I think this winter I’ve almost hit my pizza quota. Almost. I have had it A LOT. At the same time, I don’t even feel bad about it. Winter here is cold, and pizza gives me the warm & fuzzies.
Since I typically make my pizzas half of one type and half of another to get more variety, I decided to really maximize the variety this time around and make mini pizzas. This way, I could make up to sixteen different types if I wanted.
This post is more of a “how to” for making mini pizzas rather than an exact recipe. I figure everyone probably has a go-to pizza dough recipe (or just buys it at the store like me), and pizza is so versatile you can literally put anything you want on it (I’m lookin at you Mac & Cheese pizza).
One of the reasons I love making pizza so much, is that you can pretty much use whatever is currently in your fridge. After inventorying my supplies, I settled on four pizza types: Four Cheese, BBQ Chicken, Pesto Chicken, and Prosciutto. I used my new cutting board to chop and prettily arrange all of my ingredients:
Next, I got to work on the dough. My favorite dough is the pre-made kind from Trader Joes. I think it costs like two bucks, and it bakes up really well. The crust is my favorite. I have tried the three varieties available at my store and my favorite is just the regular plain (as opposed to the herb, or wheat). After preheating my oven to 450 degrees, I took the dough out and rolled it out on a well floured surface, until it was about 1/4″ thick.
Note: Make sure the surface is liberally floured before rolling the dough out, because once you cut your mini circles, you’ll want them to easily lift up so that they will retain their shape.
Use a round cookie cutter to cut out circles in the dough. My cookie cutter is 3″ in diameter. Lift away the excess dough to leave the rounds.
Note: You can use the extra dough to make a side of bread sticks.
Next, put on your sauces & toppings!
Using a floured spatula, carefully lift up the mini pizzas and place them on your floured pizza stone or parchment lined baking sheet.
Bake for 15-20 minutes until crust is golden brown.
Cool & enjoy!