Mini school pizza
Origin of the recipe
Mini school pizzas have become popular in schools due to their simplicity and nutritional value. This recipe allows for quick, small portions that are easy to take with you during recess. Interestingly, in Europe, these mini pizzas are often included in school cafeterias as an alternative to standard sandwiches. Today, you can make this pizza at home, adapting it to your preferences and adding your favorite toppings.
What do you need for cooking?
Ingredients
For the test:
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Warm water
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Sugar
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Salt
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Live yeast
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Egg
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Flour
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Butter
For the filling:
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Tomato paste
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Water
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Sausage
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Cheese
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Pickled cucumbers
Kitchen utensils
- Knife
- Baking tray
- Mixer
- Pan
- Baking pan
- Cutting board
- deep bowl
Step-by-step recipe
Step 1:
Pour warm water into a bowl, add sugar and yeast, stir until dissolved and leave for a few minutes.
Step 2:
Add salt and egg and whisk.
Step 3:
Gradually add the sifted flour, stirring with a spoon.
Step 4:
Knead the dough with your hands until elastic.
Step 5:
Stir in melted butter, continuing to knead the dough for 5-7 minutes.
Step 6:
Place the dough in a bowl and cover with a towel. Leave the dough in a warm place for 3-4 hours to rise.
Step 7:
Prepare the filling: cut the sausage and pickled cucumbers into small cubes.
Step 8:
After rising, divide the dough into 8-10 equal parts and form small balls.
Step 9:
Roll each ball into a round flatbread 5–7 mm thick and place on a greased baking sheet.
Step 10:
Mix tomato paste with water in a 1:1 ratio and coat each flatbread.
Step 11:
Place the previously prepared filling onto the dough.
Step 12:
Sprinkle with grated cheese and bake in the oven at 180°C for 15 minutes until golden brown.
Step 13:
Serve the pizza hot.
Cooking tips
For a fluffier dough, use warm water (35-40°C) – this will activate the yeast.
If you don't have pickles, substitute fresh cucumbers or olives.
For juiciness, add a little water to the tomato paste before applying to the dough.
To ensure the cheese melts evenly, grate it on a fine grater.
Check the pizza's doneness by checking the edges: they should be golden and crispy.
After baking, let the pizza cool for 2-3 minutes to prevent it from falling apart when serving.
Store finished mini pizzas in an airtight container in the refrigerator for up to 2 days.
