Mini Pizza Recipe: One Extra Ingredient Makes the Difference

Mini pizzas are a convenient homemade option for breakfast, dinner, social gatherings, children’s birthday parties or a snack to take along. This recipe keeps the familiar yeast dough but adds two small touches that make the result more aromatic.

The topping combines mozzarella with a little grated Parmesan. The edges receive a thin coating of olive oil mixed with finely chopped or crushed garlic and oregano. That combination helps the crust become fragrant and golden while the center stays soft.

The dough calls for flour, dry yeast, sugar, salt, lukewarm water and olive oil. After kneading for about eight minutes, it rests in a warm place for roughly an hour, until it doubles in size. The dough is then rolled to about half a centimeter thick, and rounds measuring approximately eight to 10 centimeters are cut out.

Each round gets a thin layer of tomato sauce, leaving the edge clear for the garlic oil. Mozzarella, ham or kulen and other preferred toppings are added, followed by Parmesan and oregano. The mini pizzas bake in a well-heated oven at 240°C for about 10 to 12 minutes, until the cheese melts and the edges turn golden. High heat and short baking time help the dough form a crust without drying out.