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1. Activate the Yeast:
Start by warming the milk to a lukewarm temperature (around 37°C or 100°F).
In a small bowl, combine the sugar, a small amount of flour (about 1 tablespoon), and the dry yeast with the warm milk. Stir to dissolve.
Leave the mixture in a warm place for 5-10 minutes. The yeast should activate, and you’ll know it’s ready when the mixture becomes frothy and begins to rise. If the yeast doesn’t foam, it may be expired, and you’ll need to use a fresh batch.
2. Make the Dough:
Once the yeast is activated, add vegetable oil and salt to the yeast mixture.
Gradually incorporate the flour in parts, stirring as you go. Knead the mixture into a soft, elastic dough. Be careful not to add too much flour—add just enough so the dough is not sticky but still soft.
Round the dough into a ball and place it in a bowl. Cover with plastic wrap or a damp towel, and let it rise in a warm place for 40-60 minutes. The dough should double in size during this time.
3. Shape the Mini Pizzas:
After the dough has risen, divide it into 6 equal parts.
Roll each part into a smooth ball and cover them with plastic wrap or a towel to prevent them from drying out.
Working with the first ball you rolled, flatten it gently into a circle about 10-12 cm in diameter. This will form your pizza base.
Place the shaped dough rounds on a baking sheet lined with parchment paper. Cover with a towel and allow them to rise for another 15 minutes in a warm place.
4. Prepare the Toppings:
While the dough is rising, finely chop the onion into small cubes and slice the sausage into large cubes.
Grate the cheese and set it aside.
5. Assemble the Mini Pizzas:
Once the dough rounds have rested, spread about 1 tablespoon of ketchup over each mini pizza base.
Evenly distribute the sausage and onion on top of each pizza.
Optionally, drizzle a bit of mayonnaise on each pizza for added creaminess.
Finish by generously sprinkling the grated cheese over the toppings.
6. Bake:
Preheat your oven to 180°C (350°F).
Bake the mini pizzas for 20-22 minutes, or until the cheese is melted and bubbly, and the edges of the dough are golden brown.
Remove from the oven and allow the pizzas to cool slightly before serving.
Cooking Tips:
Temperature Matters: When activating yeast, ensure the milk is warm but not hot. Too much heat can kill the yeast, while cold liquid won’t activate it properly.
Soft Dough is Key: Don’t overdo the flour when making the dough. A softer dough will rise better and result in fluffier mini pizzas.
Add Extra Toppings: Feel free to experiment with the toppings. You can add mushrooms, bell peppers, olives, or even pepperoni for a personalized pizza experience.
Cheese Choices: While the recipe calls for basic cheese, mozzarella is a great option for a more classic pizza flavor. For an extra kick, try adding a mix of cheddar and Parmesan.
Resting the Dough: Letting the dough rest before baking ensures that the pizzas will be light and airy. This step is crucial, so be patient.
Storage:
If you have leftovers, store the mini pizzas in an airtight container in the refrigerator. They will keep well for up to 3 days. To reheat, place the pizzas in an oven at 180°C (350°F) for 5-7 minutes until heated through. You can also freeze the unbaked dough for up to a month. To use frozen dough, thaw it in the fridge overnight before shaping and baking as instructed.
Nutritional Facts (per mini pizza):
Calories: 250 kcal
Fat: 12g
Carbohydrates: 25g
Protein: 12g
Sodium: 650mg
Fiber: 2g
Please note that these values are approximate and depend on the specific brands of ingredients used.
FAQs:
1. Can I use store-bought pizza dough?
Yes, if you’re short on time or prefer not to make dough from scratch, store-bought pizza dough works just as well. Simply divide the dough into smaller portions and follow the rest of the instructions.
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