Mini Margarita Pizzas
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Mini Margarita Pizzas
Recipe by Courtney Roulston
Dietaries: Meat free/Vegetarian
Serves: Makes 6 mini pizzas
Prep Time: 10 minutes, plus dough proving time
Cooking Time: 25 minutes
Ingredients
2 x 250g Coles kitchen fresh Dough Balls
4 tablespoons extra virgin olive oil, divided into 4 portions
1 tablespoon plain flour for dusting
1 tablespoon semolina
Sea salt flakes to taste
1 x 200g pack medley Perino tomatoes, sliced
1 x 220g pack Coles cherry bocconcini cheese
½ cup fresh basil leaves
Tomato Base:
1 x 200g pack Red Perino tomatoes
2 cloves garlic, sliced
2 tablespoons tomato paste
METHOD
Take the pizza dough out of the packs and divide each ball into 3 even portions. Roll into 6 balls then use 1 tablespoon of the oil to coat the outside of the dough. Sprinkle half the semolina onto a board and place the dough balls on the board and leave in a warm area to rest for 1 hour.
Pre-heat the oven to 200 degrees Celsius. Place the red Perino tomatoes into a lined small oven tray along with garlic, 1 tablespoon of oil and a pinch of salt. Roast in the oven for 10 minutes, or until the tomatoes are starting to split. Remove the tray from the oven and squash the tomatoes with the back of a fork and stir through the tomato paste, Set aside.
Turn the oven up to 240 degrees Celsius and place a large tray into the oven to warm up. Dust the top of dough balls with plain flour then gently press into circles around 10–12cm round. Sprinkle the remaining oil onto the warm oven tray then scatter over remaining semolina. Place the pizza bases onto the tray then spoon on the roast tomato mixture. Add on half the basil leaves and tear over half the bocconcini cheese. Bake the pizzas for 12 minutes, or until the base is crisp, golden and cooked through.
Remove from the oven then scatter over the sliced medley tomatoes and season with a little sea salt flake. Tear over the remaining bocconcini cheese and top with remaining basil leaves and a drizzle of oil before serving.
