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Mini Farro Caprese Pizzas

Preparation

STEP 1

Combine 1 cup Pereg’s farro flour, yeast, honey and warm water in a medium bowl and combine.

STEP 2

Let the batter get foamy and rest for 10 minutes. If it doesn’t form up, then your water was too hot or your yeast is old.

STEP 3

Stir in remaining 1.5 cups Farro flour, 2 tablespoons olive oil and 1 teaspoon salt.

STEP 4

Knead together into a ball, adding more flour as needed. Dough should be smooth and not sticky. Knead on a floured surface for 5 minutes.

STEP 5

Cover dough and let rest for 10 minutes.

STEP 6

Preheat oven to 450 degrees F.

STEP 7

Line two cookie sheets with foil or parchment paper and grease well with olive oil or non-stick spray.

STEP 8

Divide dough into four pieces and flatten into round pizzas on cookie sheets at least 1 inch apart from each other.

STEP 9

Bake pizza for 5 minutes. Remove and place tomatoes, mozzarella, and a sprinkle of salt, black pepper, and crushed red pepper flakes on the pizza. (Get creative & throw on any additional toppings you love.) Bake 5 more minutes or until cheese is melty and crust is browned.

STEP 10

Top baked pizzas with basil leaves and a drizzle of olive oil.

Prep time: 20 minutes
Cook time: 10 minutes
Makes: 4 pizzas (serves 4-8)

*Estimate Only

Ingredients

  • 2½ - 3 cups Pereg Gourmet Farro Flour purchase
  • 1 package (2.25 ounces) active dry yeast
  • 1 teaspoon honey
  • 1 cup very warm water (about 110-120 °F)
  • 2 tablespoons olive oil, plus more to drizzle
  • 1 teaspoon Pereg Salt, plus more to taste purchase
  • 3 tomatoes on the vine, washed an sliced
  • 16 ounces fresh mozzarella, cut into slices
  • ¼ teaspoon Pereg Black Pepper, cracked purchase
  • (optional) ¼ teaspoon Pereg Red Pepper Flakes purchase
  • ¼ cup fresh basil, sliced

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