Equipment
Ingredients
Pizza Base
- 450 g pizza dough, room temperature
- 30 ml olive oil
Toppings
- 200 g cherry tomatoes, halved
- 150 g goat cheese, crumbled
- 15 g fresh basil, torn
Nutrition (per serving)
Method
Preheat your oven to 220°C/430°F. Line a large baking sheet with parchment paper to prevent sticking.
On a lightly floured surface, roll out the pizza dough to a 5mm thickness. Use a round cookie cutter to stamp out 24 small circles.
Transfer the dough circles to the prepared baking sheet. Lightly brush the top of each circle with olive oil, then arrange the halved cherry tomatoes and crumbled goat cheese evenly among the pizzas.
Bake in the preheated oven for 12 to 15 minutes, or until the dough edges are crisp and golden and the tomatoes are softened.
Remove the mini pizzas from the oven. Let them cool for 2 minutes before scattering the torn fresh basil over the top. Serve immediately.
Chef's Notes
- For the best texture, ensure your pizza dough comes to room temperature before attempting to roll it out, which relaxes the tight gluten network.
- Tear the basil by hand rather than chopping it with a knife to prevent the delicate edges from bruising and oxidizing.
- If you want to prepare these in advance, you can pre-bake the empty pizza crusts for 5 minutes, let them cool, and add the toppings right before the final bake.
- A light drizzle of balsamic glaze or a pinch of flaky sea salt applied right before serving elevates the flavor profile, though it strays from the strict five-ingredient rule.
Storage
Refrigerator: 3 days — Store in an airtight container layered with paper towels to absorb moisture.
Freezer: 1 month — Freeze fully baked pizzas. Thaw at room temperature before reheating.
Reheating: Reheat in a 180C/350F oven for 5-7 minutes until the base is crisp and cheese is warm.
