adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mini pizzas two ways
0 Likes
Prep Time:
105 minutes
Cook Time:
20 minutes
Total Time:
125 minutes
Make easy lunchbox pizzas with our basic dough recipe. Perfect for quick, delicious meals on-the-go.
Ingredients:
  • 312.50 ml bread and pizza plain flour
  • 125.00 ml wholemeal plain flour
  • 1.20 gm salt
  • 193.13 gm milk, warmed
  • 7g sachet dry yeast
  • Extra bread and pizza plain flour, to dust
  • Plain flour, for dusting
  • 45.20 gm barbecue sauce
  • 225g can pineapple slices in juice, drained well
  • 4 slices leg ham
  • 330.00 ml tasty cheese, grated
  • 1/2 tsp dried oregano
  • 44.40 gm tomato paste
  • 1 garlic clove, crushed
  • 6 cherry tomatoes, quartered
Instructions:
  • For the Basic dough: In a large bowl, mix the flours and salt. In a medium jug, combine milk and yeast. Create a well in the center of the flour mixture. Pour in the yeast mixture and oil. Using a flat-bladed knife, stir gently until a dough forms. Transfer the dough to a lightly floured surface and knead for 7 to 8 minutes until smooth.
  • Shape the dough into 8 balls and place them on 2 lightly oiled plates. Cover with a warm damp tea towel and let them rise in a warm place for 45 minutes or until doubled in size.
  • To make Hawaiian pizzas, preheat your oven to 220C/200C fan-forced and grease a large baking tray lined with baking paper. Roll out one dough ball to an 8cm circle using a lightly floured rolling pin. Place it on the tray, spread with 2 teaspoons of barbecue sauce, then top with 1 pineapple slice, 1 ham slice, and 1/4 of the cheese. Sprinkle with oregano. Repeat these steps with the remaining dough balls and ingredients. Bake for 8 to 10 minutes until the bases are golden. Let them cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
  • Prepare Margherita pizzas: Grease a large baking tray and line it with baking paper. Roll out one more dough ball into an 8cm circle using a lightly floured rolling pin. Transfer the dough to the prepared tray. Spread 2 teaspoons of tomato paste mixed with garlic on the dough. Sprinkle with 1 tablespoon of cheese, add 1/4 of the tomato, another tablespoon of cheese, and a dash of oregano. Repeat the process with the remaining dough balls and ingredients. Bake for 8 to 10 minutes until the bases turn golden. Let them cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Similar Recipes