Mini Top-Your-Own Pizzas Recipe

Introduction

These mini top-your-own pizzas are a fun and interactive way to enjoy homemade pizza. With a simple dough and flavorful tomato sauce, you can customize each pizza with your favorite toppings for a personalized meal everyone will love.

Ingredients

• 300g strong white bread flour, plus extra for kneading
• 1 tbsp fast-action dried yeast
• 1 tsp caster sugar
• 1 tbsp olive oil, plus a little extra for greasing the bowl
• 150ml passata
• Small pack basil, leaves picked and finely chopped
• 1 tsp mixed herbs
• Choose your favorite toppings (e.g., black olives, yellow peppers, salami, grated cheddar)
• 200g ball mozzarella, torn into small pieces

Instructions

1. Step 1: Put the flour in a large bowl. Add a little salt to one side and the yeast to the other side. Sprinkle over the sugar, then add the olive oil and 190ml warm water. Mix with a spoon until the flour pulls away from the sides.
2. Step 2: Tip the dough onto a floured surface and knead for 5-10 minutes until smooth and elastic. Lightly oil a clean bowl, place the dough inside, cover with cling film, and leave to rise for 1 hour.
3. Step 3: While the dough rises, make the sauce. Pour the passata into a saucepan, add the chopped basil and mixed herbs, season to taste, and bring to a gentle boil over low heat. Simmer for 5 minutes, then set aside to cool. Prepare your chosen toppings.
4. Step 4: Once risen, tip the dough out and knock out the air. Divide into 6 equal parts.
5. Step 5: Heat the oven to 240°C (220°C fan) / gas mark 9 and place two large baking sheets in the oven to heat.
6. Step 6: Roll each dough piece into a 15cm circle on a floured surface. Toss the dough about a meter up, spinning it in the air at least three times to stretch it thin in the center with a thicker crust. Alternatively, continue rolling it out.
7. Step 7: Lay pairs of bases on baking parchment and slide each pair inside a plastic bag tent to prove for 15 minutes.
8. Step 8: After the second rise, spread the tomato sauce evenly over each base, add your toppings, and scattered torn mozzarella on top.
9. Step 9: Remove the hot baking sheets from the oven and quickly slide 2-3 pizzas (with their baking parchment) onto each tray.
10. Step 10: Bake for 12 minutes until golden and bubbling. Remove from the oven, slice, and enjoy.

Tips & Variations

• For a crispier base, pre-bake the rolled-out dough for 3-4 minutes before adding toppings.
• Try different cheeses like goat cheese or fontina for varied flavor.
• If tossing dough in the air feels tricky, rolling it out with a pin works just as well.
• Use fresh herbs like oregano or thyme if you prefer over dried mixed herbs.

Storage

Store any leftover pizzas in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or under a grill for best results to keep the crust crisp. Avoid microwaving, as it can make the base soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of strong bread flour?

You can, but your dough may be less elastic and the crust might be softer. Strong bread flour gives the best chewy texture.

How can I tell when the dough has risen enough?

The dough should roughly double in size and look puffed up. Press a finger lightly; if the indentation stays, it’s ready.

Mini Top-Your-Own Pizzas Recipe

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★★★★★

4.9 from 122 reviews

• Author: Ethan
• Total Time: 1 hour 32 minutes
• Yield: 6 mini pizzas 1x
• Diet: Vegetarian

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Description

These mini top-your-own pizzas are a fun and interactive recipe perfect for a family meal or casual get-together. Made with a homemade white bread dough, simmered herb-infused tomato sauce, and a variety of customizable toppings like olives, peppers, salami, and mozzarella, these pizzas bake to a crispy perfection. The dough is tossed to create a thin center with a thicker crust, offering an authentic pizza experience made easy at home.

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Ingredients

Scale 1x2x3x

Dough

• 300g strong white bread flour, plus extra for kneading
• 1 tbsp fast-action dried yeast
• 1 tsp caster sugar
• 1 tbsp olive oil, plus a little extra for greasing the bowl
• 190ml warm water
• Pinch of salt

Tomato Sauce

• 150ml passata
• Small pack basil, leaves picked and finely chopped
• 1 tsp mixed herbs
• Salt and pepper, to season

Toppings

• Black olives (quantity as preferred)
• Yellow peppers (quantity as preferred)
• Salami (quantity as preferred)
• Grated cheddar (quantity as preferred)
• 200g ball mozzarella, torn into small pieces

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Instructions

1. Make the dough: In a large bowl, place the flour. Add salt to one side and yeast to the other. Sprinkle sugar over the yeast side. Add olive oil and warm water. Mix with a spoon until dough pulls away from bowl edges. Transfer to a floured surface and knead for 5-10 minutes until smooth and elastic. Lightly oil a clean bowl, place dough inside, cover with cling film, and let rise for 1 hour.
2. Prepare the sauce: While dough rises, pour passata into a saucepan. Add chopped basil and mixed herbs. Season with salt and pepper. Bring to a boil over low heat and simmer gently for 5 minutes. Remove from heat and allow to cool.
3. Prepare toppings: Chop black olives, yellow peppers, salami, and grate cheddar if needed. Tear mozzarella into small pieces.
4. Divide and roll dough: Once dough has risen, tip it out and knock out the air. Divide into 6 equal parts. Preheat oven to 240°C (220°C fan)/gas mark 9. Place two large baking sheets inside the oven to heat. On a floured surface, roll each dough piece into a 15cm diameter circle.
5. Toss the base: Toss the dough circle about a meter up in the air, spinning it and catching it on the back of your hand three times to create a thin center and thicker outer crust. Alternatively, continue rolling if preferred.
6. Second prove: Place two bases on one piece of baking parchment. Slide them inside a plastic bag ‘tent’ and let prove for 15 minutes.
7. Assemble pizzas: After proving, spread cooled tomato sauce evenly over each base. Top with mozzarella and your choice of additional toppings like olives, peppers, salami, and cheddar.
8. Bake: Remove hot baking sheets from oven. Using the baking parchment, slide 2-3 pizzas onto each sheet. Bake in the oven for 12 minutes until bases are golden and cheeses melted.
9. Serve: Remove pizzas from oven. Slice and serve immediately for best flavor and texture.

Notes

• For a crispier crust, place a pizza stone in the oven while preheating and bake pizzas directly on it.
• You can customize the toppings according to your preferences, including vegetarian or vegan options by swapping cheese.
• To save time, you can prepare the sauce ahead and store it in the fridge for up to 3 days.
• If tossing dough is challenging, rolling out thoroughly achieves a good base too.
• Ensure water used for dough is warm but not hot to activate yeast effectively without killing it.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Keywords: mini pizzas, homemade pizza dough, topping-your-own pizza, Italian, easy pizza recipe, baking pizza, family meal