Mini Easter Pizzas with Sorrel and Asparagus - photo 1
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Mini Easter Pizzas with Sorrel and Asparagus

Pikantne Snacks Easter 90 min Medium 22 wyświetleń ~22.90 PLN * - (0)
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Description

Delicate mini pizzas on fluffy yeast dough, composed as a spring Easter snack. Instead of classic tomato sauce, we use a creamy base of cottage cheese and sour cream, along with a green "pesto" made from sorrel, which adds a characteristic, slightly tangy freshness. Topped with young asparagus blanched to crispness and thin slices of radish for a contrast of textures. The dish combines Polish, seasonal ingredients with a modern twist — perfect for serving on the holiday table as an appetizer or as an addition to a salad buffet. The vibrant colors: light green asparagus, intense green sorrel, and red specks of radish make the plate look cheerful and spring-like.

Ingredients Used

Ingredients (17)

Servings:
4
  • Wheat flour 500 g
  • Fresh yeast 25 g
  • Water 300 ml
  • Rapeseed oil 30 g
  • Sugar 10 g
  • Sour cream 150 g
  • Cottage cheese 200 g
  • Cheese 200 g
  • Asparagus 300 g
  • Radish 150 g
  • Sorrel 50 g
  • Garlic 2 ząbki (~10 g)
  • Chicken egg 1 szt. (~60 g)
  • 🌿 Przyprawy
  • Salt 13 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Olive oil 30 ml
  • Roasted pumpkin seeds 30 g
💰 Szacowany koszt dania: ~22.90 PLN (5.72 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Prepare the active yeast: measure 150 ml of water and heat it to a temperature of about 35-38°C — it should be pleasantly warm, check on the inside of your wrist. Crumble the fresh yeast into a small bowl, add 1 teaspoon (about 5 g) of sugar from the given amounts and pour in the warm water. Mix with a fork until the yeast dissolves. Set aside for 8-10 minutes in a warm place; properly activated yeast will form a frothy, white 'cap' on the surface.

Ingredients: Fresh yeast, Water, Sugar
Use a small bowl and a kitchen thermometer if you have one. If no foam appears after 10 minutes, the yeast is most likely inactive — discard it and start over with fresh yeast. Do not use hot water (above 45°C), as it will kill the yeast.
2

In a large bowl, mix the wheat flour with salt. Make a well in the center of the flour. Pour in the foamed yeast and the remaining water (about 150 ml), add the rapeseed oil. Start mixing with a wooden spoon, and when the ingredients come together, transfer to a floured surface and knead by hand or use a mixer with a dough hook for 8-10 minutes, until the dough is smooth, elastic, and no longer sticks to your hands.

Ingredients: Wheat flour, Salt, Rapeseed oil, Water
Use a mixer with a dough hook or a wooden spoon and your hands. If the dough is too sticky, add 1-2 tablespoons of flour; do not overdo it with the additions to prevent the dough from becoming tough. Properly kneaded dough is elastic and stretchy.
3

Form the dough into a ball and place it in a lightly oiled bowl. Cover with a cloth or plastic wrap and set aside in a warm place for 50-60 minutes, until it doubles in size.

Ingredients: Wheat flour, Rapeseed oil
The best place is warm and draft-free (e.g., an oven with the light on). Do not place the dough in a draft. The finished dough will noticeably increase in volume and will be soft to the touch.

Base sauce

4

In a bowl, combine the cottage cheese with the sour cream. Add the garlic pressed through a garlic press or finely chopped, 1/2 teaspoon of salt (from the total amount), and 1 pinch of black pepper. Mix with a fork or hand blender for 30-60 seconds until the mixture is smooth and creamy. Taste and season as needed — the mixture should not be too runny.

Ingredients: Cottage cheese, Sour cream, Garlic, Salt, Black pepper
Use a bowl with a capacity of at least 1 liter and a fork or hand blender. If the base is too thick, add 1-2 tablespoons of cream. Do not add too much salt, as the cheese will also be salty.

Preparing the vegetables

5

Prepare the asparagus: snap off the tough, lower part of each spear (they break at their natural point). Bring water to a boil in a large pot, add a pinch of salt, and toss in the asparagus for 2-3 minutes — they should be bright green and firm (not overcooked). After removing them, immediately transfer to a bowl of ice-cold water to stop the cooking process. Then, cut the spears into 3-4 cm pieces.

Ingredients: asparagus, Salt
Use a long pot and tongs to remove the asparagus. Blanching time depends on the thickness of the spears: thicker ones may need 3-4 minutes. An ice bath stops the cooking and preserves the color.
6

Wash the radishes and slice them very thinly — it's best to use a mandoline or a sharp knife. Tear the sorrel leaves from the stems, wash and dry them; place in a blender with 1 tablespoon of olive oil (if using) or 1 tablespoon of rapeseed oil and pulse blend into a thick pesto — it doesn't need to be smooth, it should remain green and fresh.

Ingredients: Radish, sorrel, Olive oil, Rapeseed oil
Be careful when using a mandoline — use a protective guard or glove. If you don't have a blender, chop the sorrel very finely and mix it with the oil.

Shaping

7

Preheat the oven to 220°C (top-bottom) or 200°C with fan. Transfer the risen dough to a floured surface, divide it into 12 equal pieces (about 60 g each). Shape each piece into a ball, then flatten it with your hand or a rolling pin into a circle with a diameter of 8-10 cm and a thickness of about 0.5 cm. Place the circles on a baking sheet lined with parchment paper, leaving space between them.

Ingredients: Wheat flour
Use a kitchen scale to evenly divide the dough, which helps with even baking. The best size is a baking tray of about 30x40 cm or two smaller ones. If you don't have a rolling pin, flatten the dough with your hands.

Assembling and baking

8

Spread a thin layer of the cheese base on each round (about 1–1.5 tablespoons). Evenly sprinkle a small amount of grated cheese (about 1 tablespoon per pizza), arrange pieces of asparagus and a few slices of radish. Brush the edges of the rounds with beaten egg, which will make them golden. Place the tray in the preheated oven and bake for 10-12 minutes, until the edges are golden brown and the cheese melts.

Ingredients: Cottage cheese, Cheese, asparagus, Radish
If you are baking on two trays, swap them halfway through the baking time for even browning. Do not change the amount of cheese — too much will result in a heavier dough and longer baking time.

Finishing

9

Remove the mini pizzas from the oven and let them sit for 2 minutes. While still warm, spread a teaspoon of sorrel pesto on the crusts and gently smooth it out; add fresh slices of radish for decoration and sprinkle with toasted pumpkin seeds, if using. For extra flavor, drizzle a few drops of olive oil (optional). Serve warm or slightly cooled.

Ingredients: sorrel, Olive oil
Serve the sorrel pesto on warm pizzas, allowing its flavor to be released without cooking it. Do not leave the pizza in water for too long — sorrel can soften the dough, serve shortly after preparation.

Fun Fact

💡

Sorrel has been used in Polish cuisine for centuries as a sour addition — in the past, it was often combined with eggs and cottage cheese in spring dishes. The combination of sorrel with baked pastry is a modern twist on classic flavors.

Best for

Wielkanoc przyjęcie wiosenne bufet przekąsek

Tips

🍽️ Serving

Serve the mini pizzas on a large board decorated with sorrel leaves and fresh herbs. They pair wonderfully with chilled white wine or rhubarb compote. Serve immediately after finishing to maintain the crispness of the edges and the freshness of the sorrel.

🥡 Storage

Store in the refrigerator for up to 24 hours in an airtight container (pesto separately). Reheat in the oven for 5-7 minutes at 180°C to restore crispness. Freezing with pesto is not recommended — the sorrel will lose its freshness.

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