Baking / Brie / Goat's Cheese / Lunch / Olives / Prosciutto / pumpkin / Savoury / Spelt Flour / Tomato / Wholegrains / Zucchini

Rustic Oven-Baked Mini Pizzas

A simple, colourful, and down right delizioso recipe. With a dough base made from spelt flour along with yeast, oil and water, and topped with an intensely-flavoured red sauce and plenty of fresh seasonal ingredients, these little pizzas can be enjoyed anywhere, anytime. You can pull the dough out paper thin or leave it a little bit thicker, serve it straight with a drizzle of olive oil or bake it with toppings. The best advice I can give you is to release your inner Mario or Luigi and have some fun! Buon Appetito!

For the dough:

1 cup luke-warm water

2 tsp dry yeast (1 7g sachet)

2 tsp sea salt

2½ cups spelt flour

2 tbsp olive oil

For the tomato sauce:

1 tbsp extra virgin olive oil

1 red onion, roughly diced

1 garlic clove, chopped

2 tbsp capers, rinsed and drained

¼ tsp dried chilli flakes

1 can of tomatoes

1 tsp dried oregano

Salt and pepper


Kalamata olives

Zucchini, thinly sliced and lightly marinated

King brown mushrooms, quartered

Cherry tomatoes, halved

Red onion, sliced into segments


Goat’s cheese


Slices of prosciutto

Pumpkin, small dice

To make the dough:

Pour the luke warm water into a bowl. Add salt and yeast and mix. Stir in 2 cups of flour. Gradually adding more flour until the dough comes together enough to be able to knead. Knead on a lightly floured surface for a few minutes, adding additional flour if the dough sticks to your hands. Place the dough back in the bowl and drizzle with olive oil. Work the dough until it is completely covered in the oil. Cover bowl with a tea towel and leave to prove in a warm place for 1-2 hours.

To make the sauce:

In a medium sized pan, heat olive oil over medium heat. Add onion, garlic, chilli flakes and cook for approx 2-3 minutes. Add in the capers, tomatoes and oregano and cook for 10 minutes. Cover with lid and reduce the heat to simmer for 30 minutes.

Preheat the oven to the highest possible temperature. Remove the tea towel from the dough and start working it with your hands on a lightly floured surface. Make 8 to 10 small portions.

Stretch and flatten the dough until you get the desired size and thickness that you prefer and move it to a baking pan covered with parchment paper – as this dough uses spelt flour you might find that it doesn’t stretch as easily as wheat flour. Don’t give up, carefully work the dough with the palm of your hand and it will come good…promise!

Once the dough is rolled out, spread with some of the tomato sauce and pile high with the toppings of your choice! Bake in the oven for about 1—15 minutes or until the edges of the base is slightly burnt. Sprinkle with a little extra of your desired cheese, a drizzle of olive oil.

  Makes around 8 small pizzas or 1 large

2 thoughts on “Rustic Oven-Baked Mini Pizzas

  1. Pingback: Beer-braised Bunny + Pesto Pizza | Finger, Fork & Knife

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