Herb mini-pizzas

See the recipe by

Molino Soncini Cesare Bread Line 00RA flour250g
tomato pureeenough to cover the mini-pizzas
beer yeast15g

Ingredients for the filling/topping

1 sprig of parsley, 1 sprig of rosemary, 2 sprigs of marjoram, 3 sprigs of thyme, 1 sprig of basil, 3 tablespoons of extra-virgin olive oil, pinch of salt


Sift the flour, and spread it out on your work surface. Dissolve the yeast in 3 spoonfuls of water, and pour into the centre of the flour. Work it together for 10 minutes, by when the dough should be smooth and elastic. Beat the dough repeatedly on your work surface, and leave it to rise for an hour under a cloth.
In the meantime, wash all your herbs, and dry them with a clean cloth. Roll the risen dough out with a rolling pin until it is 5-6mm in height. Using a 6cm mould, cut out disc-shaped pieces of dough, and cover each with a layer of tomato puree. Now chop the herbs all together, mix together and place a spoonful of the resulting mix on each disc. Space them out on an greased oven-dish, and bake in a pre-heated oven for 15 minutes at 240°C. Serve immediately once cooked (although they can be eaten cold as well).


Leave a comment


Except where indicated; images and recipes supplied by our bloggers are copyright of the blogger concerned, and are reproduced here with their permission.