MINI CHICKEN PIZZAS

These mini pizzas originally started as mini pies, however once they were finished baking my boyfriend told me that the thickness of the base made them much akin to the pizza family. I made these circular mini pizzas for another couple who were coming over to enjoy a good meal and to admire my impulsive new purchase- a Maltese Bichon puppy. The process is quite extensive to make these mini items, however it proved worthwhile, as all the mini pizzas disappeared at an astonishing fast rate. 

INGREDIENTS 
Base

• 3 cups plain flour
• 3 teaspoons (12g) dry yeast 
• 1 teaspoon sea salt 
• 2 tablespoons olive oil
• 1 1/2 cup warm water 
• cooking-oil spray 

Chicken, leek & thyme topping 

• 250g chicken mince
• 1 leek, finely chopped
• 1 teaspoon olive oil 
• 1 garlic clove, crushed
• 1 tablespoon dried thyme
• 2 tablespoons parmesan cheese 

Chicken, onion & curry topping

• 250g chicken mince
• 1 tablespoon curry powder
• 1 small carrot (75g), grated finely 
• 1 small brown onion (100g), finely chopped
• 1 teaspoon olive oil 

COOKING 

1. To make the dough- Process flour, yeast, salt, oil and warm water until the ingredients form a ball. This is best done in a food processor. Place the ball of dough in an oiled large bowl and spray with cooking-oil. Cover and stand at room temperature for around 1 hour or until the dough has doubled in size. 

2. Whilst the dough is rising, make both chicken toppings. To make chicken, leek & thyme topping; heat a small-medium frying pan with 1 teaspoon olive oil. Add leek and cook, stirring, for 2 minutes or until leek has softened. Combine leek with all other ingredients in a medium bowl. To make chicken, onion & curry topping; heat a small-medium frying pan with 1 teaspoon olive oil. Add onion and cook, stirring for 3 minutes or until onion is transparent. Combine onion with all other ingredients in a medium bowl. 

3. Preheat oven to 200/180 degrees celsius fan-forced. Line a few oven trays with baking paper. 

4. When dough has risen, knead dough on a floured surface for around 5 minutes. Make sure that your hands and the bench surface are covered with ample flour. For a demonstration of how to knead dough, click on this link; http://www.youtube.com/watch?v=dWj8oHMPFm0. 

5. When dough is kneaded, roll dough to a 3-4mm thickness with a rolling pin. (I made the mistake of not purchasing a rolling pin when I baked these mini pizzas, and had to use my hands, which was a painstaking process! I strongly advise you to use a rolling pin). Using a 7cm round cutter, cut as many circles of dough as you are able. Place these circles of dough on the oven trays. Divide both toppings among the circles. 

6. Bake for around 10 minutes or until chicken is cooked. (I found that I had to do a few rounds in the oven due to my lack of oven trays). 

x E