Mini Pizzas with Goat’s Cheese & Sunblush Tomatoes

Mini Pizzas with Goat’s Cheese & Sunblush Tomatoes


For the bases

  • ½ tsp active dry yeast
  • 285g white spelt flour
  • Plain flour for dusting
  • ½ tsp Himalayan pink salt


For the sauce

  • 1 Onion, chopped
  • 1 tbsp. olive oil
  • 1 clove garlic, chopped
  • Small pinch dried chilli flakes
  • 1 tin chopped tomatoes
  • 1 tsp herbs to season (dried oregano and basil)


For the topping

  • 125g soft goat’s cheese, sliced
  • 200g sunblush tomatoes, chopped
  • 1 handful fresh basil 


  1. Preheat oven to 180 degrees.
  2. Start with the bases – pour yeast into a mixing bowl and add 170ml of lukewarm water. Mix together and cover with cling film, leaving in a warm room for up to 15 minutes.
  3. To make the sauce, heat the oil in a frying pan and add onion and garlic, stirring until they start to soften.
  4. Add the rest of the ingredients and simmer for up to 15 minutes until the sauce has thickened.
  5. Return to the base mixture. Whisk together and set aside for five minutes.
  6. Pour the spelt flour and salt into another mixing bowl, making a well in the middle for the yeast mixture. Mix together and knead on a lightly floured work surface until smooth.
  7. Cut the dough into eight and roll each section into a ball. Line a baking tray with greaseproof paper and transfer each dough ball onto the tray, flattening each to make a circle.
  8. Spread a little sauce over each base before adding the sunblush tomatoes and goat’s cheese slices. Top with fresh basil leaves and bake in the oven until crisp.
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