Ingredients

For the pizza bases

350 g (2½ cups) All purpose flour

230 g (1 cup) Warm water

1½ tsp (½ packet) Dried yeast

1 tbsp Extra virgin olive oil

½ tbsp Salt

For the quick tomato pizza sauce 

500 g (18 oz) Passata or crushed tomatoes

2 cloves of Garlic

1½ tbsp Olive Oil

Salt to your liking

Basil

Method

For the pizza bases

Mix together warm water, yeast and extra virgin olive oil.

Combine the dry ingredients and the wet ingredients.

Knead the dough on a work surface for 10 minutes. If you choose to use a stand mixer knead the dough on high for 3 minutes.

Transfer the dough to a greased bowl, cover and allow the dough to rise for 2 hours.

Roll out the dough onto a floured work surface and use a cookie cutter to cut out the bases, and push down the centre of each snack pizza. Brush with olive oil and bake in a preheated oven at 220 °C (440 °F) for 3 minutes.

For the quick tomato pizza sauce

Slice the garlic, and cook gently in extra virgin olive oil for 3 minutes. Add the tomato sauce, salt and basil ,and cook for 15 more minutes.

Assembling and freezing

Take the mini pizza bases out of the oven, spread with the tomato sauce ,and add the dry mozzarella cut into small pieces. 

Bake for 8 minutes, or more, depending on your crust preference.

If you want to freeze the pizzas, add the toppings of your choice, wrap tightly in plastic wrap, and freeze.

Cooking from frozen

When you’re ready to use them, cook the frozen pizzas in an oven pre-heated to 220 °C (440 °F) for 10 minutes. 

Tips

Some popular topping options that freeze well include:

• Dry mozzarella/ Other types of dry cheese that melt well

• Pepperoni

• Olives

• Green peppers

• Cooked sausage/bacon

• Onions

• Mushrooms

Feel free to add whatever other toppings you like.

Categories: Pizza, Pizza dough