Mini Tomato and Mozzarella Pizzas

Let your imagination run wild with these perfect party snacks.
Pizza dough:

150 ml water
15 g yeast
300 ml durum wheat flour
2 tbsp oil
½ tsp salt


400 g mozzarella cheese
6 tomatoes
2 red onions
100 g tomato purée
fresh rocket
black pepper
Dissolve the yeast in luke warm water. Add the flour, oil and salt, and knead the mixture well to make the pizza dough. Let it rise in a warm place until it is about double the size.

Divide the dough into about 20 equal portions. Roll out each portion with a rolling pin on one or between two sheets of SAGA Cooking Paper to make the mini pizza bottoms. Lay the bottoms on an oven tray covered with a sheet of cooking paper.

Spread a small amount of tomato purée on each, cover with a sheet of cooking paper and leave to one side in a warm place. Meanwhile, slice the tomatoes, red onions and mozzarella cheese. Layer the tomatoes, red onion, torn rocket and mozzarella in this order on each pizza bottom.

Season with black pepper and bake at 200°C (220°C) for 12-15 minutes or until done.

TOP TIP: When rolling out any dough, try SAGA roll out. In this way, the dough won’t stick to the tabletop and it’s easy to turn. If the dough is wet, sprinkle with a little flour before rolling.