Pesto Pizza Cups

 
 

A delightful twist on mini-pizzas made with pesto, your choice of toppings and whole wheat that will surely become a favorite treat at your next family feast.

MAKES: 12 Cups

INGREDIENTS

FOR THE CUPS

  • 1 cup/ 100g whole wheat flour

  • 1 cup/ 100 g all purpose flour

  • 1/3 cup/ 50g semolina

  • 2 tsp brown sugar

  • 1 tsp salt

  • 1 tsp oregano

  • 1 tsp/ 5mg instant dry yeast

  • 1 tsp chili flakes

  • 100 ml lukewarm water

  • 80 ml almond milk

  • 2 tablespoon olive oil

  • 1 tsp olive to grease the moulds

FOR THE FILLING

  • 1 cup pesto sauce

  • 1/4 cup finely chopped red/green/yellow bell pepper

  • 1/4 cup finely chopped onions

  • 1/2 cup sliced olives

  • 1/4 cup crushed sundried tomatoes

  • 1/2 tsp black pepper

  • 1/2 tsp chili flakes

  • 1/2 cup grated mozzarella cheese

  • 1/2 cup feta cheese cubes

Method FOR THE CUPS

  1. In a bowl add 100 ml lukewarm water and sugar. Stir and add yeast in it and let it bloom for 10 minutes.

  2. Sieve whole wheat flour, all purpose flour and semolina with a thick sieve.

  3. Add oregano, chili flakes, and salt in it.

  4. Knead into a soft and elastic dough using the yeast waster and almond milk. Knead for minimum 5 minutes till it is smooth.

  5. Add the olive oil and knead. Keep it covered to rise for 1 hour or till it doubles in size.

  6. Press the dough lightly and remove air.

  7. Grease a cup cake mould tray with oil.

  8. Divide the dough into 2 parts. Take one part and roll into a big round tortilla of medium thickness. Using a round shape lid cut round pieces out of the rolled dough.

  9. Press each round bit into the cupcake mould by pressing it nicely from the bottom and sides. Prick it with a fork.

  10. Repeat with the remaining dough and mix all the left over dough also in to a ball, roll and cut out rounds and make cups till all the dough is used up.

  11. Keep this tray aside and now prepare the filling for it. While you prepare the filling preheat your over at 180 degrees.

Method FOR THE FILLING

  1. Mix all your chopped veggies in a bowl for the filling.

  2. Spread a little pesto sauce in the bottom and a little on the side of the cup cake mould in the tray you have prepared. Sprinkle mozzarella cheese in it and add 1 tsp of the mixed veggies and top it off with feta cheese cubes and some more mozzarella cheese.

  3. Bake in a preheated oven at 200 degrees for 15-20 minutes till your pizza cups are golden brown in colour. This will indicate if they have become crisp or not.

Helpful Tips

  • Serve hot with a drizzle of your favorite condiment.

The Veggie JournalComment