Ingredients
Scale
- 200 ml warm water
- 2 tsp sugar
- 1 tsp active dry yeast
- 2 cups all-purpose flour
- 1 tbsp olive oil
- ½ tsp salt
- ½ cup pizza sauce
- 1 cup grated mozzarella cheese
- Optional: mushrooms, corn, or other veggies
Instructions
- Activate yeast by mixing sugar, yeast, and warm water. Let sit for 5 minutes.
- Combine flour, olive oil, salt, and yeast mixture. Knead for 8-10 minutes until smooth.
- Cover dough and let rise for 2-3 hours until doubled in size.
- Divide dough into 8 pieces and roll into 3-4 inch circles.
- Preheat oven to 220-230°C (highest setting) for 15 minutes.
- Spread pizza sauce on each mini crust, top with cheese and veggies.
- Bake for 8-10 minutes until cheese melts and crust is golden.
- Serve hot with a drizzle of olive oil and fresh basil.
Notes
- Use any veggies you like: bell peppers, onions, olives, etc.
- For crispier crust, pre-bake the dough for 3-4 minutes before adding toppings.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini pizza
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 10mg