🧑🍳 Stuff to Know Before You Start
“No Knead” Technique: Inspired by the “no knead” approach often found in discussions of Charles Dowding’s no-dig gardening methods. It saves time, money, and energy.
Hot Oven = Crisp Crust: Mini pizzas puff up better and crisp faster in a properly preheated oven. Aim for at least 220°C (428°F) if possible, though 200°C (400°F) works if that’s your max.
Aubergine Prep: Dice the aubergine into small pieces so it cooks evenly. Slightly browning it in oil deepens the flavor.
🥄 Ingredients
- For the Dough:
- 300g flour
- 150g warm water
- 5g dry instant yeast
- 10g sugar (or honey)
- 1 tsp salt
- For the Sauce:
- 500g cherry tomatoes (total)
- 1 small aubergine, chopped
- 1 tbsp plant-based oil
- Salt to taste
- Optional: Spicy sauce
📝 Step by Step
Dough Preparation
In a bowl, combine 150g warm water, 5g dry instant yeast, and 10g sugar (or honey). Stir gently and let it sit for about five minutes to activate the yeast. Then add 300g flour and 1 tsp salt. Quickly knead just enough to form a ball (about 30 seconds). Cover and place in a warm spot.
Let It Rise
Allow the dough to rest for about 30 minutes. It should expand noticeably. Gently knead or “punch down” the dough for about 30 seconds to release excess air. There’s no need for a second rise; the mini pizzas will puff up in the oven.
Make the Aubergine Sauce
Chop the aubergine into small pieces. In a saucepan with 1 tbsp of plant-based oil, fry the aubergine and 250g of the cherry tomatoes (reserve the other half for topping). When softened, blend the mixture to form a sauce. Add salt to taste, and spice it up with a dash of hot sauce if you like.
Shape & Top Your Mini Pizzas
Preheat your oven to 200–220°C (400–428°F). Divide the dough into 6 portions and roll each into a small disc, about the size of your palm. Place on a lightly greased or parchment-lined baking tray. Spread the aubergine-tomato sauce on each disc, and top with the remaining 250g cherry tomatoes. Bake for about 15–20 minutes.
🍽️ How to Serve These Mini Pizzas
- Party Platter: Arrange the mini pizzas on a large wooden board with garnishes like fresh basil leaves or chili flakes.
- Quick Lunch: Enjoy one or two with a side salad of rocket and sliced avocado.
- Kid-Friendly: Serve with a drizzle of extra olive oil and let little ones add their own toppings, like sweetcorn or sliced olives.
🧠 The Science Behind Success
No-Knead Know-How: The dough still develops gluten structure over time. A quick hand-mix plus rest ensures a light, airy crust.
Yeast Activation: Warm water (around 38°C/100°F) wakes up the yeast. Water that’s too hot can kill the yeast; too cold slows rising.
📖 From No-Dig Gardens to No-Knead Dough
If you garden organically, you may have heard of Charles Dowding from the UK and his “no dig” method—a simple approach that saves time and preserves soil structure.
In a similar vein, a “no knead” dough can make pizza-making far more convenient. Whether it’s skipping elaborate kneading or ditching the costly bread machine, the principle is the same: letting natural processes (like yeast fermentation) work for you.
This has freed up time in my own kitchen and garden, letting me focus on creative toppings like this aubergine sauce rather than battling with the dough.
After just half an hour of rest, the dough is ready to roll into mini discs. In total, you get about six mini pizzas. Topped with aubergine sauce and cherry tomatoes, each one is a burst of warm Mediterranean flavor in a kid-friendly portion size!
❓ Reader Questions Answered
Absolutely! You may need to add a bit more water (around 20–30ml) since whole wheat flour absorbs more liquid. Keep an eye on dough consistency so it doesn’t get too dry.
Roll the dough thinner and bake at a higher temperature (around 220–230°C/428–446°F). Keep a close watch so the edges don’t burn.
Wrap cooled mini pizzas tightly in foil or store in an airtight container. Refrigerate for up to 2 days, or freeze for up to a month. Reheat in the oven or toaster oven for best results.