🍽️ Mini Pizzas with Fresh Pesto

Name: Mini Pizzas with Fresh Pesto
Total time: 30 min
Yield: 4 servings
Ingredients: 20 g yeast; 400 g flour (and flour for rolling out); 1 pinch sugar; 0.5 tsp salt; 12 tomatoes; olive oil; 100 g small black olives (pitted); 2 onions; salt; pepper (from the mill); 4 mozzarella; 1 bunch basil; 1 tbsp pine nuts; 2 tbsp parmesan

294 kcal · 30 min · 4 servings

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Ingredients

20 g yeast
400 g flour (and flour for rolling out)
1 pinch sugar
0.5 tsp salt
12 tomatoes
olive oil
100 g small black olives (pitted)
2 onions
salt
pepper (from the mill)
4 mozzarella
1 bunch basil
1 tbsp pine nuts
2 tbsp parmesan

Instructions

1. Stir yeast and sugar in a bowl with 4 tablespoons of warm water.
2. Stir 4 tablespoons of flour into the yeast mixture.
3. Let the mixture rise in a warm place for 30 minutes.
4. Mound the remaining flour on the work surface and press a well into the center.
5. Add the pre-dough and salt to the well.
6. Pour 1/4 liter of lukewarm water over the ingredients.
7. Quickly work all ingredients into a smooth dough.
8. Knead the dough vigorously.
9. Place the dough in a covered bowl.
10. Let the dough rise in a warm place for at least 1 hour until the volume has doubled.
11. Wash the tomatoes thoroughly.
12. Cut out the stem area from the tomatoes.
13. Slice the tomatoes.
14. Drain the olives.
15. Chop the olives coarsely.
16. Peel the onions.
17. Slice the onions into rings.
18. Slice the mozzarella.
19. Divide the dough into 12 equal pieces.
20. Flour the work surface.
21. Roll each piece of dough into a round shape.
22. Shape the edge of the pizzas slightly thicker than the center.
23. Place the dough bases on trays lined with baking paper.
24. Distribute the tomato slices on the dough bases.
25. Season the pizzas with salt and pepper.
26. Top the pizzas with the olives.
27. Place the onion rings on the pizzas.
28. Distribute the mozzarella slices on the pizzas.
29. Preheat the oven to 200°C (top and bottom heat).
30. Bake the pizzas in the preheated oven for approx. 15 to 20 minutes.
31. Set aside some basil leaves for garnish.
32. Puree the remaining basil leaves with pine nuts, Parmesan, and 4 tablespoons of oil.
33. Continue to add oil while pureeing.
34. Continue pureeing until the pesto has a creamy consistency.
35. Drizzle the finished pizzas with some pesto.
36. Serve the pizzas garnished with the reserved basil leaves.

Nutrition per serving

kcal: 294
Protein: 13 g · Fett/Fat: 14 g · Carbs: 28 g