International dishesSavory CakesItalyabout 20 minutes
These mini pizzas baked in a cupcake tin come out one bite each, crisp around the rim with stringy cheese in the middle. They are quick to make and suit an afternoon snack or a small party for children. The one thing that spoils them is a soggy base from too much tomato sauce.
The tin is brushed with oil and the tortilla rounds pressed snugly into the bottom, which is what gives the rims their curve and crunch. The sauce goes on in a thin layer, since more than that wets the base immediately.
This batch weighs about 135g, at roughly 177 calories per 100g.
Method
Heat the oven to 180C.
Measure and cut the 2 tortillas to fit the cupcake tin.
Brush a layer of cooking oil over the bottom of the tin with a pastry brush, set the tortilla rounds in and press them lightly against the base.
Spread 3 tablespoons tomato sauce evenly over them, then scatter over 20g parmesan and 20g mozzarella.
Arrange the sliced pepperoni topping on top.
Bake for about 10 minutes.
Strip the leaves from the 2 sprigs of thyme and scatter them over just before eating.
Tips
Tortillas are sold in large supermarkets, and thick rice paper or thinly rolled pizza dough cut into rounds work instead.
Spread the tomato sauce very thin, because too much sauce softens the base.
Parmesan goes down first and mozzarella on top, so the lower layer brings salt and aroma while the upper layer pulls into strings.
Scatter the thyme leaves after baking rather than before, since baked thyme burns and turns bitter.
Let the pizzas rest in the tin for 2 minutes before lifting them out, as removing them too hot breaks the rims.
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