Colorful mini pizzas

Name: Colorful mini pizzas
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 35
Ingredients: 1 package Dry yeast; 500 g Baking mix for ciabatta; 3 medium-sized tomatoes; 150 g Kabanossi; 6 Artichoke hearts (tin); 7-10 Tbsp Flour; 4 TABLESPOONS Tomato paste; 4 TABLESPOONS Pesto (glass); 7-10 Tbsp oregano, salt, white pepper; 50 g grated gouda; 4-6 Tbsp olive oil, baking paper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 35

1 package Dry yeast
500 g Baking mix for ciabatta
3 medium-sized tomatoes
150 g Kabanossi
6 Artichoke hearts (tin)
7-10 Tbsp Flour
4 TABLESPOONS Tomato paste
4 TABLESPOONS Pesto (glass)
7-10 Tbsp oregano, salt, white pepper
50 g grated gouda
4-6 Tbsp olive oil, baking paper

Directions

1
Mix yeast and baking mix. Add 335 ml lukewarm water. Mix everything briefly with the dough hooks on a low setting. Then knead for about 3 minutes on the highest setting until smooth. Cover and leave to rise for about 30 minutes.
2
Wash the tomatoes. Cut tomatoes and kabanossi into slices. Halve or quarter the artichokes
3
Form the dough into a roll on a little flour. Cut into approx. 35 slices and form into thin flat cakes (6-7 cm Ø). Place on baking trays lined with baking paper, prick several times
4
Spread with tomato paste or pesto, season. Cover with prepared ingredients. Sprinkle with cheese or drizzle with oil. Leave to rise for about 15 minutes. 5 Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 12 minutes