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#8 Pizzas for kids

10 | 10 Edition Baking with Armin

Tilberedelse

1) Pre-heat the Tepan stainless steel grill (level 7/190°C)

2) Dust your hands with flour and shape the dough into a roll, then divide it into even golf-ball-sized portions. Shape each portion into golf-ball-sized balls. Roll out the balls to form mini pizza bases using a rolling pin or your hands. Place them on the lightly oiled Tepan and top with the tomatoes. Turn them over and barbake for 3 minutes. Turn them back over and sprinkle with the cheese.            

3) At the same time, fry the onions, mince and courgettes in a free space on the grill, and season with herbs. Barbake for a further 5 mins then sprinkle onto the mini pizzas and garnish with the spring onion rings and basil leaves.

As with any pizza, there are countless variants of this recipe.

10_10_Armin_Auer_Pizza_fuer_Minis_Zutaten.jpg
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  • 1 basic recipe for yeast dough, cf. bagels

For the topping:

  • 3 tbsp olive oil, for barbaking
  • 300 g ripe tomatoes, sliced
  • 200 g mozzarella, grated
  • 50 g onion, finely diced
  • 200 g minced beef or lamb
  • 200 g small courgettes, halved and sliced
  • 1 tsp herb salt
  • ½ bunch spring onions, cut into thin rings
  • 8 fresh basil leaves
  • 2 to 3 tbsp olive oil

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