Vegetarian Mini Pizzas

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These mini pizzas are perfect for if you're having friends over, and great to make with children. Get them involved in kneading the dough and choosing their own toppings!

For the dough

  • 1 cup warm water
  • 2 tsp fast action dried yeast
  • 2 tsp sea salt
  • 2 1/2 cups spelt flour
  • 2 tbsp olive oil

For the sauce

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 clove garlic
  • pinch dried chili
  • 1 1/2 cups tinned tomatoes
  • 1 tbsp fresh oregano OR 1 tsp dried oregano
  • salt and pepper to taste

Pour the warm water into a bowl, add the yeast and stir.

Add the salt and 2 cups of flour and mix.

Gradually add more flour until it forms a dough.

Knead the dough for two minutes.

Return the dough to the bowl and pour over the oil.

Knead so the dough is completely covered with oil.

Cover the bowl with cling film and leave to rise for 1-2 hours.

Heat the oil in a frying pan, add the onion, garlic and chili and fry gently for 2-3 minutes.

Add the tomatoes, oregano, salt and pepper and simmer for 20-30 minutes.

Pre-heat the oven to 200C/gas 6.

Uncover the dough and roll into 8-10 evenly sized ball and roll or stretch the dough to your desired thickness.

You can alternatively make one large pizza using the same amount of dough.

Brush the dough with 2 tablespoons of the sauce and use whatever toppings you like.

Bake for 10-15 minutes until dough is browned and toppings are cooked.

Top with spinach, rocket and olive oil and enjoy.

 

This recipe was first posted on Green Kitchen Stories and can be found here.

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