Mini tomato pizzas

Mini tomato pizzas

Total: 2 hr 15 Min. | Active: 45 Min.
Nutritional value / people: 876 kcal
, Fat: 42 g
, Carbohydrate: 93 g
, Protein: 28 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


500 g white flour
1 tsp salt
190 g red tapenade
¼ cube yeast, crumbled
2 dl water


250 g mozzarella, torn into pieces
120 g mushrooms, cut into pieces
100 g cherry tomatoes
½ bunch basil
3 tbsp olive oil
a little sea salt
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How it's done


Mix the flour and salt in a bowl. Add the tomato tapenade, yeast and water, knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. Divide the dough into quarters. On a lightly floured surface, shape the dough into balls, flatten by hand, shape into oval pizzas, place on two trays lined with baking paper.


Spread half of the mozzarella and mushrooms on top of the pizzas.

To bake

Bake each pizza for approx. 30 mins. on the bottom shelf of an oven preheated to 220°C, then remove from the oven.


Top with the remaining mozzarella and tomatoes. Mix the basil and oil, drizzle over the top. Sprinkle with a little Fleur de Sel.

Good to know
Tip: Use crumbled feta instead of mozzarella for the topping.

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