While preparing pizza for dinner last night – we had a guest over so I had to double up on my pizza recipe below – I discovered that we had some leftover dough. It was enough for a pie pan but I figured that Eva would like it better if it were individual pizza rounds instead of slices. So I came up with a mini version of our pizza!
She absolutely LOVED it! She finished two mini pizzas happily and in less than 10 minutes too! Nil stole a mini to try it out and was absolutely floored by the crunch, flavour and melting textures in just one bite. It reminded us of the Top Chef challenge to make an “amuse bouche” or a one-bite finger food – hence its name.
You can use any topping you desire – last night’s was mushroom, black olives (pitted and sliced), red bell peppers or capsicum with smoked pork belly. I prefer my pizzas with more vegetables than meat so we usually have just one meat topping per pizza. Onions, salami, tuna chunks, ham, beef mince and even pineapples are good choices too.
Oh, a thin crust is important too so don’t forget to add flour and much strength when rolling your yummies out! No extra gear necessary…just good old fashioned muscle strength and I promise it won’t be messy (so put those rain boots aside). 🙂
Mini “amuse bouche” pizzas
Pizza dough (recipe from here)
Red bell peppers-capsicum
White button mushrooms
Smoked pork belly
- Preheat the oven to 220 C and prepare muffin pans.
- Roll out the dough thinly and using a glass – or any round cutter which is the same diameter as each muffin mould – cut out circles.
- Place each circle of dough in the muffin pan and press down lightly to form an edge.
- Spread tomato sauce using a teaspoon and add the toppings – cheese ought to be the last.
- Bake for 15 minutes or until the cheese turns golden brown. Serve as is.