Miniature Cooking Chicken Recipe How to Make Miniature Crunchy Wrapped Noodles

Ingredients

• 250 g All-Purpose Flour (sifted)
• 5 g Active Dry Yeast (about 1 ½ teaspoons)
• 1 Tbsp Olive Oil (extra virgin recommended)
• 1 tsp Salt
• 150 ml Warm Water (about 40°C)
• 2 Tomatoes (medium, diced)
• ½ Onion (small, finely chopped)
• 2 cloves Garlic (minced)
• 2 Tbsp Ketchup
• 1 tsp Dried Basil
• 150 g Mozzarella Cheese (shredded)
• 50 g Salami (sliced thin)
• 30 g Black Olives (sliced)
• 30 g Bell Pepper (mixed red, green, yellow, diced)

Instructions

1. Make the Dough

   In a mixing bowl combine the flour, yeast, salt, olive oil and warm water. Stir until a shaggy dough forms, then knead on a lightly floured surface for about 5 minutes until smooth and elastic.

   Time: PT10M

2. First Rise

   Shape the dough into a ball, place it back in the bowl, cover with a clean kitchen towel and let it rest at room temperature for 30 minutes until slightly puffed.

   Time: PT30M

   Temperature: Room Temperature

3. Prepare Tomato Sauce

   Heat 1 tbsp oil in a saucepan over medium heat. Add the chopped onion and garlic, sauté until translucent (2‑3 minutes). Add the diced tomatoes, ketchup and dried basil. Simmer for 5‑7 minutes, stirring occasionally, until the sauce thickens.

   Time: PT10M

   Temperature: Medium Heat

4. Shape the Mini Pizzas

   Sprinkle a little flour on the work surface. Divide the rested dough into 4 equal portions and roll each into a 10‑cm (4‑inch) circle. Use a fork to prick holes across the surface to prevent bubbling.

   Time: PT5M

5. Assemble Toppings

   Place the rolled dough circles on a parchment‑lined baking sheet. Spread a thin layer of the tomato sauce on each, then sprinkle shredded mozzarella, followed by salami slices, olive rings and diced bell peppers.

   Time: PT5M

6. Bake the Pizzas

   Preheat the oven to 475°F (245°C). Bake the pizzas on the middle rack for 12 minutes, or until the crust is golden and the cheese is bubbling and lightly browned.

   Time: PT12M

   Temperature: 475°F

7. Cool and Serve

   Remove the pizzas from the oven, let them rest for 2 minutes, then slice and serve while hot.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

45g

Fat

12g

Fiber

3g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole Wheat Flour
• Instead of Active Dry Yeast: Instant Yeast
• Instead of Olive Oil: Vegetable Oil
• Instead of Tomatoes: Canned Diced Tomatoes
• Instead of Ketchup: Tomato Paste diluted with water
• Instead of Dried Basil: Fresh Basil, chopped
• Instead of Mozzarella Cheese: Dairy‑free mozzarella
• Instead of Salami: Pepperoni, Vegetarian salami
• Instead of Black Olives: Green Olives

Equipment Needed

• Mixing Bowl
• Measuring Cups and Spoons
• Whisk or Fork
• Rolling Pin
• Baking Sheet
• Parchment Paper
• Saucepan
• Chef’s Knife
• Cutting Board

Critical Steps — Do Not Skip

• Kneading the dough until smooth ensures proper gluten development.
• Allowing the dough to rise for the full 30 minutes gives the mini crust its fluffy interior.
• Baking at a high temperature (475°F) creates a crisp exterior while keeping the inside soft.

Chef Tips from the Video

• For extra flavor, add a pinch of garlic powder to the dough.
• A thin layer of cornmeal on the parchment gives a rustic bottom texture.
• Let the baked pizzas rest on a wire rack to keep the crust from steaming.

Troubleshooting

Storage

Refrigerator: Store leftover pizza in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and freeze for up to 1 month; reheat directly in the oven.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The dough can be prepared a day ahead and kept covered in the refrigerator.
• Tomato sauce freezes well; make it up to 3 days in advance.

Frequently Asked Questions