Traditional recipes

Mini fish pizzas recipe

Mini fish pizzas recipe

  • Recipes
  • Dish type
  • Main course
  • Pizza

Ciabatta rolls make an instant base for easy home-made pizzas. Serve with a crisp green leaf and vegetable salad for a nutritious fast meal.

Be the first to make this!

IngredientsServes: 4

  • 4 part-baked ciabatta rolls
  • 4 tbsp red pesto
  • 4 medium-sized tomatoes, each cut into 6 slices
  • 1 can sweetcorn, about 200 g, well drained
  • 125 g (4½ oz) mozzarella cheese, coarsely grated
  • 1 can tuna in spring water, about 200 g, drained and flaked
  • 100 g (3½ oz) cooked peeled prawns
  • 100 g (3½ oz) squid rings
  • 8 tsp extra virgin olive oil
  • salt and pepper
  • chopped parsley to garnish

MethodPrep:10min ›Cook:12min ›Ready in:22min

  1. Preheat the oven to 200°C (400°F, gas mark 6). Put a heavy baking sheet in the oven to heat up.
  2. Split the rolls in half and spread the cut sides with the pesto, right to the edges. Arrange 3 slices of tomato on each half and sprinkle with the sweetcorn and grated mozzarella.
  3. Divide the tuna, prawns and squid rings among the pizzas. Season with salt and pepper to taste and drizzle each pizza with 1 tsp of oil.
  4. Put the pizzas on the hot baking sheet and bake for 10–12 minutes or until the cheese has just melted. Sprinkle with parsley and serve.

Some more ideas

Use a part-baked ciabatta loaf or 2 small part-baked French sticks, split horizontally, as the base for the pizzas. * Another fast pizza is pitta bread topped with canned sardines and mackerel. Grill 4 large pitta breads lightly on both sides, then spread one side of each with 1 tsp tomato purée. Tear up about 8 large fresh basil leaves and sprinkle these over the tomato purée. Cut 2 tomatoes into thin wedges and scatter these on top with 125 g (4½ oz) mozzarella cheese, cut into slivers. Drain a can of sardines in olive oil, about 120 g, (keep the oil) and a can of mackerel fillets in brine, about 120 g. Roughly flake the sardines and mackerel and place on the pizzas with 100 g (3½ oz) cooked peeled prawns. Season with salt and pepper to taste and drizzle 1 tsp of the reserved sardine oil over each pizza. Grill for 4–5 minutes. Garnish with more basil leaves and serve. * Other canned fish can be used. Try anchovies, kipper fillets, sardines in tomato sauce, pilchards, crab, cockles or mussels.

Plus points

Prawns, like all shellfish, contain iodine, which is needed for the formation of thyroid hormones and the actual functioning of the thyroid gland. * Canned tuna fish is a great storecupboard standby as it is so easy to use. Tuna canned in spring water or brine contains half the calories of tuna canned in oil. * Sweetcorn provides a range of nutrients, including dietary fibre which is important to keep the digestive system functioning well.

Each serving provides

B12, niacin, calcium, selenium * A, B1, B6, E, copper, iron, zinc * B2, C, potassium

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)

Mini Pizza Appetizers

Zesty, cheesy, and crispy, these two-bite mini pizza appetizers are classic party favorites that kids and adults adore!

The Backstory:Mini pizza appetizers are the perfect bite-size snacks for kids, but truth be told, they are one of the first apps to go when adults are the guests, and I can understand why. More of the Backstory after the recipe…

More Valentine’s Day Recipes

Have you ever dyed noodles? Last year we made Chicken Penne Alfredo for Valentine’s Day and dyed the noodles red. The kids loved it and thought it was so cool!

A couple of my favorite Valentine’s Day treats are so easy to make. Valentine’s Day Caramel Pretzel Bites are so pretty, delicious, and really fun to give to neighbors and friends. Valentine’s Day Chex Treat is another good recipe for gifting! It makes a huge bowl, which is perfect to set out and let everyone munch on. Three of my favorite Valentine’s Day recipes right there!

Could not be easier….

The topping ideas are endless but I loved how cute these came out with the miniature pepperoni circles. To make these I just took an object in my kitchen that was cylindrical and had a sharp enough edge for cutting, like a metal cannoli tube. Then I just punched out little holes using the end of the form and voila, mini pepperoni slices. SO cute!

To make the “Naan” pizzas preheat your toaster oven to 400 F. Place your Nann bread on a greased sheet of foil, spread basic tomato sauce on top, add some oregano, grated cheese, mozzarella cheese and the mini pepperoni slices. Bake for aprox. 10 minutes or until the cheese is melted. Let them cool and then eat!

Now how great does that look! It tastes even better and they’re super quick… now that’s a win! Make them and let me know what you think!

Also, if you like Toaster Oven Recipes you might want to try my Eggs In Purgatory , Individual Zucchini Parmesan or Dijon Baked Flounder Filet.

This recipe post contains amazon affiliate links. If you purchase an item from this link I do receive compensation, at no extra charge to you, for the purchase. See my Privacy policy here

This post was edited for photographs on September 7, 2020 *see below*

Take a trip inside of my kitchen and watch the show right here on the blog. Go to Cheftini’s Kitchen and catch the latest episodes featuring quick, magical meals like Sausage Pizza Tortilla Rolls , Chicken Sausage Meatball Parm Sliders and more.

Fish Bun – Sri Lankan ( Mini Tuna Buns)

These homemade mini fish buns are filled with spiced potato and canned mackerel. They are great for breakfast, lunch, snack, or lunchboxes and freezer-friendly too. This Sri Lankan fish Bun ( Maalu Paan) is soft, spicy, and very delicious. Find the detailed recipe with alternative ingredients below.

I am here with another favorite snack that many Sri Lankans enjoy having. These Sri Lankan Fish buns are a very popular bakery item. I grew up having these fish buns for breakfast, lunch, and as a snack for tea. We have these buns along with other bakery favorites which are, fish rolls, cutlets, patties,seeni sambol buns, and more. In Sri Lanka, we call it short eats ( small snacks), and you can find these in any Sri Lankan bakery. Although we enjoy these short eats (snacks) bought from a bakery, we love making them at home. The bakery version has more potatoes than fish, but we prefer it the other way, and homemade is always the best!

My mum is an excellent cook, and some of my aunts are great bakers. I grew up watching them bake and cook whenever they get together. My mother is the eldest in the family with one brother and six sisters. So everyone visits our home mostly, and they cook and bake tirelessly, which was fun, and I learned a lot from them. This Fish bun recipe is a family recipe that I am sharing with you, which brings back lots of memories.
Let’s go to the recipe.

This dough recipe is an egg-free recipe, and I have been using it for many of my bread recipes like Sri Lankan Egg & Seeni Sambol buns, Paneer Stuffed Buns, and Mini Cheese Pizzas with few changes here and there.

I made the mini version of this as my son likes it, and it is excellent for kids’ lunchboxes, but you can make the regular sized fish buns if you prefer. These Fish buns freeze very well for up to 3 months. This recipe makes 20 mini buns, 12 medium, and 10 large buns.

Ingredients for Sri Lankan Fish Bun recipe

Fish Filling

Potatoes – The recipe calls for one medium potato boiled. If you prefer more potato than fish in the filling, you can add 3 medium potatoes instead of one medium potato.

Fish – I used 1 can of mackerel in brine. You can replace it with 3 cans of tuna in brine.

Onion – Try to use red onion. You can also replace it with yellow, white, or brown.

Herbs & Spices – Garlic and ginger are essential in the recipe. Use minced garlic and ginger or grate it. Curry leaves are important for an authentic flavor. However, you can make it without it, or add some cilantro. Using green chili is optional.

Turmeric is essential in this recipe, avoid skipping it. Black pepper and chili powder can be adjusted to your preference.

Oil – I used vegetable oil for this recipe. Olive oil or coconut oil are great replacements.

Flour – Use all-purpose flour for this recipe

Yeast – I use instant yeast, you can use active dry yeast which might take a little longer in the rising. Always check the expiry date of the yeast. I regularly prove the yeast with sugar and a little warm water, before adding it to the flour to see whether the yeast is activating. If the yeast is old, the mixture won’t be frothy. This means you will have to start all over again with new yeast.

Water – It is important to use warm water (the temperature at 110°C ) Depending on the flour and the weather conditions you might need more or less water. Add the water gradually to get a very soft dough but not wet dough. If the dough is dry, add water, 1 Tablespoon similarly if the dough is too wet, add flour 1 Tablespoon at a time until you get the correct consistency. Avoid adding too much flour.

Milk– Use whole milk and avoid using fat-free or low-fat milk. Use 2 tablespoons of dry milk instead of whole milk. If you are using dry milk, replace the 1 cup of whole milk with water.

Butter – Full fat unsalted butter or full-fat salted butter. If using salted butter, reduce the salt in the recipe to 1/2 teaspoon.

Sugar – I use regular granulated sugar.

Egg wash – Use one large egg yolk and 1/2 teaspoon water to brush on top of the buns. Vegetarians can brush the buns with milk or cream. Recipes for the Boundary Waters and Quetico

  • One or two packages of english muffins (2 muffins per person = 4 mini pizzas)
  • Squeeze bottle of pizza sauce
  • Package of shredded pizza cheeses
  • Package or two of pepperoni slices (four or five slices per pizza)

Cooking instructions:
Heat grill on camp stove and coat with a light amount of squeeze parkay or cooking oil. Cut english muffins in half and lightly grill inside surfaces. Turn muffins halves over, add pizza sauce, pepperoni and shredded cheese. Leave on grill until cheese is melted and then serve.

Ground beef, sausage or Canadian bacon could also be used if used early in the trip.

Especially popular with kids and teenagers. The grill I use is big enough to cover both burners on my Coleman stove. This makes preparing this meal fast and everyone eats at the same time.

Recipe Summary

  • 4 mini whole-wheat pitas (3 inches each), split
  • 1/2 cup part-skim ricotta cheese
  • 1/2 teaspoon dried oregano
  • 1 garlic clove, pushed through a garlic press
  • Coarse salt and ground pepper
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/2 pint bocconcini (about 20 balls), halved

Heat broiler, with rack set 4 inches from heat. Line a large baking sheet with aluminum foil arrange pita halves on sheet, cut side up.

In a small bowl, combine ricotta, oregano, and garlic season with salt and pepper. Dividing evenly, spread ricotta mixture on pitas, and top with spinach and bocconcini. Season with salt and pepper.

Broil until cheese is melted and starts to brown, 4 to 6 minutes, rotating sheet from front to back halfway through baking. Serve immediately.

Storytime Chefs : Rainbow Fish Pizzas

These quick and healthy pizzas are inspired by The Rainbow Fish (by Marcus Pfister), and encourage children to pile up on a variety of different coloured veggies, helping them meet their five a day targets and eat a rainbow too. I’ve honestly never seen my five year old so keen to load up with every colour of vegetable.

For speed and convenience, shop-bought pitta bread works fine (Waitrose and Ocado stock organic versions). Pitta are easy to cut to shape with sturdy kitchen scissors, and both wholemeal and white pitta both taste great in these pizzas.

Trimming into a fish shape can be a bit awkward (there’s a good chance that little ones could accidentally chop off a tail!) but is great for developing motor skills - so be prepared to model where to cut and help little ones. (and have a few pitta spare just in case)

If you want to make your own pitta (which is great fun and everso easy) - we’ve included a recipe to make your own in the resources section of our FB group.

Next comes a topping of our veggie packed magic tomato sauce, but any good quality tomato pasta sauce will work (we like Seeds of Change and Mr Organic sauces).

Let your junior chefs get busy with the cheese grater, minding their fingers (and fingernails) before offering them a rainbow selection of veggie toppings.

Mini Biscuit Pizzas

Last night’s dinner was inspired by my husband. He suggested something he and his siblings ate all of the time when they were kids. His mom made them little pizzas on biscuits and they just loved them. I thought this was such a cute and clever idea! Especially for kids. We got everything going and put in the oven. Then Tyson turned on the TV and we saw a Pillsbury commercial with a “dinner idea” using the big biscuits to make pizzas. So much for our super creative idea! And I’m sure a lot of you have actually done this before. But I sure thought we were doing something pretty neat here! Oh well. They were delicious, fun to make, and even more fun to eat!

And this is all you need to make them. What a nice change of pace! Only four ingredients.

Begin by placing each unbaked biscuit onto a cookie sheet and flattening them out. You can make them as thin or as thick as you want, but they’re going to rise a little bit so you can make them pretty thin.

Then spread some pizza sauce over each flattened biscuit.

Next, sprinkle some mozzarella cheese over the top of the pizza sauce.

Add pepperoni slices or other desired toppings right over the cheese.

And that’s it! Just pop them in the oven and bake from here. Super easy dinner that everyone will love!

Recipe Summary

  • 1 12 ounce package refrigerated biscuits
  • 4 ounces cream cheese, softened
  • 8 ounces shredded mozzarella cheese
  • ¼ cup olive oil
  • 2 tablespoons Everything Bagel seasoning
  • 4 ounces lox style smoked salmon
  • Chives
  • Capers (optional)

Separate dough into 8 biscuits. Roll out each to about 6 inches in diameter. Spray both sides with cooking spray and place biscuits on grill over low heat. Cook, uncovered, about 3 to 4 minutes or until golden brown turn. Cook, covered, 2 to 3 minutes more or until golden brown. Remove from heat.

Divide cream cheese between pizzas and top with mozzarella cheese, leaving a 1-inch border. Brush border with oil and sprinkle with seasoning. Return to grill and cook, covered, 2 to 3 minutes or until cheese is melted.