pizza muffins

serves 12
Ingredients
1 1/3 cups plain flour
7g sachet dry yeast
1/4 teaspoon caster sugar
2 tablespoons oil
1/4 cup pizza sauce
1 1/4 cups grated mozzarella
12 fresh basil leaves
250g cherry tomatoes, halved 
(see Notes for other pizza types)
1/4 teaspoon mixed herbs 

Dietary substitutions
  • Plain Flour ... Gluten free self-raising flour to give an extra rise
Method
  1. Preheat oven to 200 C. 
  2. Grease a 12-hole muffin pan.
  3. Line holes of prepared pan with dough rounds, pushing into pan to come 3/4 up side of each hole.
  4. Combine flour, yeast, sugar and salt in a large bowl. Make a well. 
  5. Whisk oil and 2/3 cup warm water in a jug. Add to well. 
  6. Mix to form a soft, sticky dough. 
  7. Turn dough out onto a lightly floured surface. Knead for 8 to 10 minutes or until dough springs back when touched.
  8. Roll out dough until 5mm thick. 
  9. Using a 7cm round cutter, cut 12 rounds from dough, re-rolling and cutting trimmings if needed. 
  10. Spread pizza sauce over base and sides of pizza bases. 
  11. Sprinkle with a little of the mozzarella. 
  12. Top each pizza base with a basil leaf, then tomato. 
  13. Sprinkle with remaining cheese, then dried herbs. 
  14. Bake for 15 to 20 minutes or until bases are golden and cheese is melted. 
  15. Stand in pan for 5 minutes. 
  16. Carefully transfer to a baking paper-lined wire rack to cool.

Notes

SALAMI, RED ONION AND RED CAPSICUM 
Replace cherry tomatoes with 50g thinly sliced salami, 1/4 small red onion, thinly sliced and ¼ small red capsicum, finely chopped.

RICOTTA, HAM AND MUSHROOM
Replace cherry tomatoes with 1/4 cup smooth ricotta, 50g shaved leg ham, finely chopped, 50g button mushrooms, sliced, 2 tablespoons sliced kalamata olives and a large pinch of dried chilli flakes.

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