Description
Goldbraune Minipizzen mit fluffigem, zartem Teig, knusprigem Rand und feinem Oregano-Duft. Jeder Biss vereint herzhafte Aromen, sanfte Milchnoten und eine zart-salzige Kruste – ideal für gesellige Genussmomente.
Ingredients
Scale
- 1/2 kg Mehl
- 125 ml Wasser
- 125 ml Milch
- 1 TL Oregano
- 1 TL Salz
- 1 TL Zucker
- 5 EL Öl
- 1 Pck. Trockenhefe
- Ketchup oder Tomatenmark
- Öl (für die Soße)
- Oregano (für die Soße)
- Zucker (für die Soße)
- Kochschinken
- Rohschinken
- Käse
- Zwiebeln
- Wurst
- Paprika
- Thunfisch
- Champignons
Instructions
- Begin by preparing the dough. In a large mixing bowl, combine the flour, dry yeast, sugar, salt, and oregano. Mix the dry ingredients thoroughly to ensure the yeast and seasonings are evenly distributed.
- In a separate container, mix together the water and milk until combined. Warm the mixture slightly until it is lukewarm (not hot), which will help activate the yeast.
- Add the lukewarm milk and water mixture, along with the oil, to the bowl with the dry ingredients. Using your hands or a stand mixer with a dough hook, knead the ingredients together until a smooth, elastic dough forms. This should take about 8–10 minutes by hand or 5–6 minutes with a mixer.
- Cover the bowl with a clean kitchen towel or plastic wrap, and let the dough rest in a warm, draft-free place for about 45–60 minutes, or until it has doubled in size.
- Once the dough has risen, punch it down gently to remove excess air. Divide the dough into 12–13 equal portions. Roll each portion into a small ball using your hands.
- Place the dough balls on a lightly floured surface, cover them with a towel, and let them rest for another 10–15 minutes to relax the gluten, making them easier to roll out.
- After resting, take each dough ball and roll it out into a small round pizza base, about 8–10 cm in diameter, with a slightly raised edge to form the crust. Repeat with all dough balls.
- Place the prepared mini pizza bases onto a baking sheet lined with parchment paper, leaving some space between each one.
- Prepare the pizza sauce by mixing ketchup (or tomato paste) with a splash of oil, a pinch of oregano, a small amount of sugar, and salt to taste. Stir well until the sauce is smooth and evenly combined.
- Using a spoon, spread a thin layer of the sauce over each mini pizza base, ensuring the sauce covers the surface but leaves the edges free for the crust.
- Prepare your desired toppings. Slice or chop the Kochschinken, Rohschinken, cheese, onions, sausage, bell peppers, tuna, and mushrooms as needed. Arrange your preferred combination of toppings evenly over each mini pizza. Be creative and customize each one as you like.
- Preheat your oven to 180°C (356°F) with both top and bottom heat if available.
- Once all the mini pizzas are assembled and topped, transfer the baking sheet to the preheated oven. Bake the mini pizzas for about 15–20 minutes, or until the crust is golden brown, the cheese is melted and bubbling, and the toppings are cooked through.
- Remove the mini pizzas from the oven and let them cool for a few minutes on a wire rack. Serve warm and enjoy your delicious homemade minipizzen.
Notes
Feel free to get creative with the toppings according to your taste preferences. You can add olives, fresh basil, or even spicy salami for extra flavor. These mini pizzas are perfect for parties, kids’ lunches, or as a fun family cooking activity. Prepare the dough ahead of time for quicker assembly, and consider letting everyone build their own mini pizza for a personalized treat.
- Prep Time: 10
- Cook Time: 20
- Category: Pizza Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
