Homemade Mini Pizzas

Here's a kitchen hack you'll love!

Got guests coming over and everyone's in the mood for pizza? Deciding on toppings can be a challenge... But with these mini pizza bases - everyone can choose their own flavour - no arguments needed! We've come up with 6 delicious ways to make these cuties in both savoury and sweet versions. 🍕

PS: feel free to pack them in a box to take to school or work! 😉

Shop ingredients

Mini Pizza Base – 200 g (8 x 25 g) – for making homemade mini pizzas or tacos, only 4 natural ingredients

£1.49

Organic Ketchup – 480 g – full of organic tomatoes and lower sugar content

£3.49

Organic Sweetcorn – 160 g – corn in a can from Italian farms, rich in fiber and vitamins, in a BPA NI FREE can

£1.39

Forest Blossom Honey – 720 g – sweeten with Czech honey from blackberry and raspberry blossoms

£8.99

Nutrition (1 serving)

140 kcal
14 g carbohydrates
6 g fats
7 g protein

Per 1 portion

Margherita:

1 mini pizza base
2 tbsp ketchup
1 mini mozzarella
1 tomato
pizza seasoning mix
fresh basil

Double Cheese & Corn:

1 mini pizza base
2 tbsp sour cream
2 tbsp parmesan
1 mini mozzarella
1 tbsp sweetcorn

à la Caprese:

1 mini pizza base
2 tbsp pesto genovese
1 mini mozzarella
1 tomato

Prosciutto:

1 mini pizza base
2 tbsp ketchup
2 slices prosciutto
1 mini mozzarella

with Plums:

1 mini mozzarella
2 tbsp sour cream
1 plum
3 almonds
1 tsp of forest honey

with Banana:

1 mini pizza base
2 tbsp Cheat Spread hazelnut cream choco bar
7 slices banana

Instructions

Margherita:
Per serving: 140 kcal I 7 g P I 14 g C I 6 g F
Spread tomato puree on mini pizza base, add sliced mini mozzarella, tomato and pizza seasoning. Bake at 200 °C for 3‑5 minutes. Finish with a fresh basil leaf.
Double Cheese & Corn:
Per serving: 242 kcal I 14 g P I 15 g C I 14 g F
Put cream, grated Parmesan cheese, mozzarella cheese and corn on a mini pizza base. Bake at 200 °C for 3‑5 minutes.
à la Caprese:
Per serving: 235 kcal I 8 g P I 14 g C I 16 g F
Spread basil pesto on the dough, add sliced mozzarella and chopped cherry tomato. Bake at 200 °C for 3‑5 minutes.
Prosciutto:
Per serving: 233 kcal I 17 g P I 14 g C I 12 g F
Top the base with tomato puree, two slices of good quality prosciutto and mozzarella. Bake at 200 °C for 3‑5 minutes.
with Plums:
Per serving: 162 kcal I 4 g P I 20 g C I 7 g F
Brush the pizza with cream, add the chopped plum, slivered almonds and honey. Bake at 200 °C for 3‑5 minutes.
with Banana:
Per serving: 214 kcal I 8 g P I 22 g C I 11 g F
Put your favourite nut butter on the pastry (banana complements chocolate butter perfectly) and place the sliced banana on top. Bake at 200 °C for 3‑5 minutes.
So which one are you gonna pick? Let us know on Instagram with the hashtag @vilgaincooking and have a great taste! 🤌🏻

Products used in the recipe