Mini Pepperoni, Bocconcini & Basil Pizzas

Ingredients

2 Pepperoni

220gm Bocconcini

Fresh Basil Leaves

Pizza Sauce

1 (400gm) Can Crushed Tomatoes

2 Cloves Garlic, finely Chopped

1 tbls Finely Chopped Italian Parsley

1 tbls Finely Chopped Oregano

1 tbls Tomato Paste

1 tsp Olive Oil

Sea Salt

Cracked Black Pepper

Pizza Dough

1 + ½ Cups plain flour

1 tsp dried yeast

tsp sugar

½ tsp sea salt

½ Cup warm water

Method

To prepare the pizza dough, combine the warm water, sugar & yeast in a jug, stir and set aside in a warm place until bubbles form. In a food mixer (using the dough hook) place the flour & sea salt, mixing slowly, add the water and yeast mix, mix until the dough has come together. Cover with a damp tea towel & set aside for 30 minutes or until the dough has doubled in size. Once proved remove from bowl & portion into small pizzas, roll out on a floured board.

To make the pizza sauce, in a bowl place the crushed tomatoes and tomato paste, mix well until combined, add the fresh herbs, garlic, olive oil and season with sea salt & black pepper.

Spoon a little of the tomato sauce onto the bases, top with torn bocconcini, thinly slice the pepperoni and scatter over the pizzas. Cook in a pizza oven or on a pizza stone in the oven at 200℃ or until the bases are golden brown and the toppings cooked.

To serve, sprinkle over the basil leaves.

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