Roasted Tomatoes and Mozzarella Mini Pizza
At bon COOK™, we have wonderful products and one of them, is our Herb Infused Pizza Mix, which is Incredible! Once you open the bag, it will take you to South of France with scents of dry thyme and rosemary right out of the bag. The dough is so easy to work with and does not require much proof time.
I hope you will enjoy these as much as I did and Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
If this is your first visit, BIENVENUE! I am a bonCOOK™ Independent Consultant. BonCOOK‘s Mission is “to create confidence in the Kitchen” with Professional Flexible Bakeware and innovative Tools. I am available to guide you through our products and to organize your Virtual Culinary Workshops Gatherings with Friends and Family.
Roasted Tomatoes and Mozzarella Mini Pizza
Equipment
Ingredients
HERB INFUSED PIZZA DOUGH (MAKES 6 DEEP DISH PIZZA)
- 1 bag (500 g) bon COOK™ Pizza Dough Mix (Makes 2 hearts)
- 1 cup (245 g) milk (Warm)
- 1/2 cup (100 g) Pesto Parmesan Oil
TOPPINGS
- 1/4 cup (60 g) tomato basil sauce
- 6 sliced mozzarella
- 1 cup (150 g) Cherry tomatoes (Sliced in Halves)
- 1 Tbsp (15 g) French EVOO
- 1/2 tsp (2 g) herbes de provence
Instructions
HERB INFUSED PIZZA DOUGH (MAKES 6 DEEP DISH PIZZA)
- Place milk and Rosemary Olive Oil in a small sauce pan and heat on low until warm. Set aside.
- Inside the bowl of your standing mixer, combine bon COOK's Pizza dry mix and the packet of yeast. Mix with the bread hook for 1 minute on the lowest speed of your stand mixer.
- Pour the warm milk mixture over. Stir with the bread hook for about 5 minutes on the same speed.
- Take your dough out, and form a ball. Brush it with the Rosemary Olive Oil. Then, place it in a clean bowl, cover with your Octagonal bonMAT™ and let it rise in a turned off preheated oven (100F/37C) for 1 hour or at room temperature for 90 minutes, or until double in size.
ASSEMBLY
- Place your 6-Round Flexipan® Tray on the top of your Medium perforated baking sheet. Set aside.
- Once the dough has doubled, punch the dough down, and transfer it onto your Roul'Pat®. Divide the dough into 6 equal segments. Roll each segment into a ball, then push it flat with the palm of your hand. Fit it into your 6-Round Flexipan® Tray.
- Brush the tomato sauce on top of your dough, add the sliced mozzarella and arrange your sliced grape tomatoes face up. To finish, drizzle some EVOO on top.
BAKE!
- Preheat oven to 450F/225C. (This allows the dough to rest for 15-20min while your oven is preheating).
- Bake for 20 minutes at 450F/225C. (Every oven heats differently, monitor your Pizza from 15min).
- Once your Roasted Tomatoes and Mozzarella Mini Pizza are out of the oven, let them set for about 5 minutes then, slide it onto your serving board. Enjoy with your favorite mixed salad or just as is! Bon Appétit!
Video
Special Notes
Nutrition
