Louise Fulton Keats
Talk about the ultimate way to entertain a young crowd! First, everybody loves pizza. Second, kids can add their own toppings. Less is generally more with pizza toppings, so offer just a few simple, reliable ingredients, as we’ve done here. A swirl of tomato, some basil leaves and a few dollops of creamy PHILADELPHIA Block Cream Cheese is a perfect topping solution.
- 2 & 1/4 cups plain flour
- 1 tsp salt
- 1 tsp sugar
- 1 sachet dried yeast
- 3/4 cup lukewarm water
- 3 tsp olive oil
- 2 cups passata or sugo for topping
- 1/2 bunch basil, stalks removed and discarded
- 125g Philadelphia Block Cream Cheese, cut into 2cm cubes
- 2 tbsp olive oil, for drizzling
Sift the flour into a large bowl with the salt and stir in the sugar and yeast. Make a well in the centre and add the water and oil.
Mix to a dough, then turn out on a well-floured board. Knead lightly for 5 minutes until smooth and elastic. Leave the dough in an oiled bowl, drizzle with a little oil and cover with plastic wrap and a cloth. Let the dough double in size for about an hour.
Preheat oven to 200 degrees celsius. Turn the dough out on to a floured board, halve and halve again to make 4 pieces. Halve each of those pieces again to make 8. Spread each portion into a mini pizza base shape and place on two lightly floured baking trays.
Spread the tomato sauce over the base and scatter with salt and pepper to taste. Scatter each pizza with basil leaves and cubes of cream cheese.
Drizzle with a little olive oil and bake in the oven for 15-20 minutes, until crust and topping is golden.
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