FOR THE BASE
- 200g self-raising flour
- Pinch of salt
- 100ml dairy or plant-based milk
- 6 tbsp olive oil
FOR THE TOPPING
- 25g parmesan
- 4 tbsp cream cheese
- 2 tsp dried mixed herbs
- 4 pineapple rings or 8 slices of tinned peaches
- 4 tsp pure Canadian maple syrup (preferably dark syrup for its robust taste)
- Freshly ground black pepper
- Turn the oven on to 190oC and cover a baking tray with baking paper. Put the flour and a pinch of salt into a bowl.
- Make a well in the middle of the bowl. Measure 100ml milk in a jug, add 6 tablespoons olive oil and mix together.
- Pour the milk mixture into the well and mix together with a spoon.
- Knead the dough on a floured surface very lightly until smooth.
- Divide the dough into 4 pieces and use your hands to roll each piece into a ball. Squash each ball to flatten into a circle (about 10cm wide) and put on the baking tray.
- Add the cream cheese to the Parmesan with the dried herbs and mix together. Spread a tablespoon of the mixture onto each pizza base.
- Sit 1 pineapple ring on the top of each pizza and drizzle a teaspoon of maple syrup over each pizza. Twist a pepper pot once or twice over the top. Cook the pizzas in the oven for 10 – 12 minutes until golden.
These creamy, herby mini pizzas are fun to make and delicious. The dough doesn’t need time to prove so they can be made right before mealtime.
Tip: For a slightly more sophisticated pallet, try mixing a little blue cheese into the cream cheese and top with thin apple slices, walnuts and maple syrup.
This recipe was created in partnership with Cook School. Find out more and download our workbooks for various age ranges.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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