These Easy Freezer Friendly Mini Pizzas are topped with a rich tomato sauce, melted cheese and toppings. They are then baked until golden and delicious.
6 - 8clovesGarlicCrushed, Adjust according to your preference
1tspDry Oregano
Salt and Pepper
Toppings
1lbMince Cooked, Lamb, Beef or Chicken (Optional)
250 - 400 gCheeseMozarella, Cheddar, Red Leicester
Instructions
Dough (Skip this step if you are using ready made dough which will come with instructions on the back of the pack).
Place Flour and Salt in a bowl.
If using Active Dy Yeast, mix the yeast, sugar and oil into the lukewarm water and milk leave for a few minutes. It will begin to foam. Add to the Plain Flour.If using Instant Yeast, add to the Flour and Salt Bowl along with Oil, Sugar, Water and Milk. Just make sure the Salt and Yeast are on opposite ends.
Stir with a wooden spoon and then knead by hand on a lightly floured surface for at least 5 minutes or mix in a stand mixer with a dough hook until it forms a dough 5 - 7 minutes. Continue to knead till springy.
Place the ball of dough in a lightly greased bowl. Cover the bowl with a damp cloth and place in a warm area for an hour until the dough has doubled in size.
Sauce
To make the sauce (Optional step) - I like to simmer all the ingredients for the sauce together over medium low heat for 25 - 30 minutes. You can just simply mix the ingredients together.
Make Pizza
Tip the dough out onto a surface dusted with flour. Knock back to push the air out.
Line oven trays with baking paper.
If using immediately, divide the dough up into small balls and roll out to 3 inches across.
Preheat the oven to 245 C/475 F/Gas Mark 9.
Top the base with sauce, toppings and cheese and bake till cheese has melted and bases are crisp at the edges.
Bake for 10 - 12 minutes.
Notes
Potential Toppings
Use your favourite pizza toppings!Great options include:Sliced PolonyCooked Sausage MeatSliced Red OnionsCornSliced PeppersSliced MushroomsSliced OlivesTunaCooked Chicken BreastCooked Rotisserie ChickenCooked MinceSun Dried TomatoesPineappleDoner
Alternative Pizza Bases
BagelsBreadEnglish MuffinsMini TacosNaanChapatti
Tips for perfect mini pizzas
Use a biscuit/cookie cutter or the bottom of a glass to cut the pizza base circles out of the dough.
When adding the Water and Milk, do so slowly. You may not need all of it.
You can use all Water or all Milk if you prefer.
Lightly dust the surface before cutting out the bases to prevent them sticking.
Grate your own cheese. This is because ready grated cheese come with a coating which prevents it from sticking together and affects how it melts.
If using Active Dy Yeast, mix the yeast, sugar and oil into the lukewarm water and milk leave for a few minutes. It will begin to foam. Add to a bowl with the Plain Flour and Salt.
If using Instant Yeast, add to the Flour and Salt in a bowl Bowl. Just make sure the Salt and Yeast are on opposite ends.
How long do they take to cook?
Cook at 200 C/GM 6 for 8 - 10 minutes or until the cheese is melted and the crust is crispy at the edges.
Can I make them bigger/smaller?
Yes you absolutely can. You will need to adjust cooking times accordingly. Larger pizzas with a thicker base will need a few minutes longer and smaller pizzas with a thin base won't take as long to cook.
Storage
Fridge
MIni Pizzas can be stores in the fridge for up to 4 days. Reheat in the microwave.
Freezer
Freeze cooked
Bake and then cool completely. Once cool, pack them in an air tight container or freezer bag for up to 3 months.
To reheat, microwave and heat in 30 second bursts or place in the oven for 4 - 5 minutes at 180C/GM4.
Freeze uncooked
Freeze the entire tray wrapped in cling film for 3 - 4 hours. Once frozen, remove them from the tray and place in a ziplock bag or airtight container
To cook - cook as recipe suggests but add 2 minutes to cooking time.