Mini pizzas with tomato and mozzarella
Make them the evening before, cool them and keep them in the fridge; keep them cold on the way to school. A school recipe with clear steps and storage tips.
Prep time: 20 min + 45 min risingCook time: 12–15 minServings: 8 mini pizzas
Classic method
Ingredients
- 250 g flour
- 150 ml lukewarm water
- 5 g dried yeast
- 15 ml olive oil
- 4 g salt
- 100 g thick tomato sauce
- 125 g mozzarella, well drained
- oregano
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How to make it
- Mix the water with the yeast, then add the flour, salt and oil. Knead for 7–8 minutes.
- Leave the dough to rise for about 45 minutes, until visibly risen.
- Divide it into eight balls and flatten them into small discs.
- Spread on a little sauce, then add the well-drained mozzarella and oregano.
- Bake for 12–15 minutes at 220°C, until the dough is cooked and the mozzarella is golden. Cool on a wire rack.
Thermomix adaptation TM6
Same ingredients. The Thermomix helps with the preparation; baking and final assembly are done as in the recipe.
Ingredients
- 250 g flour
- 150 ml lukewarm water
- 5 g dried yeast
- 15 ml olive oil
- 4 g salt
- 100 g thick tomato sauce
- 125 g mozzarella, well drained
- oregano
How to make it
- Put the water and yeast in the mixing bowl: 2 min / 37°C / speed 2.
- Add the flour, oil and salt: 2 min / Knead mode.
- Leave to rise, shape the discs, add the toppings and bake in the oven.
Nutritional values
Values per serving will be added once the yield and the ingredients actually used have been checked. Unverified estimates are not shown.
Source: From the School lunchbox collection · După gust
Part of: School lunchbox
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