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Bovril Scrumptious Mini Pizza
Makes: 24 Scrumptious Mini Pizzas Oven: 200 °C / 400 °F
Preparation Time: 1 hour 20 minutes Baking Time: 8 – 10 minutes
Ingredients
Dough
| 500 | g | Cake flour (4 x 250 ml / |
| 5 | ml | Salt (1 tsp) |
| 30 | ml | Sugar (2 Tbsp) |
| 10 | g | Anchor Instant Yeast (1 packet) |
| 60 | ml | Oil (¼ cup) |
| 250 | ml | Lukewarm water (1 cup) |
Topping
| 48 | ml | Bovril (± 2 ml per mini pizza) |
| 125 | ml | Tomato sauce (½ cup) |
| 20 | ml | Sugar (4 tsp) |
| 3 | ml | Garlic and Herb spice (½ tsp) |
| ½ | Green, yellow and red pepper, chopped | |
| 250 | g | Mushrooms, sliced |
| 250 | g | Grated White Cheddar cheese (310 ml / |
Method
- Mix all dry ingredients together. Add the Anchor Instant Dry Yeast and mix.
- Mix the oil and lukewarm water together.
- Add the oil mixture to the flour mixture to form a soft dough.
- Knead the dough until smooth and elastic, for about 10 minutes. Cover with greased plastic and leave to rest for 5 minutes.
- Knock the dough down, roll out to about 3 mm thick. Using a 9 cm cutter, cut out 24 rounds. (Until all the dough is used).
- Place each round onto a greased baking sheet and spread each round lightly with Bovril.
- Mix the tomato sauce, sugar, Garlic and Herb spice together and spread about 5 ml ( 1 tsp ) on top of the Bovril. Sprinkle with peppers, and top with sliced mushrooms and grated cheese.
- Bake in a preheated oven at 200 °C / 400 °F for 8 – 10 minutes, or until golden brown.
