Zucchini, mushroom and sun dried tomatoes mini-pizzas

What’s round & bite-sized, crunchy, yet moist, super easy to make and can be eaten 3 days in a row?

kale zucchini mushroom tomato mini pizzaYup, the answer would be pizza. Better said, mini pizzas.

It all started with Ice Age 4 (funny funny movie! do see it in 3D if you can). We asked ourselves what fun dinner can we make that goes with a fun movie? We definitely wanted something easy to make and eat (preferably finger food), something super delicious and nothing (too) unhealthy. In all honesty, it wasn’t that hard to think of pizza (because pizza is awesome!), but we didn’t quite feel like turning on the oven (it’s still around 35-40 degree over here, uh). Solution to our ‘needs’? Stove top, wholemeal crust pizza, with a garlic-tahini base and semi cooked/steamed topping. And yes, we had this 3 days in a row. It’s that good.

All in all, it takes about 10-15 minutes to make the dough, then 2 hours resting time for it to rise, then another 10 minutes to cook everything. Easy and totally worth it!

kale  zucchini mushroom tomato mini pizzaTo make the dough for about 6 mini pizzas (equivalent of 2 regular pizzas) we used:

1+ cups wholemeal spelt flour 
2/3 tsp instant yeast
1 tsp raw sugar
1/2 tsp sea salt
1.5 TBSP probiotic yoghurt (or 1/2 avocado for vegans)
1 TBSP olive oil
about 0.3 - 0.4 ml warm water 
sesame seeds, optional

We dissolved the yeast and sugar in 1/4 cup warm water and let it sit until it became frothy (about 7-8 minutes). Separately, we mixed the flour with salt, yoghurt or avocado and olive oil. When ready, we added the yeast & water combo and  mixed well until incorporated. We then gradually added the rest of the water, bit by bit, until we had a soft dough. Now, depending on the type of flour used, you might need to use a bit more or less water.

All in all, we kneaded the dough for about 5-10 minutes until completely incorporated, smooth and non-sticky. We covered it with a damp (clean) kitchen towel and set it aside in a warm place until double in size.

Once the dough was ready, we proceeded with making the pizza base and preparing the topping. For the garlic and tahini base we used:

4-5 garlic cloves, grated 
4-5 TBSP tahini 
2-3 TBSP lemon juice
1-2 TBSP olive oil
1 TBSP water
1 tsp dry thyme
1 tsp dry oregano
freshly ground pepper, to taste
sea salt, optional, to taste

We simply combined all the ingredients in a bowl and whisked with a spoon until they transformed into a creamy & smooth sauce.

For the topping we used:

1 big kale leaf, chopped
6-7 zucchini slices
3-4 mushrooms, sliced 
5-6 semi sun dried tomatoes, thinly sliced
2-3 TBSP pumpkin seeds
2-3 TBSP sunflower seeds
fresh basil, optional

For the final assembly, we punched back the dough (with minimum action), divided it in equal parts (you can divide in 2 and make 2 regular pizzas or in 6 and make mini pizzas) and rolled each on a flat surface sprinkled with flour. While the pan was being heated, we made half (3) of the mini pizzas – we spread about 1 – 1.5 TBSP of garlic-tahini sauce on each mini pizza base, added few kale shreds, a zucchini slice, few mushroom slices, sun dried tomato slices and sprinkled some seeds. We added them to the heated pan, on medium heat, and covered the pan with a lid. In about 4 minutes they should be done, but do check the (bottom of the) base before taking them out.

Once taking out the first batch, we covered them to keep them warm and cooked the second batch. We topped with fresh basil (you can also add grated cheese or chili sauce) and served with a cabbage, carrots & apple coleslaw and one 3D Ice Age movie. Purrfect!

C. & B.

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