Mini Pepperoni, Bocconcini & Basil Pizzas

Published 30th December, 2020

Serves: 4

Preparation: 1 Hr   Cooking: 20 Mins


  • 2 Barossa Fine Foods Pepperoni
  • 220gm Bocconcini
  • Fresh Basil Leaves
  • ½ Cup Green Olives

Pizza Sauce

  • 1 (400gm) Can Crushed Tomatoes
  • 2 Cloves Garlic, finely chopped
  • 1 tbls Italian Parsley, finely chopped
  • 1 tbls Oregano, finely chopped
  • 1 tbls Tomato Paste
  • 1 tsp Olive Oil
  • Sea Salt
  • Cracked Black Pepper

Pizza Dough

  • 1 + ½ cups plain flour
  • 1 tsp dried yeast
  • tsp sugar
  • ½ tsp sea salt
  • ½ cup warm water


  1. To prepare the pizza dough, combine the warm water, sugar & yeast in a jug, stir and set aside in a warm place until bubbles form. In a food mixer (using the dough hook) place the flour & sea salt, mixing slowly, add the water and yeast mix, mix until the dough has come together. Cover with a damp tea towel & set aside for 30 minutes or until the dough has doubled in size. Once proved remove from bowl & portion into small pizzas, roll out on a floured board.
  2. To make the pizza sauce, in a bowl place the crushed tomatoes and tomato paste, mix well until combined, add the fresh herbs, garlic, olive oil and season with sea salt & black pepper.
  3. Spoon a little of the tomato sauce onto the bases, top with torn bocconcini, thinly slice the pepperoni and scatter over the pizzas. Cook in a pizza oven or on a pizza stone in the oven at 200℃ or until the bases are golden brown and the toppings cooked.
  4. To serve, sprinkle over the basil leaves.