Recipes

Mini ‘Mummy’ Pizzas

Makes: Makes 12 small pizzas
Preparation time: 125 minutes
Cook time: 15 minutes

Ingredients:

  • 500g strong white bread flour (plus extra for dusting)
  • 1 1/4 tbsp Filippo Berio Extra Virgin Olive Oil (plus a little extra for the bowl)
  • 1 1/4 tsp fine salt
  • 1 tsp granulated sugar
  • 1 1/4 tsp dried, fast acting yeast
  • 70g concentrated tomato puree
  • 2 x 125g mozzarella balls
  • 120g salami or pepperoni (optional)
  • 70g Filippo Berio Sundried Tomato Pesto
  • 1 tsp Filippo Berio Chilli Oil
  • A few black onion seeds, nigella seeds or cracked black peppecorns

Method:

Mix all the ingredients for the pizza bases (flour, oil, salt, sugar, and yeast) and 350ml lukewarm water together in a large bowl, using your fingers.

Tip out on to a clean surface and knead for ten minutes, you may need to add a little flour to the work surface if it continues to stick. Alternatively you can use a stand mixer or food processor rather than kneading.

When the dough becomes smooth and slightly glossy on the surface, it's been kneaded enough and is ready for proving.

Rub a little olive oil round the bowl and place the kneaded dough in. Cover with the linen tea towel or cling film and leave to rise in a warm place for around an hour (until it has risen well and a few large bubbles have appeared under the surface).

Lightly dust your work surface and tip out the dough. Punch down the dough to knock the air out of it.

Using the rolling pin and/or your hands, flatten out the dough as thinly and evenly as possible into a large rectangle.

Cut off a third off the end of the rectangle - you will need this for the mummy 'wrappings'. Cut into long strips of about 1cm width and set aside for now.

Gently transfer the large portion of the flattened dough onto a piece of baking paper (this makes each mini pizza easier to pick up and move).

Cut the dough into twelve equal pieces, by first cutting along the middle lengthways, then making five equally spaced cuts. You should have twelve mini rectangles, about 20cm x 5cm (plus the 'spare' piece of dough you cut off).

Using scissors, cut the baking paper around the twelve pizzas, so they each have their own portion that they are sitting on.

Cook's Tip:

*If making ciabatta pizzas, buy 6 ciabatta rolls instead of the pizza base ingredients.

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