These mini-pizzas are really more of an appetizer.
But I decided to turn them into a dinner. … Because I’m a rule-breaker.
(Who am I kidding? I follow all of the rules. … Always.)
I like tomato and basil or mushrooms/onions/peppers, while the husband likes mounds of pepperoni and sausage.
I guess part of me thought these would taste extra special or delicious since they were so cute and miniature.
But, with the same ingredients, it tastes simply like yummy homemade pizza … just smaller.
And maybe a little more doughy.
Kind of like me four months after starting this blog.
What you’ll need:
** Keep in mind that a little ingredients go a long way here – roughly 1-2 TB per cup.
- Olive oil, for muffin pan
- All-purpose flour, for rolling
- 1/2 pound homemade or store-bought pizza dough, in 6 pieces (Publix has pre-made dough in the bakery!)
- Coarse salt and ground pepper
- 1/2 cup shredded mozzarella (4 ounces)
- 1 large tomato, coarsely chopped
- 1 cup of tomato sauce (if desired)
- Desired toppings, such as cooked vegetables, pineapple and ham, or pepperoni
- Preheat oven to 450 degrees. Lightly brush 6 standard muffin cups with oil. On a lightly floured work surface, roll out each dough piece to a 6-inch round. Fill each cup with 1 round, gently pressing dough into bottom and sides of cup. Season with salt and pepper.
- Sprinkle each dough cup with 1 tablespoon each cheese and tomato. Add desired toppings and another tablespoon each cheese and tomato. Feel free to add 1 tablespoon of tomato sauce, if desired, before topping with cheese. Bake until dough is golden brown and crisp, 12 minutes. Let cool 2 minutes before removing from cups.
[Source: Martha Stewart]