By Chantal Lascaris @chantal_lascaris
These mini pizzas are perfect for kids, who will also enjoy helping to make them. They’re ideal for a quick snack, as appetisers with drinks, or when that pizza craving kicks in. They’re also quick to prepare, making them great for unexpected guests.
To keep them healthier, use low-fat mozzarella cheese. Avoid pre-grated mozzarella, as it doesn’t melt as well as fresh mozzarella.
METHOD
Ingredients
Instructions
1. Slice open the pitas.
2. If using large pitas, use a 6cm cookie cutter to cut three pizza bases per half pita to create mini pizza bases. In a non-stick pan, gently toast the underside of the pizza bases.
3. For the Margherita pizzas, spread ½ teaspoon tomato paste onto each base. Add the mozzarella and sprinkle over the origanum.
4. For the Bacon & Feta pizzas, spread ½ teaspoon cream cheese onto each base. Add approximately 1 teaspoon mozzarella to each base, then scatter over the cooked bacon bits and chopped feta. Sprinkle over the origanum.
5. For the Pesto pizzas, mix together the cream cheese and tomato paste, and spread generously over each pizza base. Add the pesto and scatter over the mozzarella. Season with salt and pepper.
6. Once all the toppings have been added, place the mini pizzas onto a non-stick baking sheet and place under an oven grill for one to two minutes, or until the cheese starts to melt.
7. Serve once cool enough to handle and garnish as desired. Best eaten immediately.