* **Flour:** 7 cups total – A wholesome base for our dough. * **Salt:** 2 tsp – Balances the flavors. * **Warm Milk:** 2 cups – Activates the yeast, ensure it’s at the right temperature. * **Sugar:** 4 tbsp – Feeds the yeast and adds a slight sweetness. * **Instant Yeast:** 1 packet – The leavening agent for our dough. * **Butter:** 1/2 cup – Adds richness and moisture to the dough. * **Yogurt:** 1/2 cup – Enhances the dough’s tenderness. * **Fennel Seeds (optional):** 1/2 tsp – Adds a hint of anise flavor, if desired. * **Vegetable Oil:** 1 tbsp – To grease the dough while it rises.
# For the Toppings:
* **Cheese:** As desired – Shredded, for that cheesy top layer. * **Tomato Sauce:** As desired – Choose your favorite brand or homemade. * **Cherry Tomatoes:** A handful – Halved, for a juicy burst of flavor. * **Olives:** A handful – Sliced, for a salty touch. * **Green Peppers:** A few – Thinly sliced, for a crisp veggie addition.
# The Art of Mini Pizza Crafting
# Dough Preparation:
1. **Mix & Knead:** Whisk together your flour, salt, warm milk, sugar, and yeast. Add butter and yogurt to form a dough. If using, sprinkle in fennel seeds for an aromatic twist. Knead until smooth and elastic. 2. **Rise to the Occasion:** Coat the dough lightly with vegetable oil and let it rise in a warm spot until doubled in size, about 1 hour.
# Shaping the Mini Pizzas:
1. **Portion & Press:** Once risen, divide the dough into small balls. On a floured surface, flatten each ball to form mini pizza bases. 2. **Pre-bake:** Preheat your oven and pre-bake the mini bases just until they start to puff, making them ready for toppings.
# Topping & Baking:
1. **Spoon & Sprinkle:** Spread a spoonful of tomato sauce on each base. Sprinkle generously with cheese. 2. **Garnish & Bake:** Add halved cherry tomatoes, sliced olives, and green peppers. Bake until the cheese is melted and the edges are golden brown.
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# For the Dough:
* **Flour:** 7 cups total – A wholesome base for our dough.
* **Salt:** 2 tsp – Balances the flavors.
* **Warm Milk:** 2 cups – Activates the yeast, ensure it’s at the right temperature.
* **Sugar:** 4 tbsp – Feeds the yeast and adds a slight sweetness.
* **Instant Yeast:** 1 packet – The leavening agent for our dough.
* **Butter:** 1/2 cup – Adds richness and moisture to the dough.
* **Yogurt:** 1/2 cup – Enhances the dough’s tenderness.
* **Fennel Seeds (optional):** 1/2 tsp – Adds a hint of anise flavor, if desired.
* **Vegetable Oil:** 1 tbsp – To grease the dough while it rises.
# For the Toppings:
* **Cheese:** As desired – Shredded, for that cheesy top layer.
* **Tomato Sauce:** As desired – Choose your favorite brand or homemade.
* **Cherry Tomatoes:** A handful – Halved, for a juicy burst of flavor.
* **Olives:** A handful – Sliced, for a salty touch.
* **Green Peppers:** A few – Thinly sliced, for a crisp veggie addition.
# The Art of Mini Pizza Crafting
# Dough Preparation:
1. **Mix & Knead:** Whisk together your flour, salt, warm milk, sugar, and yeast. Add butter and yogurt to form a dough. If using, sprinkle in fennel seeds for an aromatic twist. Knead until smooth and elastic.
2. **Rise to the Occasion:** Coat the dough lightly with vegetable oil and let it rise in a warm spot until doubled in size, about 1 hour.
# Shaping the Mini Pizzas:
1. **Portion & Press:** Once risen, divide the dough into small balls. On a floured surface, flatten each ball to form mini pizza bases.
2. **Pre-bake:** Preheat your oven and pre-bake the mini bases just until they start to puff, making them ready for toppings.
# Topping & Baking:
1. **Spoon & Sprinkle:** Spread a spoonful of tomato sauce on each base. Sprinkle generously with cheese.
2. **Garnish & Bake:** Add halved cherry tomatoes, sliced olives, and green peppers. Bake until the cheese is melted and the edges are golden brown.
FOR VEGANS: This recipe uses non-vegan ingredients. If you prefer a vegan version, complete with photos of the preparation method, you can find it [here](https://dishcrafted.com/delightful-mini-vegan-pizzas-a-bite-sized-celebration/).
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