Imported from Instagram
Crispy Mini Pizzas
Thin and crispy mini pizzas made with a risen dough enriched with Greek yogurt. Topped with tomato passata, oregano, and oil, they remain crispy for days, according to the author.
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Ingredients
- 500 g Caputo Rosso tipo 00 flour
- 320 ml Water (Added partly to the starter and partly afterward)
- 80 g Greek yogurt
- 3 g Dried active yeast (Or 8 g fresh yeast)
- 1 tsp Honey
- 10 g Salt (For the dough)
- 2 tbsp Extra-virgin olive oil (For the dough; additional oil for greasing the pan and seasoning, amount not specified)
- Oil for greasing the pan (Amount not specified)
- Semolina (For dusting the pan; amount not specified)
- Tomato passata (For topping; additional passata halfway through baking if the surface becomes too dry. Amount not specified)
- Salt (For lightly seasoning the passata; amount not specified)
- Oregano (Amount not specified)
- Extra-virgin olive oil (A drizzle for seasoning and, if necessary, for brushing halfway through baking; amount not specified)
Steps
- 1
Place all the flour in a bowl, add the yeast, a small portion of the water, and the honey. Mix well, cover the bowl, and let rest for 30 minutes: the starter will be ready when bubbles have formed on the surface.
- 2
Add the Greek yogurt, salt, and the remaining water. Mix with a fork until well combined and an elastic dough forms.
- 3
Work the dough for 3–4 minutes, lifting it from the bottom and stretching it upward.
- 4
Cover and let rise for 2–3 hours, until doubled in size. The transcript confirms a rising time of approximately a couple of hours.
- 5
Thoroughly brush a large 30 × 40 cm baking pan with oil and dust with semolina.
- 6
Carefully turn the risen dough out onto the pan without deflating it, and stretch it thinly until it covers the pan.
- 7
Top the dough with lightly salted tomato passata, oregano, and a drizzle of oil.
- 8
Bake in a preheated oven at 250 °C for 20 minutes on the lower rack.
- 9
Halfway through baking, if the surface appears too dry, brush it with oil and add more tomato passata.
- 10
Move the pan to the upper rack and bake for another 15 minutes.
- 11
Remove the mini pizzas from the oven, let them cool, and serve.
Notes
For a large 30 × 40 cm baking pan. The recipe does not specify the amounts of passata, semolina, oil for the pan, or topping, nor the number of servings. An alternative version uses 8 g fresh yeast instead of 3 g dried yeast.
Nutrition per serving
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