Mini pizzas for lovers

Huile d'olive de la Vallée des Baux-de-Provence PDO
Intense flavour
Mini-pizzas des amoureux
A PDO
Preparation
20 min
A PDO
Resting time
2h
A PDO
Cooking time
20 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Parties and event Appetiser

Ingredients

A PDO
For 8 personnes
For the dough:
  • 150g of flour
  • ½ teaspoon of dried baker’s yeast
  • ½ teaspoon of salt
  • 100 ml of warm water (35°C–38°C)
  • 1 tablespoon of full-flavoured olive oil
For the filling:
  • 4 very ripe tomatoes (or tomato purée)
  • 1 onion
  • Intense-flavoured olive oil
  • 1 ball of mozzarella
  • Thinly sliced cured ham
  • Fresh basil

Tip

We recommend a full-flavoured olive oil for its pronounced vegetal character. You could also use an olive oil from PDO Nîmes, PDO Aix-en-Provence, PDO Haute-Provence, PDO Provence, of the Picholine, Aglandau, Olivière varieties, etc.

Instructions

Prepare the pizza dough:

  • In a small bowl, mix the yeast with 50ml of water and 25g of flour. Stir and leave for about 15 minutes: the mixture will start to foam, and a layer of foam will appear on the surface.

  • Place the flour in a mixing bowl, make a well in the centre and pour in the yeast. Mix together. Then add the olive oil, salt and the rest of the water.
  • Knead for about 5 minutes (if you don’t have a food processor, start by mixing with a spoon, then knead the dough by hand for 5 minutes until it is very smooth and even). Shape into a ball, then cover the bowl with cling film.
  • Leave to rise for 1 to 2 hours in a warm place, until the dough has doubled in size.
For the filling:

  • Peel the tomatoes and cut them into pieces (you can also use shop-bought tomato purée). Heat a little olive oil in a saucepan with the peeled and finely chopped onion, add the tomatoes, season with salt and pepper, and leave to reduce. Then blend to make a purée. Drain the mozzarella and cut it into pieces. Cut the thinly sliced cured ham into pieces.

  • Preheat the oven to 200°C.
  • Shape the dough into small balls, flatten them on a floured work surface, first by hand and then, if necessary, with a rolling pin, to form discs a few millimetres thick.
  • Place the dough on a baking tray lined with baking paper. Spread a little tomato sauce over it, leaving the edges free. Add 2 or 3 pieces of mozzarella. Drizzle with a few drops of olive oil. Bake for about 10 minutes, until the mozzarella has melted. Then sprinkle with pieces of cured ham and a few basil leaves.

Tip

We recommend a full-flavoured olive oil for its pronounced vegetal character. You could also use an olive oil from PDO Nîmes, PDO Aix-en-Provence, PDO Haute-Provence, PDO Provence, of the Picholine, Aglandau, Olivière varieties, etc.
We recommend...

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.

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