Prepare the DoughIn a large bowl, combine the lukewarm water, olive oil, sugar, and yeast. Stir and let sit for 5–10 minutes until frothy. Gradually add the flour and salt, mixing until a soft dough forms. Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic. Place in a greased bowl, cover with a clean towel, and let rise in a warm place for 45–60 minutes or until doubled in size.

Prepare the Topping MixtureIn a skillet, heat a drizzle of olive oil. Add the diced onion and garlic, sauté until fragrant. Add diced potatoes and cook until golden and tender. In a separate pan, cook the diced chicken fillet with a bit of oil, paprika, salt, and pepper until browned and fully cooked. Combine the chicken and potato mixtures in one bowl and stir well.

Shape the Mini PizzasPreheat oven to 180°C (350°F). Punch down the risen dough and divide it into small portions. Roll each into a ball and flatten to form small pizza bases (about the size of your palm). Place them on a parchment-lined baking sheet.

Assemble the PizzasSpoon the chicken-potato-onion mixture evenly over each mini pizza. Optional: sprinkle with shredded mozzarella or cheddar cheese. Brush the edges of each pizza with the beaten egg for a golden crust.

BakeBake in the preheated oven for about 20–25 minutes until the edges are golden and the toppings are cooked through. Serve warm and enjoy!

Can I use store-bought dough instead?Yes, ready-made dough works great for busy days. Just follow the same shaping and baking process.

How can I make it vegetarian?Skip the chicken and add sautéed mushrooms, spinach, or grilled eggplant instead.

Can I freeze the mini pizzas?Yes, freeze them after baking. Reheat at 180°C (350°F) for 10–12 minutes.

How long can the dough sit before baking?You can refrigerate the dough for up to 24 hours after the first rise.

What cheese works best?Mozzarella is classic, but cheddar, feta, or a cheese mix also works well.

Can I cook these in an air fryer?Yes! Cook at 180°C for about 10–12 minutes or until golden and cooked through.

Is it okay to use whole wheat flour?You can substitute half the flour with whole wheat for a more wholesome version.

What if I don’t have paprika?Use a bit of chili powder, cumin, or Italian seasoning for flavor.

Can I prep the toppings ahead?Yes, cook and store them in the fridge for up to 2 days before assembling.

Do I need to blind-bake the dough first?No, since the pizzas are small and toppings are precooked, they bake perfectly together.