toppings to each of the pizza bases. If making garlic bread mix the crushed garlic, oil and dried parsley in a mug or small bowl then spoon over a plain dough base (alternatively spoon over an unrolled ball of dough to make garlic dough balls).

Place the pizzas/garlic bread/doughballs in the oven and bake for 10 minutes or until golden brown and with the cheese fully melted. Serve and enjoy!

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