Thermomix Mini Pizzas

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These delicious Thermomix mini pizzas are the perfect dinner for the kids. Get everyone involved for some fun family time. You can freeze them uncooked and cook from frozen. Perfect lunchbox treat. One of the most fantastic things for dinner is pizza. Easy to prepare and great fun for the kids. If you have a birthday party coming up, why not prepare the dough a day in advance and let the kids do all the rolling and topping by themselves. It is a great activity and gets them all involved and engaged with food ingredients. The dough is prepared the night before so that the dough has time to relax and develop in the fridge. I use the concept of 'old dough' in quite a few of my recipes because it is so much nicer and easier to prepare. The pizza toppings can be anything from salami and ham to veggies or salmon. Whatever you desire, it is up to you. Of course, you can also make large pizzas with this dough instead and have some adult sized dinner. Just weigh the individual pieces at 280g on top of the Thermomix and roll them into round pizzas instead. Want to know more about old dough? Leave me a comment.

Ingredients

  • 1.5 Tbsp dried active yeast
  • 300 g whole milk
  • 30 g butter
  • 500 g plain flour
  • 1 1/2 tsp salt
  • 10 g caster sugar
  • 1 tin chopped tomatoes
  • 1 tsp oregano
  • 100 g salami or ham
  • 1 red or yellow pepper
  • 200 g grated cheese

Instructions

  1. Place the milk, yeast and caster sugar in the mixing bowl. Warm 2 Min. / 37°C / Speed 2.
  2. If you don’t have a Thermomix, place lukewarm milk, yeast and sugar in a large mixing bowl and stir until dissolved.
  3. Add the butter, plain flour and salt. Knead 2 Min. / Kneading function.
  4. If you don’t have a Thermomix, add the butter, plain flour and salt to the mixing bowl and knead until you have a smooth dough.
  5. Remove and wrap in clingfilm. Chill overnight. The next day, remove the dough and place on a floured surface.
  6. Cut into 8 equal pieces and shape into balls. Roll each piece out to an oval and top with the toppings, starting with tomatoes and oregano. Place on two baking trays lined with greaseproof paper.
  7. Leave to rise for 30 minutes. Meanwhile preheat the oven to 230°C.
  8. Bake each tray in the oven for 10-15 minutes until golden and cooked through. Enjoy!

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12 Comments

  1. Megan on July 15, 2016 at 5:19 am

    These look good! Would you freeze uncooked at the end of step 6 or step 7? And if step 7, then would you bake from frozen or allow to defrost first? I see a weekend project coming up!
    (Found you via Tenina, your cookbook looks great!)

    • admin admin on July 15, 2016 at 5:47 am

      Hi Megan, thanks for your comment. There are two options for freezing: either you freeze the pizzas uncooked and let them defrost before baking them or you bake them a bit but so that they are still underdone and then freeze. In the latter case, you can bake from frozen at 220C. Hope that helps 🙂

  2. Julie on July 16, 2016 at 11:33 pm

    Please explain the concept of ‘Old Dough’ thank you.

    • admin admin on July 17, 2016 at 6:27 am

      Hi Julie ‘old dough’ means that you make a yeast dough and put it in the fridge overnight to let it prove. That means it has time to develop flavours over a longer period of time and the yeast matures, which means it is ‘old’. It is much easier then the next day to handle the dough and to shape it. Old dough is used when you want a bit more flavour or when you are attempting something like croissants or pretzels which requires shaping. I hope that makes sense.

  3. Vicky on October 2, 2016 at 11:24 am

    Hi! I have 2 questions. Could you freeze at step 5? Also, can you substitute with spelt flour instead? Thanks.

    • admin admin on October 2, 2016 at 4:30 pm

      Hi Vicky, you can refrigerate the dough overnight and use it the next day. Freezing usually doesn’t work for yeasted dough unless you roll it out into pizza bases and freeze them flat. Thaw before fore you top it. If you would like to use spelt flour, I suggest using 50% spelt and 50% strong white bread flour. You can use 100% spelt but just watch the consistency closely, as it can get too hard or too soft quite easily, add water as needed to balance the consistency.

  4. Sue on December 29, 2016 at 4:06 pm

    Would these work with some sourdough starter instead of dried yeast do you think? Any idea what sort of quantity starter would be used? Might need to do some experimenting.

    • admin admin on January 1, 2017 at 3:19 pm

      Hi Sue, of course. I actually have the recipe for a standard sourdough loaf on the website. You can use that one instead of this recipe but make small pizzas 🙂 xx

  5. Natasha on March 23, 2017 at 3:01 am

    Hi Sophia, i struggle to get the bottom of the pizzas crisp, they’re usually under done. Any suggestions?

    • admin admin on March 24, 2017 at 9:21 am

      Hi Natasha,

      It sounds a little bit like an oven issue to me.
      Can you tell me do you use fan forced or only the top heat? I feel like there is not enough heat getting to the bottom of the pizzas. What you could do is either place them on a pizza stone that you’ve preheated in the oven or to put the oven tray in the oven to preheat before adding the pizzas. That will help baking them quicker from the bottom and generate enough heat. Another great tip is to use a pizza tray (I’ve got one on the shop now). I hope that helps xx

  6. Monika on September 8, 2017 at 1:17 pm

    Hi Sophia,

    What do you mean by “Just weigh the individual pieces at 280g on top of the Thermomix”? Do you mean the ready dough? Can I use fresh yeast instead of dried? If yes, how much please? Thank you.

    • admin admin on September 12, 2017 at 7:01 am

      Yes the ready dough and yes you can use fresh yeast. It is approximately twice the quantity of dried yeast. x

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