Mini Pizzas with Mutti Pizza Sauce

Name: Mini Pizzas with Mutti Pizza Sauce
Cook time: 60 min
Ingredients: 500 g plain flour (plus extra for dusting); tsp ½instant dried yeast; 350 ml water; 20 ml Extra virgin olive oil (plus extra for drizzling); 10 g fine sea salt; 1 jar Mutti Pizza Sauce; 150 g Fior di latte cheese; 4 slices thinprosciutto; 2 leaves handfuls rocket; Dried oregano; Extra virgin olive oil (for drizzling); Sea salt flakes (for scattering)

Made with Pizza Sauce with Spices

Mutti® Pizza Sauce with Spices (Salsa per Pizza Aromatizzata) is a rich combination of 100% Italian sun-ripened tomatoes blended with traditional ingredients - aromatic basil, oregano, and onion. It spreads uniformly over the pizza giving it an enticing aroma, bright color, and rich taste. With 30% concentration, it is dense in texture and can be diluted with water without losing its rich consistency. This high performing product creates a greater yield and labor efficiencies in commercial kitchens. Restaurateurs who demand consistency use Mutti® Pizza Sauce with Spices so they can consistently delight their guests every time.

cooking sketch (COOK TIME: 60+ min)

cooking sketch Easy

Ingredients

500 g plain flour (plus extra for dusting)
tsp ½instant dried yeast
350 ml water
20 ml Extra virgin olive oil (plus extra for drizzling)
10 g fine sea salt

TOPPINGS

1 jar Mutti Pizza Sauce
150 g Fior di latte cheese
4 slices thinprosciutto
2 leaves handfuls rocket
Dried oregano
Extra virgin olive oil (for drizzling)
Sea salt flakes (for scattering)

Note: You will need to create and prepare the dough the night before.

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Method

Place the flour and yeast in a bowl, whisking briefly to incorporate and remove lumps. Mix the water with the olive oil into a jug. Make a well in the centre of the flour and pour in a little at a time and mix until combined. Lastly, sprinkle in the salt and stir.
Lightly flour your work surface and tip out the dough. Flour your hands and knead the dough for about 7 minutes, until smooth and elastic (do not be tempted to add extra flour.) If the dough is sticking excessively, lightly flour your hands again to work the dough.
Place the dough into a lightly oiled large lidded container that will allow the dough to triple in size. Place in the fridge overnight (for up to 48 hours). Remove from the fridge 3 hours before using.
Prepare 4 pieces of baking paper about 30 cm in length. Cut the dough into balls weighing about 50g each. With floured hands and fingertips, stretch each ball into circles 9 cm diameter. Place the dough onto one sheet of baking paper, then cover with another sheet to prevent the dough from drying out.
Preheat your oven to 250°C (or as high as it will go), placing the pizza stone in the oven before you turn it on so that the stone gets really hot.
Place a tablespoon of Mutti Pizza sauce on each of the discs of dough, drizzle on a tiny bit of olive oil and a few salt flakes.
Slip the baking paper with the mini pizzas onto a flat tray or board. Carefully slide the pizzas onto the hot stone, leaving the baking paper under them but removing the tray. Bake for 5 minutes, then carefully open the oven, remove the stone. Slip out the baking paper (the edges will be scorched) and place thin slices of cheese on the mini pizzas. Bake for another 3-4 minutes or until the mini pizzas are cooked when the edges are starting to colour, but the centre of the base is still a bit soft.
Remove from the oven and drape with prosciutto, or scatter on some washed and dried rocket leaves or some dried oregano. Drizzle on a bit more extra virgin olive oil and serve.

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