For about fifteen Mini pizzas

Ingredients
For the pizza dough
250g of T55 Markel flour

& bag of chemical yeast
1 coffee spoon of salt
160ml of warm milk
1 tablespoon of Markal extra virgin olive oil

For the topping
160g of bio or natural Connetable tuna
Grated cheddar (Kraft)
1 small can of sweet corn La Bio idea
Markal tomato coulis
Salt & pepper

Preparation:

Preheat the oven at 200°C.

For the pizza dough

1 – In a salad bowl, mix all the ingredients and knead everything to obtain a very smooth dough. 5 minutes of kneading will give you a lovely dough. Cover the salad bowl with a towel and leave it in a warm place (not far from the oven for example) for half an hour.  

2 – Once the dough raised, on a floured kitchen work table, form small balls with the dough. Roll each of them with a rolling pin.

For the topping

1 – Drain the tuna and corn. Spread a tablespoon of tomato coulis on each mini pizza. Season with salt and pepper.

2 – Distribute the tuna and corn on each pizza, top with grated Cheddar. Season with pepper for a last time and bring to the oven for about 15 minutes at 180°C.

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