Mini Pizzas
Making individual pizzas can be a fun family activity, a great birthday dinner idea, or a good way to create a bunch of easy (cheap) lunches for work. Since you control the toppings, you can accommodate even the pickiest child, or heap on everything you can think of.
The pizza dough recipe is adapted from this Pizza Dough Post. A recipe for homemade pizza sauce can be found here.
Pizza Dough
If you have a pizza stone, put it in the oven on the middle or bottom rack before preheating. Preheat the oven to 500°F.
Divide the dough into 8-10 portions (about the size of a tennis ball, or 5-6 oz each, if you have a kitchen scale).
Roll out the dough into 6 inch circles. I like to use cornmeal instead of flour when I roll out the dough. If you are using cookie sheets to bake your pizzas, just place the pizzas on the cookie sheets before you add the toppings (parchment paper will keep the cheese from burning onto the cookie sheet). If you are using a pizza stone, put the circles on a bit of parchment paper.
Add a little sauce.
Add cheese, and put desired toppings on the pizza.
If you have a pizza stone, the easiest way to transfer the pizza to the pizza stone is with a sheet of parchment paper and a pizza peel (those flat pizza boards with a handle that you see in ads & restaurants). The parchment paper gives you something to grab to reposition the pizza, and to slide it on and off the pizza peel and the pizza stone.
Bake the pizzas in the 500°F preheated oven for 7-9 minutes. Makes eight to ten 6-inch, thin crust pizzas.
Toppings
Pizza Sauce (spaghetti sauce from a jar, or make your own)
Mozzarella cheese (or other varieties)
Pepperoni
Bell Peppers
Onions
Olives
Pineapple
Ham
Bacon
...whatever you can think of.
Melinda's Notes: This recipe works for full-size pizzas, too. It makes three big, thin crust pizzas. Just bake them for 12-15 minutes.
The pizza dough recipe is adapted from this Pizza Dough Post. A recipe for homemade pizza sauce can be found here.
Pizza Dough
2 Tb. instant yeastCombine yeast, sugar, and water. Let it sit for 5 minutes or until yeast proofs. Add oil, salt, flour, and optional spices. Mix well together. Knead for about 6 minutes or until dough blisters and is smooth and elastic. Cover and let rise until double in volume. (You can skip the rising step if you are in a hurry.)
1 Tb. sugar
2 c. warm water
1/4 c. vegetable or olive oil
2 tsp. salt
5 cups flour
1 Tb. oregano or Italian spice mix, optional
If you have a pizza stone, put it in the oven on the middle or bottom rack before preheating. Preheat the oven to 500°F.
Roll out the dough into 6 inch circles. I like to use cornmeal instead of flour when I roll out the dough. If you are using cookie sheets to bake your pizzas, just place the pizzas on the cookie sheets before you add the toppings (parchment paper will keep the cheese from burning onto the cookie sheet). If you are using a pizza stone, put the circles on a bit of parchment paper.
Add a little sauce.
Add cheese, and put desired toppings on the pizza.
If you have a pizza stone, the easiest way to transfer the pizza to the pizza stone is with a sheet of parchment paper and a pizza peel (those flat pizza boards with a handle that you see in ads & restaurants). The parchment paper gives you something to grab to reposition the pizza, and to slide it on and off the pizza peel and the pizza stone.
Toppings
Pizza Sauce (spaghetti sauce from a jar, or make your own)
Mozzarella cheese (or other varieties)
Pepperoni
Bell Peppers
Onions
Olives
Pineapple
Ham
Bacon
...whatever you can think of.
Melinda's Notes: This recipe works for full-size pizzas, too. It makes three big, thin crust pizzas. Just bake them for 12-15 minutes.
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