The number of products that have been launched on the market under the premise of “pizza flavor” is countless, something that is especially popular in the snacks and appetizers segment. Pretending to reduce the variety of pizzas to a single flavor is actually quite absurd, so for the weekend snack we propose better prepare homemade mini pizzas to our liking.
We have already compiled a series of recipes for mini bites that emulated the popular Italian dish in the form of small snacks with bases or shapes other than the typical flat dough. Almost all “fake pizzas” repeat ingredients that have already become an identifiable icon or symbol for our palate: tomato sauce, mozzarella and oregano They are the essential basics. Of course, the pizza world is much more unfathomable.
Today we recover the flat base for an informal menu based on snacks, replacing the classic weekend pizza to play with the assortment and make even easier that we can eat with our hands without complicating ourselves so much when it comes to cutting and distributing the portions. Depending on the size, they can also be a snack to devour almost in one sitting, canapé type, or simply pizzas in a reduced version so as not to be left with just one flavor.
We can use our favorite dough recipe and cut mini portions before adding ingredients and baking, or go easy on the grocery store. ready-to-use doughwe can even take advantage of empanadilla wafers, puff pastry or wheat or corn tortillas.
mini caprese pizzas
We heat the oven to maximum temperature with heat only below. On a tray sprinkle a little flour or put parchment paper. Place the wafers, prick with a fork and spread tomato sauce to taste. We place the split cherry tomatoes in half and divide the mozzarella into pieces.
We bake at level 1, that is, the lowest position in the oven, until we see that the base is slightly golden. They can be very few minutes, so be careful not to burn them. We take it out carefully, wait a couple of minutes and sprinkle with a little fresh basil and optional pepper.
Full recipe | Mini Caprese pizzas, quick and easy recipe for a fun snack
mini prawn pizzas
Ingredients. 250 g of ready-to-use pizza dough, 200 g of raw peeled prawns, 100 g of cheese to taste, 50 g of mozzarella cheese, 1 beautiful tomato, extra virgin olive oil, black pepper, and salt.
Elaboration. Preheat the oven to 180ºC, spread the dough and cut portions with round molds or a glass. We cut the cheese into slices that we place directly on the pizzas in such a way that they are covered. Cut the tomato into slices, placing one inside each pizza, on top of the cheese. Season with salt and pepper. Place the prawns and cover with shredded mozzarella. We finish with a little pepper and bake for about 25 minutes.
Full recipe | Easy Mini Prawn Pizzas
Mini pizzas with tuna, cooked ham and mushrooms
Ingredients. 1 pizza dough, 200 g of canned tuna from the north, 100 g of cooked ham or york type, 4-6 cherry tomatoes, mushrooms, 1 mozzarella, tomato sauce, oregano and basil.
Elaboration. We preheat the oven with heat only down to the maximum temperature. Place the pizza bases on the tray with paper. Add the homemade tomato sauce, spreading with the back of a spoon. Sprinkle a little basil. Place the bonito, the cooked ham, the chopped mushrooms and the cherry tomatoes cut into four on top. Cover with mozzarella pieces and sprinkle with oregano. We bake below the whole until the base is golden and the ingredients are ready.
Full recipe | Mini pizzas with tuna, cooked ham and mushrooms, recipe for a snack
Mini pumpkin pizzas with blue cheese and sobrassada
Ingredients. 4 mini pizza doughs, 1 medium pumpkin, 1/2 fine julienned or chopped sweet onion, 50 g of blue cheese, sobrassada, 1 mozzarella, extra virgin olive oil, oregano, thyme and black pepper.
Elaboration. Cook or roast the pumpkin in the oven until it is very tender. Remove the pulp and cook it with the onion in a pan. Blend with a little oil and some milk or water, if it is too thick. Season. Preheat the oven to 200º C. Stretch the pizza doughs on a tray with baking paper and cover each one with a layer of pumpkin. Distribute blue cheese and sobrasada to taste. Add gratin cheese and season with oregano and pepper. Bake until cheese has melted. Carefully remove. Add some fresh thyme and oregano to taste before serving.
Full recipe | Pumpkin mini pizzas with blue cheese and sobrassada: easy recipe ideal to vary the typical flavors
Serrano ham and fig jam mini pizzas
Ingredients. 1 pizza dough or ready-to-use mini versions, extra virgin olive oil, 1 finely chopped onion or spring onion, fig (or plum) jam, 150 g Serrano ham, 100 g ricotta or cottage cheese or cream cheese, pepper , salt and thyme.
Elaboration. We make the dough or stretch and cut mini portions from a ready-to-use dough on a paper tray, or use mini doughs. Preheat the oven with heat from below at 200ºC. In a frying pan, heat the oil and add the chopped onion, pepper and salt; sauté 15 minutes over low heat until soft. Let cool a bit. On each pizza we spread fig jam, onion, ham and the cheese in pieces between the ham. Bake for 20 minutes or until we see the cooked dough. Garnish with fresh or dried thyme.
Full recipe | Serrano ham and fig jam mini-pizzas: recipe for an appetizer or snack dinner
Mini pizzas with ham and wild asparagus
Ingredients. 1 pizza dough or 6 ready-to-use mini versions, 6 tablespoons of tomato sauce, oregano, 6 slices of Serrano ham, 3 slices of bacon, 3 slices of deli turkey, 3 slices of mozzarella, 2 slices of cheddar or other cheese, 6 fine wild asparagus, basil to taste.
Elaboration. Preheat the oven to 200ºC with heat only below. We stretch the dough and cut the portions of dough to make the six mini pizzas. Prick with a fork, add a spoonful of tomato, a little oregano, and the chopped ham, turkey cold cuts and bacon. We chop the cheeses and distribute them on top, as well as the asparagus. We bake in the lowest level of the oven, about 8-10 minutes, depending on the size of the mini pizzas. Garnish with basil to taste.
Full recipe | Mini pizzas with ham and wild asparagus, snack recipe to eat with your fingers
Mini pizzas with tapenade, anchovies and peppers
Ingredients. 2 refrigerated or mini pizza crusts, 4 canned roasted red peppers, 1/2 clove of garlic, 4 sprigs of thyme, 15 ml extra virgin olive oil, 100 g pitted Kalamata black olives, 15 g capers, 12 anchovy fillets.
Elaboration. Preheat the oven to 180ºC with heat only from below. We stretch the pizza dough and cut 12 discs of about 6-8 cm in diameter with a bowl or a cutter if we have it. Place on a tray with baking paper. Mix the chopped olives, capers, garlic and oil in a bowl, crush well with a fork to form a paste. Cut the peppers into small strips. We distribute the tapenade in each mass, we put the pieces of the pepper and we place an anchovy. We crown with thyme and bake until we see the golden dough.
Full recipe | Recipe for mini pizzas with tapenade, anchovies and peppers
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