How many mini pizzas do you want to bake?
These mini pizzas with pumpkin, mozzarella, and prosciutto are moist, aromatic, and easy to prepare. Perfect for a cozy evening or as a snack—small, delicious, and full of flavor.
#gluten-free
Ingredients
For the dough:
-
300
g
KOMEKO BROTGENUSS
-
7
g dry yeast
-
6
g salt
-
250
ml cold water
-
20
g olive oil
For the topping:
-
300
g steamed pumpkin, pureed
-
olive oil
olive oil
-
1
Onion, chopped
-
125
g mozzarella
-
100
g prosciutto (raw ham)
-
thyme
thyme
-
salt, pepper
salt, pepper
Preparation
- Prepare the dough
Combine KOMEKO BROTGENUSS flour, the dry yeast, salt, and cold water in a bowl and knead with a hand mixer (dough hook) at low speed. Once the dough is well blended, add the olive oil and knead again until it is elastic and smooth. - Let the dough rest
Transfer the dough to a floured surface and shape it into a ball. Then return it to the bowl, cover it (to prevent it from drying out), and let it rest in the refrigerator for about 3 hours. - Temper the dough
Remove the dough from the refrigerator and let it rest at room temperature for about 30 minutes. - Preheat oven
Preheat the oven to 240°C fan/convection oven. - Forming mini pizzas
Divide the dough into 16–20 small balls (depending on your preference) and shape them into round mini pizzas. Place them on a baking sheet lined with parchment paper. - Topping mini pizzas
Drizzle each mini pizza with a little olive oil, top with a tablespoon of salted pumpkin puree, and scatter the chopped onions, mozzarella, and prosciutto on top. Season with olive oil, thyme, salt, pepper, or other herbs/chili to taste. - Baking mini pizzas
Bake the mini pizzas in the preheated oven for 12–15 minutes until golden brown.
Our tip: With this amount of dough you can alternatively prepare 2 large pizzas (approx. 26 cm) or a whole pizza tray.
