Mini tomato pizzas

Total time: 1hr 50m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 876 Kcal, 28g Protein, 93g Carbohydrates, 42g Fat


  • Dough
  • 500 g white flour
  • 0.25 cube yeast, crumbled
  • 2 dl water
  • 190 g red tapenade
  • 1 tsp salt
  • Topping
  • 250 g mozzarella, torn into pieces
  • 120 g mushrooms, cut into pieces
  • Topping
  • 100 g cherry tomatoes, geviertelt
  • 0.5 bunch basil, fein geschnitten
  • 3 tbsp olive oil
  • a little sea salt

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  • Dough

    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.
  • Topping

    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.
  • Topping

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

    Use crumbled feta instead of mozzarella for the topping.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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