Mini Pizzas

Mini Pizzas
15 Mins
Prep time
20 Mins
Cooking time
Serves 8

What you need

  • 2 ¼ cups plain flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 sachet dried yeast
  • ¾ cup lukewarm water
  • 3 tablespoons olive oil
  • 2 cups passata or sugo, for topping
  • ½ bunch basil, stalks removed and discarded
  • 125g PHILADELPHIA Block Cream Cheese, cut into 2 cm cubes
  • 2 tablespoons olive oil, for drizzling

How to make it

  1. SIFT the flour into a large bowl with the salt and stir in the sugar and yeast. Make a well in the centre and add the water and oil.
  2. MIX to a dough, then turn out on a well-floured board.
  3. KNEAD lightly for 5 minutes, until smooth and elastic. Leave the dough in an oiled bowl, drizzle with a little oil and cover with plastic wrap and a cloth. Let the dough double in size in a warm place, for about an hour.
  4. PREHEAT oven to 200°C.
  5. TURN the dough out on to a floured board, halve and halve again to make 4 pieces. Halve each of those pieces again, to make 8. Spread each portion into a mini pizza base shape and placed on two lightly floured baking trays.
  6. SPREAD the tomato sauce over the base and scatter with salt and pepper, to taste. Scatter each pizza with basil leaves and cubes of cream cheese.
  7. DRIZZLE with a little olive oil and bake in oven for 15-20 minutes, until crust and topping is golden brown.

Talk about the ultimate way to entertain a young crowd! First, everybody loves pizza. Second, kids can add their own toppings. Less is generally more with pizza toppings, so offer just a few simple, reliable ingredients, as we've done here. A swirl of tomato, some basil leaves and a few dollops of creamy PHILADELPHIA Block Cream Cheese is a perfect topping solution.