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Mini deep dish pizzas
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Prep Time:
85 minutes
Cook Time:
15 minutes
Total Time:
100 minutes
Irresistible homemade mini deep dish pizzas with gooey baby bocconcini, sure to be a hit with the kids!
Ingredients:
  • 125ml (1/2 cup) tomato pasta sauce
  • 24 baby bocconcini
  • 2 twiggy sticks, thinly sliced
  • Fresh basil leaves, to sprinkle
  • 1 1/2 tsp instant dried yeast
  • 330ml (1 1/3 cups) warm water
  • 500g (3 1/3 cups) bread and pizza plain flour
  • 4.80 gm table salt
  • 36.40 gm extra virgin olive oil, plus extra, to drizzle
Instructions:
  • Combine yeast and warm water in a small bowl using a fork. Cover with plastic wrap and let it sit in a warm place for about 5 minutes until it becomes frothy.
  • In a large bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture, oil, and the remaining 250ml (1 cup) of warm water. Mix until just combined, then use your hands to form the dough.
  • Transfer the dough onto a lightly floured surface, knead for 12-15 minutes until smooth and elastic. Drizzle some extra oil into a large clean bowl, add the dough, and coat it with oil. Cover with a tea towel and set aside in a warm, draft-free place for 1-2 hours until doubled in size.
  • Divide the dough in half. Transfer one half of the dough to a greased bowl, cover it with plastic wrap, and set it aside for later use (refer to note).
  • - Preheat the oven to 230C/210C fan forced and place a baking tray inside. - Grease twelve 80ml (1/3 cup) muffin pans with olive oil spray. - Divide the dough into 12 equal pieces and press each piece onto the base and up the side of each prepared pan. - Spread the pasta sauce evenly among the pizza bases and place 2 pieces of bocconcini on each. - Top each pizza with a few slices of twiggy stick. - Place the pans on the preheated tray and bake for 12-15 minutes or until golden. - Sprinkle with basil leaves before serving.

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