Stuffed Mini Pizza Buns

Ingredients

• 375 g Type 45 flour (Sift before use)
• 3 g Baking powder (About 1/2 teaspoon)
• 12 g Fresh baker's yeast (Dissolve in warm milk)
• 5 g Sugar (1 teaspoon)
• 2.5 g Salt (½ teaspoon)
• 1 unité Egg white (Separate from yolk for glazing)
• 1 unité Egg yolk (For final glaze)
• 40 g Sunflower oil (Approximately 40 ml)
• 5 ml White vinegar (1 teaspoon)
• 200 ml Warm milk (Temperature 35‑40 °C)
• 30 g Unsalted butter (At room temperature)
• 0.5 unité Red bell pepper (Diced)
• 0.5 unité Green bell pepper (Diced)
• 50 g Onion (Finely sliced)
• 100 g Button mushrooms (Sliced)
• 30 ml Olive oil (For cooking the vegetables)
• 2 unité Garlic cloves (Crushed)
• 200 g Canned diced tomatoes (Can be substituted with fresh tomatoes)
• 15 g Tomato paste (About 1 tablespoon)
• 2 g Dried oregano (A pinch)
• 50 g Grated Emmental cheese
• 50 g Grated mozzarella
• 50 g Canned tuna (Drained, optional)

Instructions

1. Mix the dry ingredients

   In a large bowl, sift 375 g flour, add 3 g baking powder, 12 g fresh baker's yeast crumbled, 5 g sugar and 2.5 g salt. Mix well.

   Time: PT5M

2. Incorporate the liquids and knead

   Make a well in the center, pour in the egg white, 40 g sunflower oil, 5 ml white vinegar and 200 ml warm milk. Mix by hand or with a mixer until the dough begins to come together.

   Time: PT5M

3. Add the butter and knead

   Incorporate 30 g unsalted butter at room temperature. Knead for 5 minutes until the dough is smooth and elastic.

   Time: PT5M

4. First rise

   Shape a ball, place it in the bowl, cover with plastic wrap and let rise in an off oven until it doubles in size (50‑60 minutes).

   Time: PT55M

5. Prepare the vegetables

   While the dough rises, dice ½ red bell pepper, ½ green bell pepper, 50 g onion and 100 g mushrooms.

   Time: PT10M

6. Sauté the vegetables

   In a skillet, heat 30 ml olive oil over medium‑high heat. Add the onion, bell peppers and mushrooms, season lightly with salt and sauté for 5 minutes until tender.

   Time: PT5M

7. Prepare the tomato sauce

   In the same skillet, add 1‑2 crushed garlic cloves, 200 g canned diced tomatoes, 15 g tomato paste, a pinch of sugar, salt, pepper and 2 g oregano. Simmer for 10 minutes until thickened.

   Time: PT10M

8. Divide and shape the dough

   On a lightly floured work surface, deflate the risen dough, divide into 13 balls of about 50 g each, then lightly flatten by hand to form small disks.

   Time: PT15M

9. Create the well

   With the thumb or the back of a spoon, form a small indentation in the center of each disk without piercing the edge.

   Time: PT5M

10. Top the mini-pizzas

    Place a tablespoon of tomato sauce in each well, add Emmental and mozzarella cheese, then the sautéed vegetables and, if desired, 50 g crumbled tuna. Sprinkle with a little oregano.

    Time: PT5M

11. Brush the edge

    Lightly brush the edge of each mini-pizza with the reserved egg yolk to achieve a nice golden color.

    Time: PT2M

12. Rest before baking

    Let the mini-pizzas rest on the sheet pan for 15 minutes so the dough relaxes slightly.

    Time: PT15M

13. Bake

    Preheat the oven to 200 °C fan‑forced. Bake the mini-pizzas for 25‑30 minutes, until the cheese is melted and the crust is golden.

    Time: PT30M

    Temperature: 200°C

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

30 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Type 45 flour: All-purpose flour
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Fresh baker's yeast: Active dry yeast (4 g)
• Instead of Sugar: Honey (reduce slightly)
• Instead of Salt: Sea salt
• Instead of Egg white: Aquafaba (for vegan version)
• Instead of Egg yolk: Milk + sugar (for glaze)
• Instead of Sunflower oil: Neutral vegetable oil
• Instead of White vinegar: Lemon juice
• Instead of Warm milk: Warm almond milk
• Instead of Unsalted butter: Vegetable margarine
• Instead of Red bell pepper: Sweet paprika
• Instead of Green bell pepper: Diced zucchini
• Instead of Onion: Shallot
• Instead of Button mushrooms: Oyster mushrooms
• Instead of Olive oil: Sunflower oil
• Instead of Garlic cloves: Garlic powder (½ tsp)
• Instead of Canned diced tomatoes: Fresh crushed tomatoes
• Instead of Tomato paste: Tomato purée
• Instead of Dried oregano: Dried basil
• Instead of Grated Emmental cheese: Gruyère
• Instead of Grated mozzarella: Raclette cheese
• Instead of Canned tuna: Crumpled tofu (for vegan version)

Equipment Needed

• Kitchen scale
• Mixing bowl (salad bowl)
• Whisk or fork
• Clean work surface
• Rolling pin or hands (optional)
• Plastic wrap
• Skillet
• Small saucepan
• Wooden spatula
• Baking sheet
• Parchment paper
• Kitchen brush
• Oven (fan‑forced)
• Chef's knife
• Cutting board

Critical Steps — Do Not Skip

• First dough rise (step 4)
• Incorporation of butter at room temperature (step 3)
• Creating the well without piercing the edge (step 9)
• 15‑minute rest before baking (step 12)
• Baking at 200 °C until golden (step 13)

Chef Tips from the Video

• Using butter at room temperature avoids overly long kneading.
• Brushing the edge with egg yolk gives a shiny golden color.
• For a touch of fresh herbs, add chopped basil just before serving.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3 days.

Freezer: Wrap individually and freeze for up to 1 month.

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

Make-Ahead Tips

• Prepare the dough the day before and let it rise in the refrigerator; bring to room temperature before shaping.
• Tomato sauce can be made 2 days ahead and stored in the refrigerator.