Summer pizza snacks

1. Open the fresh-seal and remove the sachet containing the Italian herbs and set aside. Pour the organic baking mix into a large bowl.
2. Add 400 ml of cold water (see water line on the can) & 2 tbsp olive oil. Knead the dough by hand, with a food processor, or in a Thermomix for approx. 7 minutes.
3. Cover the dough in the bowl with plastic wrap or a damp cloth and let it rest in a warm place (approx. 24 °C) for 1–3 hours.

Pizza

1. Preheat the oven to 220 °C (top/bottom heat).
2. Roll out the dough into a round shape.
3. Spread with tomato sauce.
4. Top with mozzarella, salami, and cherry tomatoes.
5. Season with oregano.
6. Bake for 12–15 minutes until golden brown.
7. Serve with fresh arugula.  

Pizza Twists with Pesto

1. Roll out the dough into a rectangle.
2. Spread with pesto and sprinkle with mozzarella and Parmesan.
3. Fold the dough over and press down lightly.
4. Cut into approx. 2 cm wide strips and twist each one.
5. Place on a baking sheet.
6. Bake at 220 °C for approx. 12–15 minutes.

Pizza Buns

1. Mix together cream cheese, mozzarella, salami, cherry tomatoes, and herbs.
2. Cut the dough into equal-sized squares.
3. Place 1 tbsp of filling in the center of each.
4. Seal the dough and shape into round buns.
5. Place on a baking sheet with the seam side facing down.
6. Bake at 220 °C for 12–15 minutes until golden brown.
   

Pizza Swirls

1. Prepare the same filling as for the pizza buns.
2. Roll out the dough into a rectangle and spread the filling evenly over it.
3. Roll it up tightly from the long side.
4. Cut into approx. 2 cm thick slices.
5. Place on a baking sheet with some space in between.
6. Bake at 220 °C for 12–15 minutes until golden brown.