Mini seafood pizzas
What is better than mini-pizzas for the aperitif? Let you being tempted by this delicious recipe of homemade pizza dough created by the German blogger Yvonne, author of the blog “Experimente aus meiner Küche”. In this recipe, Yvonne revisits Italy with an original topping composed of spinaches, seafood and Parmesan cheese.
Easy
Ingredients
For 8 Mini- Pizzas
For the topping:
400g of Frutti di Mare, to cook
200g of spinaches leaf
1 onion
1 garlic clove
1 teaspoon of olive oil
1 ball of mozzarella
8 teaspoon of Parmesan cheese
Some salt
For the dough:
25g of fresh yeast (or 1 packet of dry yeast)
1 teaspoon of honey
240ml of lukewarm water
450 of flour, of which 100g of spelt flour and 350g of wheat flour
50ml of olive oil
1 teaspoon of salt
For the tomato sauce:
1 onion
2 to 3 garlic cloves
240ml of lukewarm water
400g of peeled tomatoes
2 teaspoons of pizza spices
1 teaspoon of basil
1 teaspoon of olive oil
A bit of water
Some salt
Cooking Instructions:
1. Thaw the seafood for 2 to 3 hours to room temperature or leave them under running water for 10 minutes (see instructions on the packaging).
2. Preparation of the pizza dough : mix the yeast with some honey until it becomes liquid. Add the lukewarm water, mix everything and leave for 10 minutes. Add some flour, the oil, the salt and knead until dough becomes smooth. Cover the dough and let the dough rises for minimum 1 hour to room temperature.
3. Preparation of the tomato sauce : peel the onion and the garlic and cut in thin cubes. Warm up the olive oil in a pot and brown the onion and the garlic for a few minutes. Add the peeled tomatoes, a bit of water and the spices. Let simmer for 5 to 10 minutes.
4. In parallel, wash the spinaches, peel the onion and the garlic, cut in thin cubes. Warm up the olive oil in a frying pan and brown the onion and the garlic for a few minutes. Add the spinaches and let simmer for 4 to 5 minutes until the spinaches reduce. Season with salt and set aside.
5. Once the dough is ready, preheat the oven to 250°C (convection mode). Remove the dough from the bowl, remove the gas (knead a second time in order to evacuate the air) and divide it in 8 equal parts. Form a ball with each part and roll out the dough on baking paper. Baste with a tablespoon of tomato sauce and add the spinaches and the Frutti di Mare on each pizza. Cut the mozzarella in pieces and spread evenly on all pizzas.
6. Let rest for 10 more minutes and place the pizzas on the hot baking greed with baking paper. Cook the pizzas to 225°C for approximately 13 to 15 minutes. Remove then the pizzas from the oven and sparkle with Parmesan cheese and serve!
