Oven baked mini pizza, cooked in minutes.

This is an English adaptation of the classical Italian dish.

This makes about a dozen medium thickness pizzas.

This recipe contains the following types of ingredient: meat and poultry; dairy and honey; plants and fungi.


Pizza dough:
500 g
plain white flour
500 g
strong white bread flour
3 tsp
dried yeast
2 tbsp
Zaytoun FAIRTRADE olive oil
3 tsp
Topping (1):
400 g can
chopped tomatoes
50 ml
tomato puree
150 g
grated cheese
Topping (2):
to taste
grated cheese
to taste
FAIRTRADE freshly ground black pepper
Extra toppings:
chicken nuggets
sliced FAIRTRADE olives
diced fried bacon
thinly sliced salami
sliced and fried mushrooms
sliced FAIRTRADE pineapple chunks
a few ml
Zaytoun FAIRTRADE olive oil



Unused pizza dough can be frozen for future use.


In a large warm mixing bowl, mix the flours, water, salt, yeast and 1 tbsp of oil to form a dough ball.

Turn onto a clean worksurface and knead until smooth.

Wash out the bowl and dry it, and then add a little oil. Put the dough ball in the bowl and swirl it to cover with oil. Cover and put in a warm place to rise, until doubled in volume (60 - 90 mins).

Meanwhile make the toppings

Basic Topping 1

The tomatoes should be mixed with tomato puree to thicken them a little.

Basic Topping 2

Make the Italian Tomato Sauce as per the recipe.

Other toppings

Slice and or cook the rest as necessary.


Pre-heat the oven to maximum temperature.

Deflate the dough by turning out and patting.

Cut off a lemon sized lump of dough (100 gm of dough is fine for one pizza for one person).

Roll it round between your hands to make a dough ball.

On a floured surface, roll the dough out using a rolling pin, until about 4 mm thick keeping it as round as possible.

Place on a baking tray.

Add a drizzle of oil and a good pinch of salt.

Add your chosen toppings.

Bake in the top of the oven for 5 to 8 minutes.

If the "crust" is browning at the edges and any cheese is melted, it's cooked.


Add any extras such as fresh herbs or green leaves.

To serve

Eat whilst still hot.


Daniel Stevens (master baker) suggests olive oil and herbs in place of tomatoes and cheese topping.