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Happy weekend, guys! Who wants a mini pizza made using some homemade dough topped with tomato sauce, cashew cream cheese, sun dried tomatoes, onions, basil, and pesto? ?? I’m currently stuck in bed and trying to get myself out but feels really good to stay in once once a while (I’m usually up and about by 8am no matter how late I sleep)
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Anyway, sharing again these mini pizzas I made again! You can find the FULL RECIPE OVER ON MY WEBSITE! But will share the pizza dough below since a majority of you guys prefer to see my recipes on my posts. Cashew cream and pesto recipe are on my blogpost.
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EASY PIZZA DOUGH
Makes 8 small 4-inch pizza crusts
2 1/4 tsp active dry yeast
1 cup warm water
2 1/2 cups all purpose flour
1 tbsp olive oil
1/2 tbsp dried basil
1/2 tbsp dried oregano
1 tbsp white sugar
TOPPINGS (this part is really up to you!)
Tomato sauce
Cashew cream (recipe on my blog)
Basil Pesto (recipe on my blog)
Tomatoes
Red onions
Basil
Vegan cheese
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1. In a bowl, mix the warm water and yeast. Leave for around 15 minutes when the mixture has small bubbles.
2. In a large bowl, add the rest of the ingredients and mix. Add in the yeast and water mixture then mix well using a spatula until a thick sticky dough forms.
3. Take out the dough from the bowl and then add in 1/2 tbsp of oil to coat the bowl. Place the dough back then cover with a towel and leave to sit for at least 2 hours.
4. After 2 hours the dough should have doubled in size.
5. Knead a few times before cutting into 6-8 portions. Roll into 1/4-1/3 inch thick pizza bases. Brush with olive oil before adding your desired toppings
6. Bake at 450F for 20 minutes or until crust is crispy.
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