Mini Margherita Pizzettas
280kcal
Ingredients
Dough
- 1 1/2 cups all-purpose flour
- 1 tsp active dry yeast
- 1 tsp granulated sugar
- 1/2 tsp kosher salt
- 1/2 cup warm water about 110°F
- 2 tbsp olive oil plus extra for brushing
Toppings
- 1/2 cup canned crushed tomatoes
- 2 cloves garlic minced
- 1/4 tsp dried oregano
- 4 oz fresh mozzarella cheese torn into small pieces
- 1/4 cup fresh basil leaves torn
- Coarse sea salt for sprinkling
Equipment
- oven
- baking sheet
- Rolling Pin
Method
- In a medium bowl, combine the warm water, yeast, and sugar, then let stand for 5 minutes until foamy and activated.
- Stir in the flour, kosher salt, and 2 tablespoons olive oil until a shaggy dough forms, then knead on a floured surface for 3-4 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled in size.
- Preheat your oven to 475°F and lightly brush a baking sheet with olive oil while the dough rises.
- Punch down the risen dough and divide into 4 equal pieces, then roll each piece into a 6-inch round on a floured surface.
- Spread 2 tablespoons crushed tomatoes onto each dough round, leaving a 1/2-inch border, then top with minced garlic, oregano, and mozzarella pieces.
- Bake for 10-12 minutes until the crust is golden and the cheese is bubbly and slightly browned around the edges.
- Remove from oven and immediately top with fresh basil and a sprinkle of sea salt before serving.
Nutrition
Calories280kcalCarbohydrates38gProtein10gFat10gSaturated Fat4gPolyunsaturated Fat1gMonounsaturated Fat5gCholesterol20mgSodium350mgPotassium180mgFiber2gSugar3gVitamin A300IUVitamin C6mgCalcium150mgIron2.5mg