Crescentone or crescenta
10 minEasyTomato Mini Pizzas
Small, soft, and flavouful, these mini pizzas are perfect for an aperitif, party platter, or savory snack to share.
- Difficulty
- Easy
- Prep Time
- 160 min
- Cook Time
- 15 min
- Servings
- 6 people
Ingredients
- Active Dry Yeast, 1 bag
- flour type 00, 250 g
- water, 150 ml
- vegetable oil, 20 ml
- sugar, 1 teaspoon
- salt, 5 g
- tomato passata, 150 g
- oregano, as needed
Method
Dissolve the yeast and sugar in lukewarm water. Add the flour and begin kneading.
Mix in the oil and finally the salt. Continue kneading until the dough is smooth.
Let the dough rise for 2 hours.
Roll out the dough and cut out small discs. Top them with tomato passata and sprinkle with oregano.
Bake at 200°C (390°F) for 12–15 minutes.
Mix in the oil and finally the salt. Continue kneading until the dough is smooth.
Let the dough rise for 2 hours.
Roll out the dough and cut out small discs. Top them with tomato passata and sprinkle with oregano.
Bake at 200°C (390°F) for 12–15 minutes.
