Mini Pizzas

Top view of a plate full of small pizzas.

These easy mini pizzas, with a crispy crust and delicious toppings, are amazingly GOOD! They're perfect for sharing, easy to customize, economical, and freezable.

To make about 20 mini pizzas, use a cutter with a 2.7-inch (7 cm) diameter.

Prep Time10

Cook Time10

Proofing time and stretching1 40

Total Time2

Course: Appetizers, Pizza, Snack

Cuisine: Italian

Keyword: Mini pizzas

Servings:

Calories: 71kcal

Author: Katia

Ingredients

Pizza dough (check this recipe and method)

2 cups (250 grams) all-purpose flour or bread flour
½ teaspoon salt
½ teaspoon Instant yeast or active dry yeast (see notes)
½ cup + 1 tbsp (135 ml) water, lukewarm
½ tablespoon extra virgin olive oil
½ or 1 tablespoon flour or semolina flour, to roll the dough

Topping for Mini Pizzas

½ cup Pizza sauce (this is my pizza sauce recipe)
5oz (140 grams) fresh mozzarella (or ½ cup of shredded mozzarella)
1 teaspoon dried oregano
3 tablespoon Fresh basil, coarsely chopped

Instructions

Pizza dough

Add the dry ingredients to one bowl, stir to mix, then add the water and oil, stirring with a spoon until thoroughly combined and the flour has absorbed the water. Next, transfer the dough to a surface and knead for about one minute until it looks well combined. If it doesn't look smooth, it's fine.
Place the dough in a greased bowl, cover with a damp towel or plastic film, and let it rest until it doubles in size. Once it has doubled in size, transfer it to a floured surface, roll it with a rolling pin (about 0.12-inch thick/3-4 mm), and cut it into circles using a cookie cutter. My (2.7inch/7 cm Ø) cutter makes 20 mini pizzas.
Place the rack in the lowest position, preheat the oven to 450°F/230°C, grease or line 1 large baking sheet with parchment paper.
Place the portions of pizza dough onto the baking sheet. Top each mini pizza with a teaspoon of this pizza sauce or your favourite and a piece of mozzarella. Sprinkle with oregano and a few chopped basil leaves.
Bake on the lower shelf of the oven for about 8-10 minutes or until nice and crusty. Keep in mind that each oven is different.
Serve hot or warm, sprinkle with the fresh basil leaves, and drizzle with extra virgin olive oil if desired. Enjoy!

Notes

Lukewarm water: Mildly warm water.

Yeast: Active dry yeast and instant yeast can be used interchangeably in this recipe. However, Active Dry yeast must be activated in warm water and let sit until slightly foamy before adding it to the flour (follow the manufacturer’s instructions). You might also need to extend the proofing time.

Measure the ingredients correctly: A kitchen scale is always the best option. However, if you use US cups, make sure you use the spoon-and-level method. Essentially, don't scoop flour from the bag with your measuring cup, as you could end up with more than you need. Use a spoon to transfer the flour from the bag into the measuring cup, then level off the top with the back of a knife.

Water absorption: the amount of water a flour absorbs, which may vary significantly depending on the type of flour, brand, and weather conditions. When you add water to the flour, stick to the amount stated in the recipe. If, after stirring properly, the liquid is not enough to reach the desired dough consistency, add a little extra water (1 teaspoon) until the flour is incorporated.

Nutrition facts: The nutrition values are based on an online nutrition calculator and are for one serving only. They are estimates only and should not be considered a substitute for a professional nutritionist’s advice.

Nutrition