Mini Pizzas

We take recipes from everywhere and use them for inspiration.
We play with the flavours and then make them our own.
We make our own marinades and sandwich fillings.
All of our savouries are made by hand in our kitchens.
We learn from our customers’ feedback.

Here is the base recipe for our Mini Pizzas

Ingredients

For the bases
½ tsp active dry yeast
285 white spelt flour, plus extra for dusting
½ tsp salt

For the sauce
1 tbsp olive oil
1 onion, chopped
1 garlic clove, finely chopped
pinch dried chilli flakes
300g/10½oz tomatoes, deseeded and finely chopped
1 tbsp fresh oregano or 1 tsp dried oregano

Then we add olives, salami, anchovies, spinach, mozzarella, onions, peperoni, tuna, chillies and whatever else we find in the kitchen. Let us know if you have any preference.

Method

1. Preheat the oven to 200C/400F/Gas 6.

2. For the bases, mix the yeast with 170ml/6fl oz of lukewarm water, cover and set aside in a warm room for about 15 minutes.

3. Meanwhile make the sauce. Heat the oil in a pan and gently fry the onion and garlic until the onions start to go soft. Add a splash of water to cool then add the remaining ingredients. Simmer for 15 minutes, or until thickened. Set aside until ready to construct the pizzas.

4. For the bases, whisk the yeast and water mixture and set aside for another five minutes.

5. Place the spelt flour and salt in a large bowl. Make a well in the centre and pour in the yeast mixture. Mix to combine then turn out onto a lightly floured work surface and knead for 5–10 minutes until smooth and silky to the touch, adding a little more flour if necessary.

6. Divide the bread dough into eight pieces, roll each piece into a ball and place on a baking tray lined with baking parchment and flatten into a circle. Smear on some tomato sauce followed by the toppings and bake for five minutes. Rotate and bake for a further five minutes, or until the base is crisp.