Mini Pizzas with Bell Pepper Vegetable
Mini pizzas with bell pepper vegetable: small, fine, and perfect as party pizza bites. The ratatouille-style vegetable mix brings color to the mini-pizza.
Ingredients
- 200 g spelt whole‑grain flour
- 200 g spelt flour type 630
- Salt
- 21 g yeast (0.5 cube)
- 300 g Eggplant (1 Eggplant)
- 250 g Zucchini (1 Zucchini)
- 200 g yellow bell pepper (1 yellow bell pepper)
- 1 onion
- 2 Garlic cloves
- 2 tbsp olive oil
- 600 g chunky tomatoes (canned; drained weight)
- 2 tbsp Tomato paste
- 0.5 tsp Dried oregano
- 0.5 tsp dried rosemary
- 0.5 tsp thyme
- Pepper
- 250 g sheep cheese
Instructions
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1.
Mix both flours with 1/2 tsp salt in a bowl. Press a well in the center and crumble the yeast into it.
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2.
Pour 250 ml lukewarm water over it and knead everything with the dough hooks of a hand mixer until smooth. Cover and let rise in a warm place for about 30 minutes.
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3.
Meanwhile, clean, wash and dry eggplant, zucchini and bell pepper. Cut all into small cubes.
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4.
Peel and dice the onion; peel and finely chop the garlic.
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5.
Heat oil in a non‑stick pan. Sauté the vegetable cubes, onion and garlic with frequent stirring over medium heat for 3 minutes.
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6.
Add chunky tomatoes and tomato paste, bring to a boil. Season with oregano, rosemary and thyme. Salt, pepper and simmer for about 3 minutes on medium heat.
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7.
Drain the sheep cheese and cut into small cubes.
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8.
Place dough on a floured work surface and divide into quarters. Take one quarter, split it into 10 portions and shape each into a 7 cm diameter mini pizza. Line a baking sheet with parchment paper and arrange the pizzas on it.
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9.
Top each mini pizza with 1 tbsp of eggplant‑bell pepper mixture (ratatouille) and some sheep cheese. Bake in a preheated oven at 225 °C (fan: 200 °C, gas: level 3–4) on the lowest rack for 12–15 minutes.
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10.
Remove and lift the pizzas with parchment paper from the tray. Repeat with the remaining 3 dough quarters, shape, top and bake.
