Grilled mini pizzas

Grilled mini pizzas

Total: 2 hr 5 min. | Active: 30 min.
Nutritional value / piece: 231 kcal
, Fat: 13 g
, Carbohydrate: 18 g
, Protein: 10 g


10 pieces


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


200 g white flour
50 g durum wheat semolina
¾ tsp salt
¼ parcel dry yeast
1 ½ dl water
1 tbsp olive oil


125 g ricotta
1 ½ tbsp pesto verde (green pesto)
140 g Luganighe sausages, sausage meat squeezed out of the skin, broken into pieces

Charcoal/gas/electric grill

1 Mozzarella di bufala (buffalo mozzarella) (approx. 150 g), torn into pieces
½ bunch basil, torn into pieces
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How it's done

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Place the flour, semolina and salt in a bowl, mix. Add the yeast, water and oil, mix with a spoon, knead for approx. 10 mins. into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.


Divide the dough into 10 portions, shape into balls, flatten to create a raised rim. Combine the ricotta and pesto, spread over the middle of the pizzas, top with the sausage.

Charcoal/gas/electric grill

With the lid down, grill the mini pizzas over/on a medium heat (approx. 200 °C for approx. 5 mins.

Top the mini pizzas with mozzarella and basil.

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