A crunchy bite of rich, spicy flavours! Perfect to serve with drinks. Everyone adores pizza, so serve this tasty snack at parties and enjoy guaranteed success!
Heat the milk (max. 37 °C). Pour the milk into bowl and add the instant yeast. Leave to stand for 5 minutes. Put the flour with the salt in a large bowl and make a hollow in the middle. Pour in the yeast mixture and the olive oil Press the garlic and add to the mixture. Knead for approx.. 8 minutes until you have a supple dough. Add extra flour if the dough is too wet and extra milk if it is too dry. You can also use a mixer with dough hooks or a table mixer. Knead on a low setting for 4 minutes as it is easy to over mix the dough. Cover the dough and leave to rise for approx. 60 minutes until it has doubled in volume.
Preheat the oven to 220 °C.
Finely chop the shallot and slice 4 tomatoes into chunks. Place in the blender or in the beaker of the hand blender. Add the tomato purée and blend until smooth. Finely chop the basil leaves. Add to the sauce with the paprika powder. Season with salt and pepper.
Slice rest of the tomatoes into 12 thin slices.
Remove the stalk of the jalapeño peppers and remove the seeds, if necessary. Slice into thin rings.
Knead briefly until there are no air bubbles left in the dough. Divide the dough into 12 equal pieces. Shape the dough into balls Press the dough to creates circles of approx. 10 cm ø . Place on a baking tray lined with baking paper.
Spoon some pizza sauce onto each min pizza base. Top with a slice of tomato and chorizo. Scatter with some jalapeño pepper rings and grated cheese. Bake the mini pizza 's in the middle of the oven for about 8 minutes until golden brown.
