|Prep time||20 minutes|
|Proofing time||1 hour or until dough has doubled in size|
|Cook time||30 minutes|
|Serves||Makes 12 small pizze|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Pour the lukewarm water into the bowl of a stand mixer along with the yeast. Set aside for 2 minutes or until foamy. Add in 5g of salt and a handful of the flour. Mix to form the batter. With the machine running slowly, add in the flour, a handful at a time until a soft pliable dough forms. You should be left with approx. 10% of the flour. Knead the dough in the mixer for 10 minutes or on a floured work surface for 20 minutes, until smooth and elastic.
Place the dough in an oiled bowl with a damp tea towel placed over it and set aside for 1 hour to proof, or until doubled in size.
Once proofed, knock down the dough and roll into a sausage. Divide into 12 equal pieces and roll into balls on a lightly floured surface and cover with a tea towel. Rest for 15 minutes.
To make the Napoletana sauce, finely slice the garlic and halve the chilli lengthways (removing the seeds, if necessary).
Heat the oil in a medium-sized pot and fry the sliced garlic until golden then add in the chilli and a handful of basil (including the stalks). Add in the tinned tomatoes and mash down any large chunks. Bring to a boil then lower to a gentle simmer for 10-15 minutes. Pass the sauce through a coarse sieve, pressing everything through. Season with the rest of the salt (approx. ½ teaspoon) and pepper.
Working with one ball at a time, press down, stretching and flattening it into a 15cm round.
Fill a large pot with sunflower oil and place over a medium-high heat. Working in batches, fry the dough rounds for 2-3 minutes per side, or until golden and crispy. Drain on paper towels.
Top each mini pizza with Napoletana sauce, torn bocconcini, basil leaves, pesto, artichokes, ricotta and olives.