When you want to make pizza at home but don’t want to wait for it to rise, here are the pizza muffins, easy and pretty quick to make. We have used instant yeast, the flour is Italian 00, the equivalent is Plain flour/All Purpose Flour. They are also a nice idea for a buffet.
Makes 6 Pizza Muffins, Preparation time 15 mins, Cooking time 20 to 25 mins
- 250 g Italian 00 Flour or Plain flour/AP Flour
- 130 ml room temperature water
- 30 ml Evoo oil
- 1 teaspoon of dried instant yeast
- half a teaspoon of sugar
- 1 teaspoon of salt
- 1 Mozzarella, shredded or freshly diced
- Tomato sauce, to taste
- Dried oregano, to taste
- a handful of desalted capers and a handful of pitted black olives
- a couple of cherry tomatoes, optional
Preheat the oven to 200C/180C Fan/Gas 6. Line a 6 hole muffin tray with paper muffin cases.
Tip: If you don’t have paper muffin cases, lightly oil the muffins tray.
Put the sifted flour and sifted instant yeast in a bowl, add the water a little at a time, start stirring with a wooden spoon, then add the Evoo oil and stir again.
Add the teaspoon of salt and knead by hand for 5 minutes until you get a smooth dough.
Divide it into 6 portions and form them into balls, place them directly into the muffins tray lined with paper cases.
Slightly crush them on the bottom and fill them with a spoonful of tomato sauce, diced mozzarella, capers and olives cut into rounds and a sprinkling of dried oregano and a pinch of salt over each one. You can also add a cherry tomato in the centre.
Fold them up slightly as if to form a bundle to better enclose the seasoning.
Bake for about 20 or 25 minutes in the oven, let them cool down at room temperature before serving.