Two kinds of mini pizzas
easy
60 mins
60 mins
Ingredients
- 1⁄2 Cubes (21 g) Yeast
- 500 g + some flour
- 7-10 Tbsp Sugar
- 7-10 Tbsp Salt
- 10-12 TABLESPOONS Olive oil
- 1 collar Spring onions
- 250 g mixed minced meat
- 7-10 Tbsp Pepper
- 1 can(s) (425 ml) Pizza sauce oregano
- 1 tin(s) (200 g) Tuna fish natural
- 1⁄2 Federation Parsley
- 150 g cherry tomatoes
- 250 g Gouda (play)
- 2-3 TABLESPOONS Pine nuts
- 7-10 Tbsp Basil
- baking paper
Directions
- 1
Crumble the yeast and dissolve in approx. 1⁄4 l lukewarm water. Knead with 500 g flour, 1 teaspoon sugar and salt each and 3 tbsp. oil to a smooth dough. Cover and let it rise in a warm place for about 45 minutes.
- 2
Clean and wash spring onions and cut the white and green separately into rings. Fry the minced onions in 1 tbsp. hot oil until crumbly. Fry the white of the onions briefly. Season with salt and pepper. Add half the pizza sauce, bring to the boil and simmer for about 5 minutes.
- 3
Drain the tuna fish and tear it up. Wash parsley and chop very finely. Mix with 6-8 tablespoons of oil. Season with salt. Wash and quarter the tomatoes. Grate cheese.
- 4
Cover three baking trays with baking paper. Knead the dough and divide into about 22 pieces. Roll out round (approx. 9 cm Ø) on a floured work surface. Distribute on the baking trays. Spread half with the rest of the pizza sauce.
- 5
Sprinkle with tuna and half of the onion green. Spread the rest of the pizzas with minced sauce. Sprinkle with tomatoes and pine nuts. Sprinkle all pizzas with cheese.
- 6
Bake in a hot oven (electric oven: 225 °C/circulating air: 200 °C/gas: level 4) for 12-15 minutes each time. Sprinkle tuna pizzas with parsley oil, sprinkle with the rest of spring onions. Garnish minced pizzas with basil.
- 7
Drink tip: strong red wine, e.g. a Chianti.
Nutrition Facts
220 kcal
19 g
11 g
10 g
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