| | Mini deep dish pizzas
Mini deep dish pizzas
Mini deep dish pizzas 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. To make the dough, use a fork to whisk together the yeast and 80ml (1/3 cup) warm water in a small bowl. Cover with plastic wrap and set aside in a warm place for 5 minutes or until mixture is frothy.
  2. Meanwhile, whisk together the flour and salt in a large bowl. Make a well in the centre. Pour in the yeast mixture, oil and remaining 250ml (1 cup) warm water. Stir until just combined. Use your hands to bring the dough together.
  3. Turn the dough out onto a lightly floured surface. Knead for 12-15 minutes, until smooth and elastic. Drizzle the extra oil into a large clean bowl. Add the dough and turn to coat. Cover with a clean tea towel. Set aside in a warm, draught-free place for 1-2 hours or until doubled in size.
  4. Halve the dough. Place 1 portion of dough in a greased bowl, cover with plastic wrap and reserve for another use (see note).
  5. Place a baking tray in the oven. Preheat oven to 230C/210C fan forced. Grease twelve 80ml (1/3 cup) muffin pans with olive oil spray. Divide the dough into 12 equal pieces. Press each piece of dough onto the base and up the side of each prepared pan. Divide the pasta sauce among the pizza bases and place 2 pieces of bocconcini in each. Top each with a few slices of twiggy stick. Place the pans on the preheated tray and bake for 12-15 minutes or until the pizzas are golden. Sprinkle with basil leaves.
Time for preparing:
15 min.


  • 125ml (1/2 cup) tomato pasta sauce
  • 24 baby bocconcini
  • 2 twiggy sticks, thinly sliced
  • Fresh basil leaves, to sprinkle
  • Pizza dough
  • 1 1/2 teaspoon instant dried yeast
  • 330ml (1 1/3 cups) warm water
  • 500g (3 1/3 cups) bread and pizza plain flour
  • 2 teaspoons table salt
  • 2 tablespoons extra virgin olive oil, plus extra, to drizzle