Fluffy Turkish Mini Pizzas (Mini Pizzalar)
174kcal
Ingredients
For the Dough:
- 1 cup Warm Milk
- ½ cup Vegetable Oil
- 1 packet (0.25 oz) Dry Yeast
- 4 cups All-purpose Flour
- 2 tbsp Granulated Sugar
- 1 Egg
- 1 tsp Salt
For the Zesty Sauce:
- 2-3 tbsp Tomato Paste
- ½ cup Water
- 1 tsp Dried Oregano
For the Toppings:
- Turkish Sucuk (sliced)
- Tomatoes (diced)
- Green and Red Capia Peppers
- Canned Corn (drained)
- 1 cup Kashar Cheese or Mozzarella, grated
Equipment
- Large Mixing Bowl: For kneading and proofing the dough.
- Rolling Pin (Oklava): To roll the dough between parchment sheets.
- Drinking Glass: Used as a circular cutter for uniform shapes.
- Baking Sheet: Lined with parchment paper for easy cleanup.
Method
- Whisk warm milk, sugar, and yeast in a bowl. Add oil and egg, then mix well.
- Gradually add flour and salt. Knead until a soft, elastic dough forms.
- Cover and rest in a warm place for at least 1 hour until doubled in size.
- Roll the dough between two parchment sheets. Cut circles using a drinking glass.
- Prick the center of each circle with a fork. Whisk the sauce ingredients and apply.
- Top with grated cheese, diced vegetables, sucuk, and corn.
- Bake in a preheated oven at 170°C (340°F) for 20-25 minutes until golden.
Nutrition
Serving1mini pizzaCalories174kcalCarbohydrates21gProtein5gFat8gSaturated Fat2gPolyunsaturated Fat3gMonounsaturated Fat2gTrans Fat0.04gCholesterol14mgSodium74mgPotassium77mgFiber1gSugar2gVitamin A96IUVitamin C0.4mgCalcium51mgIron1mg
Notes
For a beautiful golden finish on the edges, you can brush the exposed dough borders with a little bit of egg yolk mixed with a drop of oil before baking. If you want a crispier base, place your baking sheet on the lowest rack for the last 5 minutes of cooking at 170°C (340°F)!