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Mini Pizza Faces

Recipe

This exciting and tasty dinner choice is sure to be a big hit with the kids this Easter!

Serves: 8 people   |   Prep time: 120 minutes   |   Cooking time: 12 minutes

Italian   |   Main

  

Ingredients

  • 450g The Pantry Strong White Bread Flour, plus more to dust
  • 7g Sachet The Pantry Yeast
  • 2 tbsp Solesta Extra-Virgin Olive Oil
  • 350ml Warm Water
  • 100ml Cucina Passata
  • Garlic Clove, crushed
  • 5 tbsp Grated Cheddar Cheese
  • Toppings of choice including cherry tomatoes, cooked ham, pineapple rings, sliced peppers, black olives, slices of courgette

  

Method

  1. Put the flour, yeast and 2 tsp salt into a large bowl and mix. Mix the oil and water in a jug, then tip into the bowl. Use a wooden spoon to work the liquid into the flour to form a sticky dough. Cover and leave for 15 minutes.
  2. Turn the dough onto a well-floured surface, flour your hands, then knead it for 2 minutes. Return the dough to the bowl, cover with oiled cling film, then let it rise in a warm place (or in the fridge overnight) until doubled in size.
  3. When ready to cook, heat oven to 240°C/220°C fan/gas 9. Dust 2 baking sheets with flour. Split the dough into 8, then roll thinly into rough circles. Lift onto the floured sheets. Mix together the passata and garlic and spread a thin layer of the sauce over each circle. Top each with grated cheese.
  4. Using a selection of toppings create a face on each pizza - olives, halved cherry tomatoes, sliced courgette for eyes, slices of pepper, halved pineapple rings for a mouth and shredded cooked ham for hair.
  5. Bake in a pre heated oven for around 12 minutes.