Ready for a kitchen adventure that's fun, versatile, and full of flavor? Lykkers, these mini tomato pizzas are soft, tasty, and ideal for gatherings, snacks, or light meals.

They’re simple to make and offer a base you can customize however you like. Perfect fresh from the oven or lightly warmed, they’re sure to win hearts at any table!

Why These Mini Tomato Pizzas Are a Great Choice

Easy and Fun to Make

These pizzas are simple enough for beginner bakers yet satisfying for anyone who enjoys making things from scratch.

Ideal for All Ages

Perfect for school snacks, parties, or afternoon bites, they bring joy to both kids and adults.

Customizable Base

While the classic topping includes tomato, mozzarella, and herbs, the base can be adapted with various vegetables or dairy-based cheeses.

What You'll Need

For the Dough (Makes 24 mini pizzas):

- All-purpose flour (type 00): 500 g

- Fresh yeast: 10 g

- Sugar: 12 g

- Fine salt: 15 g

- Warm water: 250 g

- Olive oil: 60 g

For the Topping:

- Tomato puree: 350 g

- Fresh mozzarella: 250 g

- Fine salt: 1 teaspoon

- Ground black pepper: to taste

- Olive oil: to taste

- Dried oregano: to taste

How to Make Mini Tomato Pizzas

1. Start the Dough

Place the flour in a large bowl. Crumble the yeast over it and pour in the water. Mix gently with a wooden spoon.

2. Add Ingredients

Stir in the sugar, salt, and olive oil. Mix again until the ingredients are combined.

3. Knead the Dough

Transfer the dough to a work surface and knead it by hand until smooth and elastic.

4. Let It Rise

Shape the dough into a ball, place it in an oiled bowl, cover with plastic wrap, and let it rise for about 3 hours in a warm, draft-free area. It should triple in size.

5. Prepare the Topping

While the dough is rising, mix the tomato puree in a bowl with salt, black pepper, olive oil, and oregano. Stir well and set aside.

6. Roll Out the Dough

Once risen, move the dough to a lightly floured surface. Roll it out with a rolling pin into a rectangle about 4 mm thick.

7. Shape the Pizzas

Use a round cutter (around 7.5 cm in diameter) to cut out 24 circles. Reform the remaining dough into a ball, let it rest covered for 10 minutes, then roll and cut again.

8. Prepare the Baking Tray

Lightly oil a large baking tray. Place the dough circles on the tray and gently press the center of each to form a small well, leaving a 0.5 cm edge.

9. Add the Toppings

Dice the mozzarella. Spoon a bit of seasoned tomato into each well, top with diced mozzarella, a touch of oregano, and a drizzle of olive oil.

10. Bake

Preheat a static oven to 200°C (390°F). Bake on the bottom rack for 10 minutes, then move to the top rack for an additional 5 minutes, until golden and bubbly.

Tips for Storage and Serving

Serve Fresh

These mini pizzas taste best warm, either right out of the oven or slightly reheated.

Freeze for Later

The dough can be frozen after rising—portion it and store in freezer-safe bags. To use, let thaw at room temperature before continuing the recipe.

Parbake and Freeze

You can also bake them halfway, cool them, and freeze. When ready to enjoy, bake from frozen at a slightly lower temperature until heated through and golden.

Helpful Notes

Size Variations

Prefer bigger bites? Use a 9 cm cutter and make around 18 slightly larger mini pizzas.

Topping Ideas

Feel free to add finely chopped vegetables, sliced olives, or dairy-based cheeses to personalize your mini pizzas.

Conclusion

Lykkers, these delightful mini tomato pizzas bring joy with every bite. Easy to prepare and great for sharing, they’re a wonderful addition to any occasion. Bake a batch, explore your creativity with toppings, and enjoy the simple satisfaction of homemade flavor! Ready to give them a try? Let your oven do the magic and let your table shine!