Salami, sliced mozzarella cheese, sliced bell peppers, sliced olives
Instructions
1. Get the Flour Ready:
Warm the water, sugar, and yeast in a big basin. The yeast should get foamy after about 5 minutes of sitting.
Mix in the oil with the yeast mixture.
In a another basin, combine the flour, milk powder, baking soda, and salt.
To make dough, combine the wet ingredients in a slow, steady stream while mixing well after each addition.
Make sure the dough is smooth and elastic by kneading it for about 7 to 10 minutes on a lightly floured board.
Before shaping, oil a bowl and let aside to rise for at least an hour, or until doubled in size.
Step 2: Create the Salsa:
In a skillet over medium heat, warm 2 tablespoons of oil.
Sauté the minced garlic and diced onion until they are tender and transparent.
Chop some tomatoes and throw them in with some salt, pepper, and thyme. To make a thick sauce, cook the tomatoes for about 10 minutes until they mush.
Cook for a further 2 minutes after stirring in the ketchup.
Take off the stove and put aside.
3. Put Together the Little Pizzas:
Bake at 220°C (430°F) for a few minutes.
Make individual pizzas by punching down the rising dough and dividing it into tiny parts.
Make little rounds out of each half, rolling them out to a thickness of approximately 1/4 inch.
Arrange the dough balls on a parchment-lined baking sheet.
After rolling out the dough, spread some pizza sauce over each circle.
Get creative with the toppings by adding sausage, bell peppers, olives, and shredded mozzarella cheese.
Put the Mini Pizzas in the Oven:
After preheating the oven to 220°C (430°F), bake the tiny pizzas for about 12 minutes, or until the crust becomes golden and the cheese is melted and bubbling.
Cold weather Instructions
1. Get the Dough Ready to Freeze:
To make the dough, just follow the package directions. Then, roll it out into little pizza shapes.
The basic dough rounds may be baked for 3 minutes in a preheated oven at 220°C (430°F) without the addition of sauce or toppings. To help set the dough, this stage is par-baked.
2: Put the Dough in the Freezer:
After par-baking, let the dough rounds cool completely.
After the dough has cooled, put out the rounds on a baking sheet in a single layer. Freeze for at least an hour, or until they are solid.
After the dough has cooled, place the rounds in a freezer-safe container or bag. You may keep it for up to three months in the freezer.
Step 3: Repurposing Frozen Dough:
Take as many little rounds of pizza dough as you’d like out of the freezer and set them aside to defrost.
Set the oven temperature to 200°C (392°F).
Rounds of thawed dough should be topped with sauce, cheese, and other ingredients.
Melt the cheese and bake the crust for about 10 minutes in a preheated oven.
Recipe Advice
For more taste, try using a combination of mozzarella and other cheeses.
Toppings: Add pepperoni, mushrooms, spinach, or whatever toppings you want to make it your own.
For a light and airy dough, be sure to knead it well.
In summary
The crunchy dough, savory sauce, and tasty toppings in these handmade little pizzas are a winning combo. Because of how well they freeze, they are a practical choice for those times when you need a fast dinner. Take your time creating these small pizzas from scratch and enjoy them to the fullest.
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