Prep Time: 2 hours
Cook Time: 32 minutes
Total Time: 2 hours, 32 minutes
Portions: 8 mini pizzas
Serving Size: 7'' diameter pizza
Servings: 2 pizzas
For the dough:
- 200 g flour
- 8 g dry yeast I used Fleischmann, one packet
- ½ teaspoon salt
- ⅛ cup olive oil
- 180 ml warm water
For the toppings:
- 8 balls size of a golf ball boccocini
- 8 tablespoon tomato sauce
- 4 teaspoon pesto
- 2 pinches salt
In a big bowl or on a clean table if you wish, make a little volcano with the flour and in the middle pour the yeast and 20ml of water. Mix it and let is rest 15 minutes.
Add the salt, the olive oil and the rest of water progressively, mix with your hand until you obtain a slightly sticky ball. Work the dough a good 10 minutes with your hands.
Put in in a bowl, cover it and let it rest for an hour.
Sprinkle some flour on your table, separate your dough in 2 equal portions and with the help of a roller, roll it down to make a 7'' diameter pizza.
For the topping:
Spread 4 tablespoons of tomato sauce on each pizza , slice the ball of boccocini and put it on it. Drizzle 2 teaspoons of pesto on each pizza and sprinkle some salt.
Repeat for the other pizza.
Bake on some parchment paper for 15 minutes at 400F.
Calories: 559kcal | Carbohydrates: 82g | Protein: 14g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 2mg | Sodium: 1389mg | Potassium: 344mg | Fiber: 5g | Sugar: 3g | Vitamin A: 461IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 5mg