Mini Pizzettes

About Mini Pizzettes

Ingredients

• Refined flour 2 cups
• Fresh yeast ½ tbsp
• Salt to taste
• Sugar ½ tsp
• Refined oil 1 tsp + to grease
• Pizza sauce 4 tbsps
• Medium green capsicum, finely chopped 1
• Green olives 20 slices
• Pizza cheese, grated as required

How to Make Mini Pizzettes (Stepwise Photos)

Method

1. To prepare the pizza base, heat ½ cup water in a non-stick pan, add yeast and simmer for a minute. Add salt and sugar and mix well.
2. Take refined flour in a bowl, make a well in the middle, pour the yeast water into it and prepare a dough. Add oil and knead the dough. Cover and allow the dough with a damp cloth to rest for 10 minutes.
3. Preheat the oven to 180º C. Grease a baking tray with a little oil.
4. Divide the dough into 4 equal portions, roll each portion into a small round disc. Prick the discs all over with a fork and place them on the baking tray.
5. Keep the tray in the preheated oven and bake for 3-4 minutes or till they are half-baked.
6. Bring the tray out of the oven, spread 1 tbsp pizza sauce and sprinkle capsicum and olive slices on each of them. Grate pizza cheese on top, keep the tray back in the preheated oven and bake till the cheese melts.
7. Take the tray out of the oven, place the pizzas on individual serving plates and serve hot.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps