Morning Mini Pizzas

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Morning Mini Pizzas

Prep time: 15 mins | Rising time: 60 mins | Bake time: 15–20 mins

The Ingredients

For the Dough:

  • Warm Water: 1.5 cups (300 ml) — Make sure it’s lukewarm, not hot, to avoid killing the yeast.

  • Vegetable Oil: 1/2 cup (100 ml)

  • Dry Yeast: 1 tablespoon (10 grams)

  • Granulated Sugar: 1 tablespoon (20 grams)

  • Flour: 4 cups (480 grams) — All-purpose or bread flour works best.

  • Salt: 1 teaspoon (8 grams)

For the Topping:

  • Peppers: 2 yellow, 1 red, 2 green (finely diced)

  • Braided Cheese: 150 grams (shredded or finely chopped)

  • Cheddar Cheese: 150 grams (grated)

  • Optional: 1 egg yolk (for brushing the crust)

Step-By-Step Instructions

1. Activate the Yeast

In a large mixing bowl, combine the warm water, sugar, and dry yeast. Stir gently and let it sit for about 5–10 minutes until it becomes frothy. This ensures your yeast is active and your bread will rise properly.

2. Mix the Dough

Add the vegetable oil and salt to the yeast mixture. Begin adding the flour one cup at a time. Mix with a wooden spoon or your hands until a soft, slightly sticky dough forms.

3. Knead and First Rise

Turn the dough onto a lightly floured surface. Knead for 5–8 minutes until it is smooth and elastic. Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free spot for 1 hour (it should double in size).

4. Prepare the Topping

While the dough is rising, finely dice all your peppers. In a separate bowl, mix the braided cheese and cheddar. Combine the peppers and cheese together so the colors are evenly distributed.

5. Shape the Pizzas

Once the dough has risen, punch it down to release air. Divide the dough into 10–12 equal-sized balls. Place them on a baking tray lined with parchment paper. Use the palm of your hand or your fingers to flatten each ball into a disk (about 10 cm wide), pressing down more in the center than the edges.

6. Assemble and Bake

Preheat your oven to 200°C. Divide the pepper and cheese mixture evenly among the dough disks, pressing the topping firmly into the center.

  • Pro Tip: Brush the exposed edges of the dough with a beaten egg yolk for that professional, shiny golden-brown finish seen in your photo.

7. Bake

Bake for 15–20 minutes or until the cheese is melted and bubbly and the crust is a deep golden brown.

Storage Tip

These stay soft for a couple of days if kept in an airtight container. You can also freeze them after they cool and just pop them in the toaster oven for a quick breakfast!

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