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Mini Pizzas with Tomato and Mozzarella Toppings

Mini Pizzas with Tomato and Mozzarella Toppings

Learn how to make lovely mini-pizzas, the classic pizza type: with mozzarella, tomatoes and black olives

20 December, 2012
Average: 2.6 (5 votes)

Type of dish


Dietary Consideration

serves for


total time

2 HR 10 MIN


20 g
All purpose flour
400 g
1 tbsp
1 tbsp
1 pot
10 each, sliced
Mozzarella cheese
4 each, sliced
Black olives
100 g
Basil pesto
1 jar
2 sprigs


Mix the flour, yeast, sugar, salt and approximately 250 ml lukewarm water and knead to a dough. Cover and put in a warm, draught-free place to rise for about 1 hour. Then knock back (knead again) and leave to rise for a further 30-40 minutes.

Line a baking tray with baking parchment. Dust a work surface generously with flour and divide the dough into 16 balls. Roll the balls out to circles with a rolling pin and place on the baking tray.

Flatten evenly with your hands, making the edges a little thicker than the middles. Spread the pizza bases with a little creme fraiche and season with salt and pepper.

For the topping:
Arrange the tomato slices on the pizza bases and scatter with mozzarella slices and chopped olives. Add a few small blobs of pesto and sprinkle with a little olive oil. Bake in a preheated oven (220°C) for 8-12 minutes, or until golden brown. Serve garnished with basil.

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