Appetizer - Pizzatine

By SallySmo

Ingredients

• For the base:
• Makes 12 small pizzas-
• 200 g plain flour
• 1 packet of brewers yeast
• 1 tsp sugar, salt
• 2 cups of luke warm water (1 cup will be used with the yeast)
• Pizza Napoletana
• For the toppings:
• 1/2 kg puréed peeled tomatoes
• 250 g. mozzarella
• 5 –6 anchovy fillets
• 2 T. capers
• 3-4 pinches of oregano

Preparation

Step 1

In a large bowl, dissolve the yeast in one cup of luke warm water with the sugar and a pinch of salt. Let rest for 5 minutes then add flour slowly and the remaining water. Whisk vigorously until you have a smooth and sticky paste. Add the rest of the flour and continue to work the dough with the hands. Knead strongly for 5 minutes. If the mixture is still too sticky, add some more flour. Form it into a ball then place in a bowl. Cut a shallow cross into the top and cover with a cloth and let it rest for 1 ½ hours. The dough will rise considerably and tiny bubbles will form on the surface. At this point it is ready for the pizzas.

Divide the dough into 3 or 4 pieces. Roll out the dough to form a thin crust one at a time. Then with a cutting round, cut the dough into circles to form your mini pizzas bases. Cover a baking tray with oven paper and lay out the dough. On each mini pizza, put a layer of the tomato, a piece of mozzarella, ½ anchovy fillet, caper and drizzle with olive oil. Place in a hot oven at 200 deg. for 7-8 minutes, remove and sprinkle with oregano. Your pizzas are ready…and best eaten hot.