Healthy mini pizzas
Method
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Preheat the oven to 200C/400F/Gas 6.
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For the bases, mix the yeast with 170ml/6fl oz of lukewarm water, cover and set aside in a warm room for about 15 minutes.
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Meanwhile make the sauce. Heat the oil in a pan and gently fry the onion and garlic until the onions start to go soft. Add a splash of water to cool then add the remaining ingredients. Simmer for 15 minutes, or until thickened. Set aside until ready to construct the pizzas.
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For the bases, whisk the yeast and water mixture and set aside for another five minutes.
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Place the spelt flour and salt in a large bowl. Make a well in the centre and pour in the yeast mixture. Mix to combine then turn out onto a lightly floured work surface and knead for 5–10 minutes until smooth and silky to the touch, adding a little more flour if necessary.
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Divide the bread dough into eight pieces, roll each piece into a ball and place on a baking tray lined with baking parchment and flatten into a circle. Smear on some tomato sauce followed by your choice of toppings and bake for five minutes. Rotate and bake for a further five minutes, or until the base is crisp.
Ingredients
For the bases
- ½ tsp active dry yeast
- 285g/9¼oz white spelt flour, plus extra for dusting
- ½ tsp Himalayan pink salt
For the sauce
- 1 tbsp olive oil
- 1 onion, chopped
- 1 garlic clove, finely chopped
- 2 tbsp capers, rinsed and drained
- pinch dried chilli flakes
- 300g/10½oz tomatoes, deseeded and finely chopped
- 1 tbsp fresh oregano or 1 tsp dried oregano
For the artichoke, basil and mozzarella topping
- 2 canned artichoke hearts, thinly sliced
- 2 basil leaves, shredded
- 20g/¾oz buffalo mozzarella, torn into small pieces
For the courgette, lemon and feta topping
- 15g/½oz courgette, thinly sliced
- 3 strips of lemon rind, finely sliced
- 15g/½oz feta, crumbled
For the fennel, sweet potato and goats’ cheese topping
- 10g/1/3oz fennel, thinly sliced
- 15g/½oz sweet potato, thinly sliced
- 6g/¼oz hard goats’ cheese, grated
For the roasted garlic, beetroot and feta topping
- 3 garlic cloves, roasted and squeezed out of the skins
- 7g/¼oz beetroot, thinly sliced
- 10g/½oz feta, crumbled
Shopping List
Healthy mini pizzas
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled