These are easy and a fun twist on your usual Friday night Pizza. They are great warm or at room temperature. Take one along for a sack lunch or picnic.
Ingredients:
Olive oil, for muffin pan
All-purpose flour, for rolling (or you can just stretch dough in hand haphazardly like me!)
1/2 pound homemade or store-bought pizza dough, in 6 pieces
salt and ground pepper
shredded mozzarella
tomato/pizza sauce
desired toppings, such as cooked vegetables, pineapple, ham, or pepperoni
Directions:
- Preheat oven to 450 degrees. Lightly brush standard muffin cups with oil. On a lightly floured work surface, roll out each dough piece to a 6-inch round. Fill each muffin cup with 1 round, gently pressing dough into bottom and sides of cup. Season with salt and pepper.
- Sprinkle each dough cup with cheese and tomato sauce. Add desired toppings and another top with more cheese and tomato sauce. Bake until dough is golden brown and crisp, 12 minutes. Let cool 2 minutes before removing from cups.
- Note: I have yet to find a great 100% wheat pizza crust recipe I like. They are always just too heavy for me. But I've found that 1/2 white bread flour 1/2 wheat flour works very well.
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