Fluffy Mini Pizzas

Ingredients

• 330 g Type 45 flour (Sift to avoid lumps)
• 60 g Sunflower oil (At room temperature)
• 100 g Warm water (30‑35°C, not boiling)
• 80 g Plain yogurt (No added sugar)
• 6 g Bread yeast (1 packet or 1/2 teaspoon if dry)
• 2 g Baking powder (½ teaspoon)
• 0.5 teaspoon Salt (dough)
• 1 teaspoon Sugar
• 200 g Canned tomato puree (Preferably without added salt)
• 0.5 teaspoon Salt (sauce)
• 0.25 teaspoon Black pepper
• 0.25 teaspoon Garlic powder
• 0.25 teaspoon Onion powder
• 0.5 teaspoon Dried oregano
• 1 tablespoon Olive oil (sauce)
• 50 g Grated Emmental cheese (For the base)
• 100 g Grated mozzarella (Low moisture, melts well)
• 1 small Onion (Finely sliced)
• 0.5 piece Bell pepper (Cut into small dice)
• 1 teaspoon Olive oil (topping)
• 1 pinch Dried oregano (topping)

Instructions

1. Weigh the dry ingredients

   Place the bowl on the scale, tare it, then weigh the flour, salt, sugar, bread yeast and baking powder.

   Time: PT5M

2. Mix the dry ingredients

   Mix the flour, salt, sugar, bread yeast and baking powder well in the bowl.

   Time: PT2M

3. Incorporate the liquids

   Add the yogurt, sunflower oil and warm water gradually while mixing until a homogeneous dough forms.

   Time: PT5M

4. Knead the dough

   On a lightly floured work surface, knead the dough for 5 minutes until it no longer sticks and is supple.

   Time: PT5M

5. First rise

   Return the dough to the bowl, cover with plastic wrap and let rise for 45 minutes at room temperature (or in the turned‑off oven).

   Time: PT45M

6. Prepare the tomato sauce

   In a small bowl, combine the tomato puree, salt, pepper, garlic powder, onion powder, oregano and olive oil.

   Time: PT5M

7. Preheat the oven

   Turn on the oven to convection mode at 190°C and let it heat up.

   Time: PT10M

   Temperature: 190°C

8. Roll out and cut the dough

   On the work surface, roll out the dough to the desired thickness, then cut 20 circles of 5‑6 cm with the cutter.

   Time: PT5M

9. Place on the sheet

   Place the circles on a baking sheet lined with parchment paper, leaving a small space between them.

   Time: PT2M

10. Top the mini pizzas

    Spread a teaspoon of tomato sauce on each circle, add a little Emmental, then mozzarella, a few onion slices, bell pepper dice, a drizzle of olive oil and a pinch of oregano.

    Time: PT5M

11. Bake in the oven

    Bake the mini pizzas for 12 minutes until the cheese is melted and lightly golden.

    Time: PT12M

    Temperature: 190°C

12. Rest and serve

    Remove the sheet, let rest for 2 minutes, then serve hot.

    Time: PT2M

Nutrition Facts

Calories

170

Protein

7 g

Carbohydrates

20 g

Fat

7 g

Fiber

1 g

Ingredient Substitutions

• Instead of Type 45 flour: All‑purpose flour
• Instead of Sunflower oil: Olive oil
• Instead of Plain yogurt: Greek yogurt
• Instead of Bread yeast: Active dry yeast
• Instead of Baking powder: Baking soda + vinegar
• Instead of Canned tomato puree: Tomato coulis
• Instead of Garlic powder: Fresh grated garlic
• Instead of Onion powder: Finely chopped fresh onion
• Instead of Dried oregano: Dried basil
• Instead of Olive oil (sauce): Sunflower oil
• Instead of Grated Emmental cheese: Grated cheddar
• Instead of Grated mozzarella: Raclette cheese
• Instead of Onion: Shallot
• Instead of Bell pepper: Zucchini

Equipment Needed

• Kitchen scale
• Mixing bowl
• Spoon or whisk
• Rolling pin
• Dough cutter (5‑6 cm)
• Baking sheet
• Parchment paper (optional)
• Oven
• Spatula or pizza spoon
• Knife

Critical Steps — Do Not Skip

• Incorporate the liquids without overheating the water
• Knead until a supple and non‑sticky dough is obtained
• Let rise until it triples in volume
• Preheat the oven to 190°C
• Baking: do not exceed 12 minutes to avoid drying out

Chef Tips from the Video

• Use parchment paper to prevent the dough from sticking to the sheet.
• An extra small piece of dough can be rolled very thin and used as a crouton base.
• Sprinkle a little parmesan before baking for extra flavor.

Troubleshooting

Storage

Refrigerator: Store the cooked mini pizzas in an airtight container for 2‑3 days.

Freezer: After cooling, wrap them individually and freeze for up to 1 month. Reheat directly in the oven.

Room temperature: Consume within 2 hours if left at room temperature.

Make-Ahead Tips

• Prepare the dough the day before and let it rise in the refrigerator; bring it back to room temperature before rolling out.
• Tomato sauce keeps for 3 days in the refrigerator or 1 month in the freezer.
• Top the mini pizzas, freeze them raw and bake directly from the freezer (add 2‑3 minutes baking time).