Recipes

Bron’s Mini Pizzas

Base:
1 cup warm water
2 tsp dried yeast
1 tbsp canola oil
500g plain flour
1 tsp salt

The base is regular pizza dough. Mix water, yeast and oil, mix in flour and salt and knead well. Place in a floured bowl for 30+ minutes to double in size, punch down then rest for another 15 minutes.

Topping:
1 leek, finely sliced
2 stalks celery, finely sliced
1 tbspn canola oil
1 kg minced chicken thighs
2 shallots, chopped
Pinch citric acid
Salt to taste
Cornflour for thickening if required.

Cook leeks and celery in the oil, add chicken and finally shallots, citric acid and salt. You can thicken it with a little cornflour mixed in cold water. This is a double recipe, and I usually make lots so I can have some in the freezer for another time. Roll out walnut-sized chunks of dough to 8-10cm circle, add a thin layer of topping. Cook at 200-220`C on a baking paper lined tray until browned. Can add a thin layer of micro-waved potato (don’t overcook!) before the topping if the pizzas are served hot. Delicious cold, and great for a school lunchbox treat or for birthday parties. These pizzas freeze well.

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