Mini Stuffed Pizzas

MIX

Mix the flour, yeast, sugar and salt in a big bowl. Mix the water and oil together, then stir in with a cutlery knife.

KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer). 

RISE

Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – about 1 hour depending on how warm your kitchen is.

SHAPE

Divide the dough into 16 small pieces – keep others under the tea towel to stop them drying out. Roll a piece of dough to a small, thin (about the thickness of a £1 coin) round on a lightly floured surface. Lift onto a floured baking sheet. Time to top your pizzas. Try one of these yummy topping combinations:

• Sliced pear, walnuts, thyme and blue cheese
• Olives, sundried tomatoes, basil leaves and Parmesan
• Smoked bacon lardons, red onion, chilli flakes and goat’s cheese

To stuff the crust, simply sprinkle grated cheese around the edge of the pizza and then fold the edges over the cheese into the pizza

Preheat your oven to 240°C (fan 220°C, gas mark 8).

PROVE

Cover the dough again with a clean tea towel and leave to prove for 20 minutes until puffed a little. 

BAKE

Drizzle with a little more olive oil and bake for 15 minutes, until crisp and golden on top.