Mini pizza School

School mini pizza is a simple and delicious baked goods. Why do children adore her? Slightly sweet, soft yeast dough and filling of boiled sausage, pickled cucumbers, cheese and tomato sauce. How can one not love such a thing?

Like school, we will cook mini-pizzas on the basis of unpaired yeast dough. We take wheat flour of the highest grade, and butter - with a fat content of 72% and higher. Eggs are not needed in this test.

Fast acting yeast can be replaced with dry (same amount) or pressed (fresh). The latter need three times more, that is, 9-10 grams. If fast-acting yeast is added directly to flour, then dry and fresh should be dissolved in warm sweetened water.

The classic filling for the School Mini Pizza is boiled sausage, pickled cucumbers, cheese and tomato sauce. Buy tasty sausage so that it is pleasant to eat it just like that. I pickle the cucumbers myself, and any semi-hard cheese that melts well is suitable. You can use sauce or ketchup instead of tomato paste and water with sugar, but remember that they are salty.

From the specified number of ingredients used in the recipe, I get 8 fairly decent-sized portioned pizzas. You can make them smaller, then there will be more pieces. True, in any case, all the baked goods will disappear from the table, not having time to cool down ...

Ingredients

• For yeast dough:
• Wheat flour of the highest grade (500 grams)
• Water (250 milliliters)
• Butter (50 grams)
• SugarSugar (2 tablespoons)
• Fast acting yeast Fast acting yeast (1 teaspoon)
• Cooking Salt Cooking Salt (0.5 teaspoon)
• For filling:
• Boiled sausage (250 grams)
• Pickled cucumbers (150 grams)
• Cheese RussianCheese Russian (150 grams)
• Tomato paste(3 tablespoons)
• Water (3 tablespoons)
• SugarSugar(1 pinch)

Directions

1. To prepare a delicious and satisfying mini-pizza, we need the following ingredients: wheat flour, water, butter, sugar, salt, yeast, boiled sausage, cheese, pickled cucumbers and tomato paste. First, let's prepare the yeast dough. Sift wheat flour of the highest grade (500 grams) into a kneading container. Add 2 tablespoons of granulated sugar, 1 level teaspoon of fast-acting yeast and half a Mix everything thoroughly so that the dry ingredients are evenly distributed throughout the mixture. Pour 250 ml of warm water. Not hot, but pleasantly warm.
2. We begin to knead the dough. As soon as the contents of the bowl are collected in lumps, the flour is moistened, add soft butter (50 grams) in portions.
3. Using a kneader or by hand, knead a very soft, homogeneous and almost non-sticky dough. We round it, cover the dishes with a damp towel or tighten with cling film. Leave in a warm place for 1 hour. Heat can be made in the microwave (put a glass of hot water there, but then don't close the bowl with the dough), go to the oven (with the light on).
4. In the meantime, let's get to the stuffing. To lubricate the blanks, put 3 tablespoons of tomato paste in a bowl, add 3 tablespoons of water and a pinch of sugar.
5. Stir until smooth. The consistency of the tomato sauce should be like ketchup. Alternatively, just use your favorite tomato sauce or ketchup (6 tablespoons).
6. Cut 250 grams of boiled sausage and 150 grams (2 pieces) of pickled cucumbers into small cubes.
7. Rub 150 grams of semi-hard cheese on a coarse grater.
8. In about an hour, the yeast dough will double in volume.
9. We knead it, round it up and let it ferment for another half hour in the heat.
10. The second time, the dough should rise twice as fast.
11. We divide it into pieces of the same size and roll each into a ball. I have 8 pieces. Cover with a towel or foil to keep it dry and leave for 10 minutes.
12. Knead or roll each ball into a round layer 5-7 millimeters thick. The dough does not stick at all, so flour is not needed for the tanning.
13. We transfer to a baking sheet (I have 4 pieces), covered with parchment. There is no need to grease the paper.
14. Apply tomato sauce evenly to each piece.
15. We distribute the cubes of boiled sausage and pickled cucumbers, not reaching the edge of the dough 1-2 centimeters.
16. Sprinkle with grated cheese and let the blanks stand for 15 minutes right on the desktop. At this time, we are engaged in the rest of the mini-pizzas (4 more pieces).
17. We bake delicious stuffed cakes in an oven preheated to 200 degrees for about 12-14 minutes. I have an electric oven, heating up-down, no convection. While the first batch is being baked, we shape and distribute the second.
18. Serve School Mini Pizzas while still hot after baking. Of course, they are tasty and cold, but hardly even one will have time to cool down. Cook for your health, friends, and bon appetit!