Simplest and most delicious family-friendly, and freezer-friendly breakfast mini pizzas. Plus they are so fun and easy to make.
Course: Bread and pastry, Snacks
95ml warm milk
1 tsp instant yeast
½ tsp sugar
150g all-purpose flour
1 tsp salt
filling measurements for 1 mini pizza:
1 tsp oil
1 tsp pizza sauce:
1 tsp cheddar cheese
1 tsp mushrooms
pinch of oregano on each
In a medium bowl mix, add warmed up milk together with the yeast and sugar, and leave it to proof for 10 minutes. Then add flour, salt, and oil.
Incorporate the ingredients together with a wooden spoon, and once you start getting a dough, knead it for 4-5 minutes. Brush it with some olive oil on top, cover it with a damp cloth and leave the dough to proof for 30 minutes.
Once the dough has doubled in size, take the rolling pin and roll the dough out. Then use the cookie-cutter the cut out the pizzas.
Transfer the pizzas into a baking tray previously lined with parchment paper. Leave them to proof for another 15 minutes.
At this point, preheat the oven od 390F/200C. And in the meantime, while you are waiting, cut the cheese and the mushrooms into small cubes.
Press each mini pizza with your fingers in the middle to make room for the filling and make the edges thicker. Using a fork, make mini wholes in the middle of each pizza dough so the dough can praise when baking evenly.
Brush the pizza with olive oil and put them to bake for 10 minutes.
Once the dough has proof in the oven and has made a nice thin skin take it out and add the fillings.
Start by adding the pizza sauce, then the cedar cheese, and at the end mushrooms and oregano.
Spray some olive oil again on top and put them back to bake for another 10 minutes, or until you get a nice golden crust on the edges.
If you like a more crunchy finish, bake the bread for a couple of minutes before adding the toppings.