Mini Pizza Turkish Style

Mini Pizza is a very small pizza, something between a pie and a pizza, and a headshot is the Turkish way of making Dough, the most important direction in this recipe. Mini pizza definitely hits the criteria “Baby Wants It”.


Warm milk, 400 ml

Warm water, 200 ml

Yeast, 1 tbsp

Sugar, 5 tbsp

Sault, 1 tsp

Vegetable oil, 190 ml (olive oil is the best, yet it is personal, any veg oil may fit whatever you love to use when cooking)

Egg yolk, 2

A/P Flour

Tomato sauce (made out of cubed canned tomatoes or of fresh ones if it is a proper season and proper tomatoes)

Olives (black or green depending on your preferences)

Pancetta (which is beacon but just another name for it of Hispanic origin)


Mini Pizza Dough hints and tricks
Dough should not stick to hands, and this is how you check upon it. As soon as it COMPLETELY falls down and nothing left on fingers, then stop (over-doing may ruin the whole idea)

Combine warm water with yeast and sugar. Stir well until yeast dissolved. Set aside for about 5 minutes.

Add salt, milk and vegetable oil. Mix it well.

Add 500 g of flour to the yeast/water mixture and mix well.

Continue adding flour until a soft dough forms. Knead until the dough begins to pull away from the sides of the bowl. Cover and set aside for about 20 min.

Meanwhile cut olives and pancetta in a very small cubes and mix them in one bowl.

Take from the dough small pieces ( a little bit bigger than a walnut), shape round mini pizzas by your fingers. Let them rise for 20 minutes.

Meanwhile beat egg yolks. Brush each mini pizza with yolk, them spread tomato sauce and put the filling (at about 1 tsp) in the center of each mini pizza.

Bake in the oven, 180-200 C, approx. 10 minutes or until brown.


Fri, 12/Feb/21