Fluffy, golden and wonderfully aromatic, these mini pizzas are the perfect party bite for family or friends. The fresh yeast dough, enriched with yogurt and baking powder, bakes up exceptionally tender, while convection gives the crust a beautifully browned, thin finish. Choose your favorite topping — from classic tomato sauce and cheese to a vegetable version — and serve them hot straight from the tray.
Ingredients
- 1 egg
- 1/2 cube fresh yeast
- 1/2 packet baking powder
- 2 tbsp unsweetened yogurt
- 3.5 oz | 100 g butter, melted
- 3/4 cup + 1 tbsp | 200 ml warm milk
- 4 1/4 cups | 500 g all-purpose flour
- 1 tsp salt
- Filling to taste: tomato sauce, grated cheese, ham, vegetables, etc.
Step-by-Step Recipe
- Crumble the fresh yeast into the warm milk and stir until smooth.
- In a large bowl, whisk the egg, then add the yogurt, the melted butter that has cooled slightly, the baking powder and salt. Pour in the milk-yeast mixture.
- Gradually add the flour and knead into a soft, slightly sticky dough. Shape into a ball, cover and let rise at room temperature for 1 hour, until doubled in size.
- Preheat the oven to 392°F | 200°C with convection. Line a baking sheet with parchment paper.
- Turn the dough out onto a floured surface, roll to 1/4 inch thick | 5–7 mm and cut out circles with a glass or pastry ring. Transfer to the baking sheet and prick the centers with a fork so the bases do not puff up.
- Spread with sauce, top to taste and sprinkle with cheese.
- Bake for 12–15 minutes, until golden brown. Serve hot.
Nutritional Information
Nutritional information is given per 1 mini pizza without topping (calculated for 12 pieces).
| Calories | ≈ 229 kcal |
| Protein | ≈ 5.6 g |
| Fat | ≈ 8.3 g |
| Carbohydrates | ≈ 32.7 g |
| Fiber | ≈ 1.3 g |
| Sodium | ≈ 200 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and Variations
- Without convection: bake at 410°F | 210°C using top and bottom heat, watching for a deep golden crust.
- Toppings: the classic combination is tomato sauce, mozzarella and oregano; try chicken with corn, ham with pineapple, or mushrooms with onion.
- Roll the dough thinner (1/6–1/5 inch | 4–5 mm) for a crispier base, or thicker (5/16–3/8 inch | 8–10 mm) for a puffier result.
- The baking powder gives the crumb a softer texture; if you prefer, you can leave it out, but then let the dough proof 10–15 minutes longer.
- Freezing: par-bake the bases without toppings for 8–9 minutes, cool, freeze, and finish with toppings at 392°F | 200°C for 8–10 minutes as needed.
Serving and Storage
- Serve immediately, while the cheese is still stretchy and the edges stay crisp.
- Store cooled mini pizzas in the refrigerator for up to 2 days in an airtight container. Reheat in the oven at 356°F | 180°C for 5–7 minutes or in a dry skillet with a lid.
FAQ
What can I use instead of fresh yeast?
Use dry yeast at about a 1-to-3 ratio. Instead of 1/2 cube of fresh yeast, about 7 g of instant dry yeast will work.
Why use both yeast and baking powder in the dough?
Baking powder boosts the lift and makes the crumb more tender. It is optional: you can leave it out, but then let the dough rest for 10–15 minutes longer.
Can I make it without yogurt?
Yes. Replace the yogurt with the same amount of 10–15% sour cream or milk, and add 1 tbsp vegetable oil for softness.