Mini Farro Caprese Pizzas
Combine 1 cup Pereg’s farro flour, yeast, honey and warm water in a medium bowl and combine.
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.
Stir in remaining 1.5 cups Farro flour, 2 tablespoons olive oil and 1 teaspoon salt.
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.
Cover dough and let rest for 10 minutes.
Preheat oven to 450 degrees F.
Line two cookie sheets with foil or parchment paper and grease well with olive oil or non-stick spray.
Divide dough into four pieces and flatten into round pizzas on cookie sheets at least 1 inch apart from each other.
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.
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)
- 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
- 3 tomatoes on the vine, washed an sliced
- 16 ounces fresh mozzarella, cut into slices
- ¼ cup fresh basil, sliced
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