Mini-Pizza-Margherita
Mini-Pizza-Margherita by Spoonsparrow: Perfect as finger food, appetizer or for parties – you must try this recipe!
Ingredients
- 500 g spelt flour type 1050
- 1 cube fresh yeast
- 2 tsp salt
- 1 tsp sugar
- olive oil
- 150 g mozzarella (diced)
- 150 g chunky canned tomatoes
- Salt
- Pepper (freshly ground)
- basil (or oregano, fresh)
Instructions
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1.
Mix the flour with the salt and form a mound. Break in the yeast and sprinkle with sugar. Add about 80 ml lukewarm water to fill the hole and let stand for 20 minutes. Then knead with 2 tbsp oil and about 100 ml lukewarm water into a smooth dough; add more warm water if needed. Cover the dough and leave it to rise in a warm, draft‑free spot for 1 hour.
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2.
Preheat the oven to 250 °C fan. Knead the dough well, divide it in half, and on a floured surface roll each part into two long rolls. Cut the rolls into pieces about 2–3 cm thick and shape them into small round flatbreads.
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3.
Top each flatbread with about 2 tsp tomato sauce and mozzarella. Drizzle a few drops of olive oil over each, then season heavily with salt and pepper. Place the mini pizzas on a baking sheet lined with parchment paper and bake for 10–12 minutes. Sprinkle with basil or fresh oregano leaves and serve immediately. Optionally, insert small skewers into each mini pizza.
