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
- 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.
- MIX to a dough, then turn out on a well-floured board.
- 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.
- PREHEAT oven to 200°C.
- 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.
- 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.
- 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.