Makes: 24 Scrumptious Mini Pizzas Oven: 200 °C / 400 °F
Preparation Time: 1 hour 20 minutes Baking Time: 8 – 10 minutes
Ingredients
Dough:
| 500 | g | Cake flour ( 4 x 250 ml / |
| 5 | ml | Salt ( 1 tsp ) |
| 30 | ml | Sugar ( 2 Tbsp ) |
| 10 | g | Anchor Instant Yeast ( 1 packet ) |
| 60 | ml | Oil ( ¼ cup ) |
| 250 | ml | Lukewarm water ( 1 cup ) |
Topping:
| 48 | ml | Bovril ( ± 2 ml per mini pizza ) |
| 125 | ml | Tomato sauce ( ½ cup ) |
| 20 | ml | Sugar ( 4 tsp ) |
| 3 | ml | Garlic and Herb spice ( ½ tsp ) |
| ½ | Green, yellow and red pepper, chopped | |
| 250 | g | Mushrooms, sliced |
| 250 | g | Grated White Cheddar cheese ( 310 ml / |
Method
- Mix all dry ingredients together. Add the Anchor Instant Dry Yeast and mix.
- Mix the oil and lukewarm water together.
- Add the oil mixture to the flour mixture to form a soft dough.
- Knead the dough until smooth and elastic, for about 10 minutes. Cover with greased plastic and leave to rest for 5 minutes.
- Knock the dough down, roll out to about 3 mm thick. Using a 9 cm cutter, cut out 24 rounds. (Until all the dough is used).
- Place each round onto a greased baking sheet and spread each round lightly with Bovril.
- Mix the tomato sauce, sugar, Garlic and Herb spice together and spread about 5 ml ( 1 tsp ) on top of the Bovril. Sprinkle with peppers, and top with sliced mushrooms and grated cheese.
- Bake in a preheated oven at 200 °C / 400 °F for 8 – 10 minutes, or until golden brown.
