Mini Pizza is one of those dishes that is loved by all age groups, specially children who like to hold their own tiny pizza. The base is soft, topped with simple sauce, fresh vegetables and loaded with cheese that melts so nicely when baked. They taste same like regular pizza but in smaller size, and looks colorful, cheesy and fun to make together as a family.

I feel these are perfect for small gatherings or kids birthday parties where everyone can have their own little portion without wasting much. Mini pizzas are simple but tasty, and makes a good snack or even a light meal when you are not in a mood for heavy spread.

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About Mini Pizza

Mini Pizza is just like regular pizza, but made in smaller size which is easy to serve and enjoy. The base is soft but little crisp at the edges, the sauce adds tangy flavor, vegetables gives crunch and the cheese tie everything together. The origin is same like classic pizza, but this mini version is more of a party idea.

The texture of mini pizza is light and fluffy in the center while the edges turn golden and crisp after baking. The flavor comes from pizza sauce, cheese and the vegetables you choose to add. Some likes to add baby corn, onion, capsicum or even paneer for giving Indian touch. The choice of toppings can change according to what you like.

This recipe can be made in many variations, sometimes with wheat flour for slightly healthy base, or using ready made bread slice if you are in hurry. You can even change cheese, use mozzarella for stretchy texture or processed cheese for more mild taste. Some people even add paneer or sweet corn to make it kids friendly.

I usually make mini pizzas for small family evenings when we want to eat something nice but don't want to order from outside. It is fun to prepare toppings and arrange together, and children love to help with spreading sauce and adding cheese.

Mini Pizza Ingredients

• Maida (Flour) - I have used this for base, it gives soft texture after baking. You can mix more wheat flour also if you like more healthy version.
• Wheat flour - I added portion of wheat flour to balance texture and make it healthy, this adds little nutty taste. You can use full maida too.
• Instant yeast - I have used this for fermentation, it helps dough rise good and makes it airy. You can use dry yeast but activate in warm water first.
• Lukewarm water - I used this to mix yeast and flour, this activates yeast when mixed with sugar.
• Sugar - I added little sugar to help yeast activate faster, this adds mild sweetness and balances salt. You can skip it but I feel it makes dough better.
• Olive oil - I used olive oil while kneading, this adds light flavor and softness. You can use sunflower oil also.
• Pizza sauce - I used this for spreading on base, this adds tangy flavor.
• Vegetables - I have just used onion, capsicum and baby corn. You can also add sweet corn, paneer or mushrooms.
• Cheese - I added mozzarella cheese, this adds nice stretch and melts good. You can try processed cheese also.
• Chilli flakes - I sprinkled little for spice, this adds nice kick. You can skip if you like mild taste.
• Oregano - I added this for aroma, this adds typical pizza flavor. You can use mixed herbs also.

Why This Recipe Works

• This recipe is easy and uses simple ingredients that is mostly available in kitchen.
• It is a portion control dish, so you can enjoy pizza taste without feeling too heavy.
• The base turns soft with crisp edges, so texture is enjoyable for all age groups.
• You can change toppings and make many variations to suit family taste.
• This is a fun recipe to make with children as they can arrange their own mini pizza.

Similar Recipes

• Veg Pizza
• Pizza on skillet
• Chapati pizza
• Dosa Pizza
• Paneer Pizza

How to make Mini Pizza Step by Step

1.In a wide mixing bowl add water,oil,salt and yeast.Whisk it well.

2.Take both the flours in a mixing bowl,whisk it well.Now add both the flours to the oil mixture.

3.Knead it to a soft pliable dough.Let it rest for an hour or until its almost doubled.

4.Knock down the dough to remove air bubbles,then roll to ¼ inch thickness.Cut with a lid into small circles and arrange it in the baking tray with aluminium foil.Prick holes with a fork to avoid puffing.

5.First add pizza sauce,then little cheese then arrange the vegetables - baby corn,capsicum and onion.Finally add remaining grated cheese and bake at 180 deg C for 20mins or until the sides start to turn golden.

Sprinkle chilli flakes,oregano and Serve hot!

Expert Tips

• Dough rising - I usually keep dough in a warm place so it rises faster, do not keep in fridge during rising.
• Rolling thickness - You can roll base thin or thick, thin base will be more crispy while thick base will be soft and chewy.
• Topping choice - Use fresh vegetables only, watery vegetables will make base soggy.
• Cheese melting - I have seen mozzarella melts best, but you can also mix with cheddar for more flavor.
• Serving hot - Mini pizzas taste best when served hot straight from oven, cheese will be gooey and soft.

Serving and Storage

Serve this with tomato ketchup, chili flakes, or oregano sprinkled on top. This goes well as an evening snack or as a light meal with juice or milkshake for kids. You can store leftover mini pizzas in fridge for one day, just reheat in oven before serving. Avoid storing for long as the base may turn hard.

FAQS

1.Can I skip yeast for mini pizza?

Yes you can skip, but texture will not be same soft and airy. Without yeast it will be more like flat bread.

2.Can I make this with only wheat flour?

Yes you can, but dough may be little dense. Adding part maida gives better texture and softness.

3.Can I prepare the base in advance?

Yes you can prepare dough earlier and keep in fridge, but let it come to room temperature before baking.

4.Can I use store bought pizza base?

Yes you can use ready made base if you want quick version, then just add toppings and bake.

5.Can I skip cheese?

You can skip cheese if you like but then taste will be different, cheese is what makes it pizza like.

If you have any more questions about this Mini Pizza do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Mini Pizza? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Baby Corn Fried Rice is a tasty and crunchy rice dish made with cooked basmati rice tossed together with baby corn, veggies, spices and sauces. It is a colorful dish with soft rice and crunchy vegetables, makes a simple one pot meal for lunch or dinner. I love making this dish for my family.

This fried rice is quite easy to prepare and feels special when served hot with some side dish. Baby corn blends well with carrot, capsicum and spring onions, giving a nice flavor and texture in every bite. It is also a good way to add veggies in kids meal, they usually like the crunch of baby corn.

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About Baby Corn Fried Rice

Baby Corn Fried Rice is a popular Indo Chinese style recipe that is made by stir frying rice with vegetables and sauces. The dish is not too spicy, it has a mild smoky flavor from the high flame cooking which makes it different from plain fried rice. This always disappears quick at home, especially when served hot straight from the pan.

This recipe has taste of the fried rice is a mix of sweetness from baby corn, crunch from veggies and savory flavor from soya sauce. The freshly ground pepper adds heat and balances all flavors of the dish. The grains of rice stay separate, light and fluffy which makes the dish more appealing.

You can make many variations with this fried rice. You can add beans, peas or even mushroom along with baby corn for extra taste. You can also use butter or sesame oil for a different flavor instead of olive oil. You can also add scrambled egg or paneer to make it more filling.

I usually make this on weekends when family asks for something little special but easy. It goes well with any manchurian dish or simple tomato sauce too.

Baby Corn Fried Rice is mittus favorite, she loves all fried rice recipes just like her dad. I usually make this baby corn fried rice for her lunchbox. When I pack fried rice for mittus lunchbox, I skip the sauces and make it simple more with Indian flavors. Even without sauces this fried rice tastes great!

Baby Corn Fried Rice Ingredients

• Basmati rice - I have used basmati rice because it gives nice long grains and soft fluffy texture when cooked. You can also make this with normal rice, but basmati always gives little more flavor and looks better in fried rice.
• Baby corn - This is the star here. It stays crunchy and has slight sweetness which go well with the rice. I have parboiled and then cut them into finger-size pieces so they mix easy with other veggies.
• Carrot - I like to add carrot for color and small touch of sweetness. You can slice them lengthwise so they match shape of baby corn, it makes dish look neat also.
• Garlic - I have used fresh chopped garlic. This gives strong base flavor and nice aroma when it hits the hot oil. It makes the rice taste more bold.
• Spring onion white - This part has mild onion taste and it helps balance the flavor of fried rice. I usually fry it with garlic in start.
• Spring onion green - I keep this for the end, it gives fresh flavor and bright green color on top. It makes the dish look more lively.
• Capsicum - I have used colored capsicum like red and yellow. It gives little sweet taste, nice crunch, and also make the rice look colorful.
• Soya sauce - This gives savory taste and light brown shade to the rice. You can add just small amount, not too much otherwise flavor become strong.
• Pepper powder - I always use freshly ground pepper, it gives gentle heat and makes rice taste more lively.
• Olive oil - I have used olive oil to keep the dish light. But you can also try butter for rich taste, or sesame oil if you like little smoky flavor.
• Sugar - Just one pinch. This is not for sweetness but to balance other flavors, it makes whole dish come together.

Similar Recipes

• Mushroom fried rice
• Egg fried rice
• Veg fried rice

Side dishes

• Gobi Manchurian
• Baby Corn Manchurian
• Chilli Paneer
• Veg Balls Manchurian
• Mushroom Manchurian

How to make Baby Corn Fried Rice Step by Step

1.Boil water with a tiny pinch of turmeric powder and salt. Add baby corn and parboil it. Just cook for 5 minutes. Drain, trim both the edges and slit it into 2 vertically.

2.Further slit into 2, this is optional as my baby corns were fat I did this. Chop into small finger size pieces, collect in a bowl.

3.Soak basmati rice for 30 minutes then pressure cook for 3 whistles in medium flame in the ratio 1(rice):1.5(water) cups. Spread it and fluff it up with a fork add a teaspoon of oil and let it cool down. Chop the veggies and get ready with it.

4.In a pan heat oil - add garlic, and spring onions white part - sauté for a minute till it turns slightly browned. Then add carrot sauté for 2 minutes. Then add baby corn, capsicum and sauté for a minute.

5.Add soya sauce, required salt and pepper powder. Saute the veggies in high flame.

6.Add spring onion green and give a quick stir. Add cooked rice, a pinch of sugar and give a quick stir. Switch off.

Serve hot with your choice of side dish or any manchurian.

Expert Tips

• Rice texture - I have soaked and cooked basmati rice in 1:1.5 ratio, then spread with little oil. This keeps grains separate. You can also use leftover rice from fridge.
• Cooking on high flame - I usually sauté veggies in high flame, it gives nice smoky flavor and keeps crunch intact. Don't overcook.
• Pepper choice - Freshly ground pepper works best, it adds strong flavor compared to ready-made powder.
• Add-ons - You can add mushroom, beans, peas or even scrambled egg if you want more filling. I sometimes add paneer also.
• Serving - Serve the fried rice hot straight from pan, that is when it tastes best. Cold rice loses flavor.

Serving and Storage

Serve Baby Corn Fried Rice hot with any manchurian gravy, chilli paneer or even tomato ketchup. It tastes best when fresh and warm. Leftover can be kept in fridge for 1 day, reheat in pan with few drops of oil before serving. Avoid storing for long as rice texture will change.

FAQS

1.Can I make this with regular rice?

Yes you can, but basmati gives better texture and flavor.

2.Do I need to parboil baby corn?

Yes, parboiling makes it soft yet crunchy, otherwise it may stay hard.

3.Can I skip soya sauce?

Yes you can, fried rice still tastes good with just pepper and veggies.

4.How to make it more spicy?

Add more pepper or green chili sauce while stir frying.

5.Can I add more veggies?

Yes you can add beans, peas, mushroom or anything you like.

If you have any more questions about this Baby Corn Fried Rice do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Baby Corn Fried Rice? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Baby Corn Fried Rice Recipe appeared first on Sharmis Passions.