- Yield : 38
- Prep Time : 2:00 h
- Cook Time : 20m
- Ready In : 2:20 h
- 1 sachet instant dry yeast
- 160ml warm water
- 430g Plain Flour
- 1 teaspoon Fine Salt
- 1⁄2 teaspoon white sugar
- 1 tablespoon Pure Cooking Oil
- 1 tablespoon mixed herbs, chopped
- 200ml pizza sauce
- 400g mozzarella cheese, grated
- Toppings of your choice
Stir together the yeast and warm water in a small bowl, set aside for 5 minutes. Mix together the Plain Flour, Fine Salt, sugar, dried herbs and Pure Cooking Oil in a large bowl. Stir in the yeast water. Knead with the dough on a well floured surface for about 5 minutes. Shape into a large ball by hand.
Oil two bowls lightly with Pure Cooking oil and set aside. Divide the dough into two pieces and roll into balls. Place each ball into the oiled bowls, seam side down, and coat the tops with a little more oil. Top each bowl with plastic wrap or a clean, dry towel and place the dough in a warm place. Let it rise for 2 hours.
Pre-heat oven to 200°C. Line a large baking sheet with non- stick aluminium foil. Place the pizza dough on a well-floured surface, press the dough firmly with your fingers to shape, and stretch gently into a rectangle.
With a round cutter, cut the dough into mini rounds, place the rounds 2cm apart on a baking sheet. Top each pizza with pizza sauce, mozzarella cheese and your desired toppings.
Bake the mini pizzas for 8-10 minutes, or until cheese is melted. Serve immediately garnished with fresh basil.