Ingredients per serve


Pizza Dough

  • Dry yeast 14.0 g
  • Sugar 10.0 g
  • Salt 5.0 g
  • Warm water 1.5 l
  • Plain flour 1.0 kg
  • Olive oil 80.0 ml

Assembling Pizza

To Serve

  • Extra Virgin Olive Oil 50.0 ml
  • Honey 150.0 g
  • Fresh thyme 15.0 g

Using KNORR Intense Flavours Umami to spread on the base of these mini pizzas will add depth of flavour along with fermented garlic and sweet honey sauce to create a perfect topping.



  1. Pizza Dough

    • Combine yeast, sugar, salt and water in a bowl. Whisk until dissolved then set aside for 10 minutes. 
    • Sift flour into a large bowl. Add yeast mixture and oil. Bring together to make a soft dough. 
    • Knead dough on a lightly floured surface for 15 minutes or until elastic and smooth. Place in a large lightly oiled bowl, cover with plastic and set aside in a warm place for 45 minutes to an hour or until dough has doubled in size. 
    • Punch down dough with fist. Knead lightly until smooth. Pizza dough is now ready to be topped. Portion dough into ten pieces and shape into small rounds.
  2. Assembling Pizza

    • Spread pizza rounds with KNORR Intense Flavours Roast Umami. Slice bocconcini and arrange on pizzas with thinly sliced fermented garlic cloves. Scatter with half the thyme sprigs. 
    • Bake pizzas in combi oven at 180 degree Celsius for 15 minutes or until cheese is melted and golden.
  3. To Serve

    • Drizzle pizzas with extra virgin olive oil, honey, salt, cracked black pepper and remaining thyme sprigs.
  4. Tip

    • Try using KNORR Intense Flavours Deep Smoke or KNORR Intense Flavours Wild Mushroom for an alternative sauce topping. Sage leaves are also a great substitute for thyme leaves.