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Mini pesto ricotta pizzas

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Mini pesto ricotta pizzas

These mini pizzas are small rounds topped with ricotta, basil pesto and slices of bacon, then baked to golden brown. Everyone loves the flavour of pizza, whether it's regular pizza or miniature version of pizzas. Both kids and adults go crazy over these little snacks.

These pizza bites are ideal for sharing and are so easy to prepare. You will love the extra tasty topping made from ricotta cheese, pesto sauce and few slices of crispy bacon.

how to make mini pesto ricotta pizzas

Make the dough

The base of these mini pizzas is homemade pizza dough from a mix of plain and corn flour but you can use any other mix depending on your preferences.

To make a dough, combine the flours, dry yeast, sugar and salt in a bowl. Make a well in the centre, pour the water and stir first with spoon, then using your hands bring everything together and make a soft dough. Knead the dough on a floured surface for a few minutes. Shape in a ball and keep on a warm place until doubled in size.

Mini pesto ricotta pizzas

Forming & baking mini pizzas

Once the dough is risen, roll it on a floured surface using a rolling pin. Cut even rounds using a small glass and place them on baking tray lined with baking paper. Brush each mini pizza with some olive oil.

Spread ricotta cheese over the pizzas, top some basil pesto and finish with a few pieces of sliced bacon. These mini pizzas are ready after only 10 minutes in the oven. They become crisp and golden - ideal for tasting while still hot!

These mini pizzas are best served immediately. If you have leftover pizzas, you can store them in the fridge, then put them in the oven or toaster oven to crisp them back up. Mini pizzas can be frozen for up to 2 months. Heat the pizzas from frozen in the oven at 180 C for 10 minutes.

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Mini pesto ricotta pizzas

mini pesto ricotta pizzas

MAKES: 20 mini pizzas
COOKS IN: 30 minutes plus rising time
LEVEL: Moderate



  • 100g plain flour
  • 100g corn flour
  • 1 teaspoon dry yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 130 - 150ml warm water


  • 100g fresh ricotta
  • 3 tablespoons basil pesto
  • 50g sliced bacon


  1. Preheat the oven to 175°C. Prepare baking tray by lining with baking paper.

  2. Cut sliced bacon into smaller pieces.

  3. Combine the flours, salt, sugar and dry yeast in a medium bowl. Make a well in the centre and pour in lukewarm water, stir and using your hands bring mixture together and make a soft dough. You may need more or less water depending on the flours.

  4. Knead the dough on a lightly floured surface for about 2 - 3 minutes. Shape into a ball, place in a bowl, cover and set on a warm place until doubled in size (around 25 - 30 minutes).

  5. Using a rolling pin roll gently the dough on a floured surface and cut into rounds using a small glass or cookie cutter. Place rounds on a baking tray and brush each round with olive oil. Spread ricotta over each round and top with some pesto. Finish with a few pieces of sliced bacon. Bake in the oven for about 10 - 12 minutes or until the dough is crisp and golden. Serve immediately!

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