Fiery mini pizzas

Name: Fiery mini pizzas
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 300 g Flour; 1/2 pack Dry yeast; 7-10 Tbsp Salt; 1 TABLESPOON Olive oil; 6 Spring onions; 12 TABLESPOONS Texicana Salsa seasoning sauce; 48 (approx. 180 g) small slices of chorizo sausage; 12 TABLESPOONS grated gouda cheese; 7-10 Tbsp Flour; baking paper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

300 g Flour
1/2 pack Dry yeast
7-10 Tbsp Salt
1 TABLESPOON Olive oil
6 Spring onions
12 TABLESPOONS Texicana Salsa seasoning sauce
48 (approx. 180 g) small slices of chorizo sausage
12 TABLESPOONS grated gouda cheese
7-10 Tbsp Flour
baking paper

Directions

1
Pour the flour into a bowl and make a depression. Dissolve the yeast in 2 tablespoons of lukewarm water and pour into the depression. Mix with some flour from the edge to a pre-dough. Cover and leave to rise in a warm place for about 30 minutes. Warm 150 ml of water lukewarm. Add 1 pinch of salt, oil and lukewarm water to the pre-dough and knead until smooth. Form into a ball and let it rise again covered for about 30 minutes.
2
Clean and wash spring onions and cut them into small rolls. Form the dough into a roll and cut into 12 pieces of the same size. Roll out dough pieces on a floured work surface (10-12 cm Ø) and place on 2 baking trays lined with baking paper. Spread each with 1 tablespoon of salsa. Cover with spring onions and sausage and sprinkle each with 1 tablespoon of cheese. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes
3
30 minutes waiting time