Mini pizzette

Ingredients

• All-purpose flour250 g
• Lukewarm water140 ml
• Fresh yeast4 g
• Tomato puree100 ml
• Mozzarella cheese100 g
• Extra virgin olive oil20 g
• Dried oregano1 g

Allergens

Gluten, Milk

Method

1. In a large bowl, dissolve the fresh yeast in lukewarm water (about 30°C/86°F).
2. Add the flour and extra virgin olive oil, and start kneading vigorously.
3. Transfer the dough to a floured surface and work it for about 10 minutes until it becomes smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 60 minutes or until doubled in size.
5. Divide the dough into 12 small balls of approximately 35-40g each.
6. Flatten each ball with your fingers to form discs about 6-8 cm in diameter and place them on a tray lined with parchment paper.
7. Top the center of each mini pizza with a tablespoon of tomato puree and a pinch of oregano.
8. Bake in a preheated static oven at 220°C (430°F) for 8 minutes.
9. Add finely chopped mozzarella to each pizza and continue baking for another 4 minutes until the cheese is melted.
10. Remove from the oven and let cool slightly before serving to children to prevent burns.