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Mini tomato pizzas
Nutrition facts per serving:
- Energy in kcal about 876
- Fat about 42g
- Carbohydrates about 93g
- Protein about 28g
This is needed
This is needed
for 4 people
Dough
- 500 g white flour
- 190 g red tapenade
- 1 tsp salt
- 0.25 cube yeast (approx. 10 g), crumbled
- 2 dl water
Topping
- 250 g mozzarella, torn into pieces
- 120 g mushrooms, cut into pieces
Topping
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- 100 g cherry tomatoes, quartered
- 0.5 bunch basil, finely chopped
- 3 tbsp olive oil
- a little sea salt
And that's how it's done
And that's how it's done
Dough
Mix the flour and salt in a bowl. Add the tomato tapenade, yeast and water, knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. Divide the dough into quarters. On a lightly floured surface, shape the dough into balls, flatten by hand, shape into oval pizzas, place on two trays lined with baking paper.
Topping
Spread half of the mozzarella and mushrooms on top of the pizzas.
To bake
Bake each pizza for approx. 30 mins. on the bottom shelf of an oven preheated to 220°C, then remove from the oven.
Topping
Top with the remaining mozzarella and tomatoes. Mix the basil and oil, drizzle over the top. Sprinkle with a little Fleur de Sel.
