Homemade Mini Pizzas
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Additional Time
30 mins
-
Servings
20 mini pizzas
-
Calories
69 kcal
-
Course
Main Course
-
Cuisine
American
Homemade Mini Pizzas
Description
The pizza dough is made by combining all-purpose flour with instant yeast, sugar, salt, garlic powder, and dried basil, then mixed with olive oil and warm water. After mixing, additional flour is gradually added to reach a workable, slightly sticky dough. The dough rests in an oiled bowl to rise until doubled in size, then is gently kneaded and rolled thin. Individual pizza rounds are cut with a cookie cutter or shaped by hand.
Once assembled with pizza sauce, sliced mozzarella, and black olives, the mini pizzas are baked at a high temperature until lightly golden and the cheese melted. The crust remains soft and fluffy rather than overly crisp. Alternatively, they can be cooked in an air fryer. Careful topping amounts prevent sogginess, and chopping toppings finely helps adherence and cooking.
These mini pizzas work well as snacks or for casual meals. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months when flash frozen. Reheating can be done briefly in the microwave, even from frozen.
Ingredients
For the pizza dough:
- 2 cups all-purpose flour each cup weighs 125g, or bread flour, divided, plus up to 1/3 cup extra
- 2 1/4 teaspoon instant yeast
- 1 1/2 tsp sugar
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon basil dried
- 2 tablespoon olive oil and more for coating the bowl and baking
- 3/4 cup water warm, 105-115F or 40-45C
For finishing:
- 1/2 cup pizza sauce recipe for homemade sauce linked in recipe notes, store bought or homemade
- 6oz mozzarella cheese 150g, slices
- 1/4 cup black olive sliced
Instructions
- Preheat oven to 210C (410F) and line two baking sheets with parchment paper.
- Combine 1 cup of the flour (125g) with the yeast, sugar, salt, garlic powder and basil a large bowl.
- Add olive oil and warm water and use a wooden spoon to combine thoroughly.
- Add in another 1 cup of flour, and stir. If dough is still too sticky and unmanageable, keep adding flour gradually while stirring until a maximum of another 1/3 cup is added. The dough will begin to pull away from the sides of the bowl.
- Coat another large bowl with some olive oil and transfer dough to this greased bowl. Cover tightly with plastic wrap and allow to rise in a warm place for 30 minutes or until puffy and expanded to double in size.
- Once dough has doubled, coat your hands and a work surface lightly with flour and remove dough from the bowl and knead gently just a few times until dough is deflated and smooth.
- Use a rolling pin, and roll the dough out into a thin layer, then with a cookie cutter, or the rim of a glass cup, cut out about 20 dough circles, and place onto a parchment paper lined baking sheet. See the video in the recipe card for a visual.
- Add a teaspoon or so of pizza sauce to the middle of each dough circle, leaving a border of dough without sauce.
- Cut each slice of mozzarella into 4 squares (or a size good to cover the pizza sauce) and top pizza sauce on each pizza.
- Add a sliced black olive or toppings of your choice to the center of each pizza.
- Bake for 10-12 minutes or until light golden brown on the bottom, with bubbly melted cheese, don't overbake.
- Enjoy warm or at room temperature!
Notes
- To avoid soggy mini pizzas, use a light amount of sauce and toppings; finely chop toppings for better coverage.
- Check baking at 10 minutes to achieve a soft, lightly golden crust without overbaking.
- Mini pizzas can be air fried at 375°F (190°C) for 6-7 minutes as an alternative cooking method.
- Store leftover mini pizzas in an airtight container in the refrigerator for up to 4 days; they freeze well for up to 3 months.
- For freezing, flash freeze individual pizzas on a baking sheet before storing in freezer bags to prevent sticking.
- Reheat mini pizzas in the microwave for 10 seconds; they can be reheated directly from frozen.
- Store-bought or homemade pizza dough can be used according to preference; shredded mozzarella is an acceptable cheese substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20mini pizzas
Amount Per Serving
Calories 69 kcal
% Daily Value*
| Calories | 69kcal | 3% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 145mg | 6% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
