Mini pizzas made of yeast dough rolled up like snails. They can actually be filled with any topping we use for regular pizza. The most classic and beloved by children filling is tomato sauce, yellow cheese, and ham or salami. These mini pizzas are perfect as a snack, for dinner, a picnic, or for school.
Ingredients – dough
- Wheat flour – 250g
- Slightly warm water – 150ml
- Fresh yeast – 20g
- Olive oil – 1 tablespoon
- Salt – ½ teaspoon
Ingredients – tomato sauce
- Tomato passata – 200g
- Garlic clove – 1
- Salt – a pinch
- Sugar – a pinch
- Pepper – a pinch
- Dried herbs (e.g., Herbes de Provence) – ½ teaspoon
- Olive oil – 1 tablespoon
Ingredients – filling
- Grated yellow pizza cheese (e.g., mozzarella) – approximately 150g
- Ham – approximately 100g
Additional
- Flour for dusting
Preparation
Prepare the dough: Knead the flour, salt, olive oil, yeast (crumble fresh yeast if using), and 150ml of warm water into a uniform dough, either by hand or using a stand mixer with a dough hook. Cover the bowl with the dough with a cloth and let it rise in a warm place for about 45 minutes.
Meanwhile, prepare the tomato sauce: Pour the tomato passata into a saucepan, add the crushed garlic clove, olive oil, and spices. Bring to a boil. Once boiling, simmer over low heat for about 15 minutes, stirring frequently, until the sauce thickens. Set aside to cool.
Cut the ham into small cubes. Transfer the risen dough onto a floured surface and roll it out into a rectangle about 40×30 cm. Spread the tomato sauce over the dough, leaving the edges along the longer sides free. Cut the dough in half lengthwise. Sprinkle the chopped ham and grated cheese over the sauce.
Roll up along the longer side (starting rolling from the cut edge), creating two rolls. Place the rolls with the seam side down and cut them into slices approximately 2.5-3 cm wide using a sharp, large knife. Arrange the pizza snails on two baking trays lined with parchment paper.
Leave the pizza snails on the trays, and in the meantime, preheat the oven to 220°C, with both top and bottom heat. Bake, one tray at a time, in the preheated oven for about 15 minutes at 220°C, with both top and bottom heat.
