Name: Mini pizza squares
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 375 gram packet gluten-free bread mix; 1/3 cup (90g) tomato paste; 2 (300g) medium tomatoes, sliced thinly; 270 gram jar char-grilled capsicum in oil, drained, chopped coarsely; 1/2 (50g) small red onion, sliced thinly; 150 gram soft feta, crumbled; 440 gram can pineapple pieces, drained; 100 gram shaved gluten-free ham, chopped coarsely; 1 cup (100g) pizza cheese; 1/2 cup (60g) green olives, pitted, halved; 20 small fresh basil leaves; 5 (100g) cherry tomatoes, quartered; 20 fresh oregano leaves

Mini pizza squares

Skip to Recipe

Makes 40 Item

Prep

30M

Cook

25M

Total

55M

Ingredients

375 gram packet gluten-free bread mix

1/3 cup (90g) tomato paste

2 (300g) medium tomatoes, sliced thinly

270 gram jar char-grilled capsicum in oil, drained, chopped coarsely

1/2 (50g) small red onion, sliced thinly

150 gram soft feta, crumbled

440 gram can pineapple pieces, drained

100 gram shaved gluten-free ham, chopped coarsely

1 cup (100g) pizza cheese

1/2 cup (60g) green olives, pitted, halved

20 small fresh basil leaves

5 (100g) cherry tomatoes, quartered

20 fresh oregano leaves

Method

1.Preheat oven to 220°C (200°C fan-forced).

2.Oil two 25cm x 35cm swiss roll pans; line bases with baking paper, extending paper 5cm over long sides.

3.Make bread mix according to packet directions; spread mixture into pans. Bake for about 12 minutes or until browned lightly. Remove.

4.Spread paste over bases. Sprinkle tomato, capsicum, onion and feta over one pizza base. Sprinkle pineapple, ham and pizza cheese over remaining pizza base.

5.Bake pizzas for about 15 minutes or until cheese melts and bases are crisp.

6.Cut each pizza into 20 squares. Top each capsicum and feta pizza square with olives and basil leaves. Top each ham and pineapple pizza square with a tomato quarter and an oregano leaf. Serve.

Gluten-free bread mixes are available in plain and wholegrain, we used plain in this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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