Individual Homemade Pizzas Recipes

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MAKE YOUR OWN MINI PIZZAS



Make Your Own Mini Pizzas image

Provided by Georgia

Number Of Ingredients 14

1 ball refrigerated pizza dough, store bought or homemade (see recipe below)
1 cup pizza sauce or jarred pizza/pasta sauce
Your desired toppings, see below for ideas
Cheese: Mozzarella, Mexican cheese, Asiago, Parmesan, Romano, bleu cheese, feta, provolone
Meat: Chicken, Italian sausage, bacon, ham, beef, chorizo, pepperoni, prosciutto, shrimp
Vegetables: Tomatoes, artichokes, roasted red peppers, onions, green peppers, jalapenos, spinach, cherry tomatoes, olives, mushrooms, banana peppers, squash, sweet corn, peas, avocado
Other: Pineapple chunks, black beans, fresh basil, garlic, sprouts, capers
1 1/4 oz. envelope yeast
1 1/3 cups warm water
3 1/2 cups all purpose flour
2 tsp. salt
1 tsp. sugar
2 Tbsp. extra-virgin olive oil
Chopped dried herbs, such as basil, oregano or rosemary, optional

Steps:

  • Preheat oven to 400 degrees F.
  • Line a large baking sheet with parchment paper or nonstick aluminum foil. Place pizza dough on a well-floured surface, press dough firmly with your fingers to shape, and stretch gently into a 12" x 8" rectangle.
  • With a round cutter, cut dough into 18-20 rounds; place rounds 1 inch apart on baking sheet. Top each with pizza sauce, cheese, and your desired toppings.
  • Bake mini pizzas for 8-10 minutes, or until cheese is melted. Serve immediately.
  • Stir together yeast and warm water in a small bowl; set aside for 5 minutes.
  • Mix together the flour, salt, sugar and olive oil in a large bowl, or the bowl of a stand mixer fitted with the dough hook. Optionally, add dried herbs like basil, oregano or rosemary. Stir in the yeast water. Knead with the dough hook or by hand on a well floured surface for about 5 minutes. If using the stand mixer, once finished kneading, remove dough from bowl and shape into a large ball by hand.
  • Oil two bowls lightly with olive oil and set aside. Divide the dough into two pieces and roll into balls. Place each ball into the oiled bowls, seam side down, and coat the tops with a little olive oil. Top each bowl with plastic wrap or a clean, dry towel and place the dough in a warm place (I use an oven preheated to 250 degrees F, then turned off). Let rise 2 hours.
  • Once risen, either use immediately by turning dough out onto a floured surface and shaping. Or, wrap dough in plastic wrap, then a plastic bag, and freeze or refrigerate to use later.

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

PERSONALIZED INDIVIDUAL PIZZAS



Personalized Individual Pizzas image

Enjoy a variety of pizzas made using Pillsbury™ refrigerated classic pizza crust - a perfect Italian treat that's ready in just 35 minutes.

Provided by Pillsbury Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 13

Cornmeal, if desired
1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
2 teaspoons olive oil
1/4 cup pizza sauce
1/4 cup shredded Cheddar cheese (2 oz)
1 1/4 cups shredded mozzarella cheese (6 oz)
1/8 lb bulk Italian Sausage
1/2 small onion, chopped (1/4 cup)
1/2 teaspoon chopped fresh oregano, if desired
1 tablespoon shredded Parmesan cheese
3 to 4 (1/4-inch-thick) slices plum (Roma) tomato (about 1 medium tomato)
1 tablespoon thin fresh basil strips
8 to 10 slices pepperoni (from 3-oz package)

Steps:

  • Heat oven to 425°F. Spray cookie sheet with cooking spray; sprinkle with cornmeal. Do not unroll dough. Cut roll of dough into 4 equal pieces; shape each piece into a ball. Roll or press each ball of dough into a 5-inch round making edges slightly thicker to form a rim. Place the rounds on the prepared cookie sheet; brush each with oil.
  • Bake 6 to 8 minutes. Top each round with 1 of the variations below. Bake 10 to 13 minutes longer or until crust is deep golden brown and cheese is melted and bubbly.

Nutrition Facts : Calories 600, Carbohydrate 58 g, Cholesterol 65 mg, Fat 3, Fiber 1 g, Protein 30 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1660 mg, Sugar 13 g, TransFat 0 g

HOMEMADE INDIVIDUAL PIZZAS



Homemade Individual Pizzas image

I love it when the whole family gets involved in making a meal. Keep this pizza recipe in mind for father's day since the whole family can be a part of creating a delicious masterpiece that would make Dad proud.

Provided by Natasha of NatashasKitchen.com

Categories     Medium/ Easy

Time 1h30m

Number Of Ingredients 25

3/4 cup warm water
1 tbsp active dry yeast
1/2 tbsp honey
1 1/2 tbsp olive oil + more to oil baking pan & work surface
2 cups plus 2 tbsp all-purpose flour
3/4 tsp salt 1/4 cup cornmeal for baking
1 1/2 cup store-bought marinara (whatever brand or flavor you like)
1 garlic clove (minced)
1/4 tsp oregano (optional)
my favorite pizza, hands down:
Mozzarella cheese (grated)
Marinated artichokes (Quartered)
Black olives or Kalamata olives (sliced)
Baby tomatoes (halved)
Red onion (halved and thinly sliced)
drizzle of EVOO
Feta sprinkled for garnish after pizza is baked
Mozzarella cheese (grated)
Ham (or pepperoni)
Sliced black olives
Mushrooms (sliced,)
Red onion (halved and thinly sliced)
Tomato (sliced)
Bell pepper (thinly sliced or diced)
Grated Parmesan Cheese (optional)

Steps:

  • (this dough can also be made in a bread maker):
  • Put warm water in a large bowl, add the yeast and let stand for about 7 minutes for the yeast to activate. Don't use hot water or you will ruin the yeast.
  • Whisk in honey and olive oil. Add flour, then the salt and knead until well-combined (use a dough hook on speed 2 if using a mixer). The dough should be sticky.
  • Cover with plastic wrap and leave in a warm place until doubled in volume (45 min to 1 hr at room temp or 25-30 min in a warm 100˚F oven).
  • Combine all sauce ingredients in a small sauce pan.
  • Simmer over medium/low heat until it is reduced by about a third. It needs to thicken or the pizza will be too juicy. If you need to cool sauce to room temp faster, transfer sauce to a bowl and place in a bath of ice water.
  • Generously sprinkle baking pans with cornmeal; this keeps the crust crisper and prevents sticking to the pan. You can also oil pans if you don't have cornmeal.
  • Grease a clean work surface and your hands with olive oil. Transfer dough to oiled surface and cut into three even pieces. Form each piece into an 8" round pizza crust using your hands and transfer to baking pans lined with cornmeal.
  • Spread 1/3 pizza sauce on each pizza leaving a 1/2" border of dough all the way around. Add plenty of mozzarella cheese and any of your favorite toppings; this is where it gets really fun! (See list of toppings above for supreme pizza or Greek Pizza).
  • Bake pizzas at 415 degrees F for 15 minutes or until the crust is crisp and toppings are cooked. Cheese will be melted and turn golden in a few spots.
  • (Tip for the Greek Pizza: once the toppings are on, drizzle with extra virgin olive oil. After the pizza comes out of the oven, sprinkle with crumbled feta cheese. It's so good!)

MINI PIZZA BITES RECIPE BY TASTY



Mini Pizza Bites Recipe by Tasty image

Here's what you need: marinara sauce, parmesan cheese, pepper, salt, red pepper flakes, dried oregano, salt, shredded mozzarella cheese, mini pepperoni, flour tortillas

Provided by Tasty

Categories     Appetizers

Time 30m

Yield 12 servings

Number Of Ingredients 10

1 ½ cups marinara sauce
⅓ cup parmesan cheese
½ teaspoon pepper
½ teaspoon salt
1 teaspoon red pepper flakes
½ teaspoon dried oregano
¾ teaspoon salt
8 oz shredded mozzarella cheese
mini pepperoni
4 flour tortillas, 8-inch (20 cm)

Steps:

  • Preheat oven to 425°F (220°C)
  • In a large bowl mix marinara sauce, parmesan cheese, pepper, salt, and oregano.
  • Lightly oil a 12-cup muffin tin or coat with nonstick spray.
  • Lay tortilla on a flat surface. Using an empty can, cut 3-4 medium circles, pressing firmly enough in a rocking motion to cut through the tortilla.
  • Fit tortilla circle into each of 12 muffin cup.
  • Scoop 1 tablespoon pizza sauce into each muffin cup.
  • Sprinkle with mozzarella cheese.
  • Top with mini pepperonis.
  • Place into oven and bake for 10-12 minutes, or until cheese has melted.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 113 calories, Carbohydrate 10 grams, Fat 5 grams, Fiber 0 grams, Protein 6 grams, Sugar 1 gram

PERSONAL PIZZA



Personal Pizza image

I practically lived on these mini pizzas when I was in college. Packaged pizza crust mixes make it easy recipe to prepare anytime.-Julie Beth Lamb, Visalia, California

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 7

2 packages (6-1/2 ounces each) pizza crust mix
1-1/2 cups pizza sauce
1 pound ground beef, cooked and drained
1 medium onion, chopped
1 cup chopped green pepper
2 cans (2-1/4 ounces each) sliced ripe olives, drained
2 cups shredded part-skim mozzarella cheese

Steps:

  • Prepare both packages of pizza dough according to directions. On a floured surface, knead dough several times; divide into six portions. Roll each into an 8-in. circle. Place on greased baking sheets. Bake at 425° for 10 minutes. , Spread pizza sauce over crusts to within 1/2 in. of edge. Top with beef, onion, green pepper, olives and cheese. Return to the oven for 10-15 minutes or until crust is golden brown and cheese is melted.

Nutrition Facts : Calories 379 calories, Fat 16g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 746mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 27g protein.

TUSCANY INDIVIDUAL PIZZAS



Tuscany Individual Pizzas image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 6 individual pizzas

Number Of Ingredients 7

1/4-ounce active dry yeast (1 package)
3/4 cup warm water (105 to 115 degrees)
1 3/4 cups unbleached flour
1/2 cup semolina (durum wheat)
1 teaspoon sugar.
1 teaspoon salt
1 tablespoon extra virgin olive oil

Steps:

  • Place a pizza stone on the bottom rack of oven and preheat to 500 degrees F. for 45 minutes to 1 hour. Dissolve the yeast in the warm water and let stand for 10 minutes. Traditional method: Put 1 1/2 cups of the flour, semolina sugar and salt in a large mixing bowl. Stir to combine. While stirring with a wooden spoon slowly add the yeast mixture until combined. Add the olive oil and continue stirring until the mixture forms a loose ball, adding the remaining 1/4 cup of flour if necessary to form a ball that is not sticky. On a lightly floured board knead the dough for 3 to 5 minutes until the dough is smooth and consistent in texture.
  • Food Processor method: With the metal blade inserted, put the flour, semolina, sugar and salt into the work bowl. With the motor running, pour the yeast mixture through the feed tube and process for 30 to 45 seconds or until the dough pulls away from the sides of the bowl. Add the olive oil through the feed tube and continue to process for 1 minute. The dough should have formed a ball. Turn the dough onto a lightly floured surface and knead briefly with flour until it is not sticky.
  • Both methods continue: Form the dough into a ball and put in a bowl that has been lightly coated with olive oil. Cover the bowl with a damp towel and put it in a warm place until doubled in size, about 1 hour. Roll the dough on a lightly floured surface into a cylinder and cut into 6 equal pieces. Roll each piece into a ball and place on a lightly floured platter. Cover with a damp towel. Using a rolling pin, roll one ball into a circle. Garnish the pizza as desired. Place directly on pizza stone and bake for approximately 4 minutes (Check after 3 minutes) until ready.
  • Continue creating individual pizzas.
  • La Margherita Pizza toppings: Top the pizza with a tomato puree made up of peeled tomatoes (use canned tomatoes when good quality fresh are unavailable), olive oil, oregano and a pinch of salt. Sprinkle with grated Mozzarella cheese and lightly drizzle olive oil over the pizza. Add salt and pepper for taste.
  • La Napoletana Pizza toppings: Top the pizza with tomato puree and sprinkle with capers, mozzarella cheese and top with anchovies. Lightly drizzle olive oil over the pizza.
  • Additional Toppings to add as you wish: Italian Ham, Peccorino Romano Cheese, Red and yellow bell peppers, olives, onions, fresh basil and mozzarella cheese.

MINI TOP-YOUR-OWN PIZZAS



Mini top-your-own pizzas image

Get the kids involved in making this easy homemade dough, then let them mix-and-match their favourite toppings

Provided by Richard Burr

Categories     Buffet, Dinner, Lunch, Main course, Snack, Supper

Time 1h45m

Yield Makes 6

Number Of Ingredients 9

300g strong white bread flour , plus extra for kneading
1 tbsp fast-action dried yeast
1 tsp caster sugar
1 tbsp olive oil , plus a little extra for greasing the bowl
150ml passata
small pack basil , leaves picked and finely chopped
1 tsp mixed herbs
choose your favourites (we used black olives , yellow peppers, salami and grated cheddar)
200g ball mozzarella , torn into small pieces

Steps:

  • Put the flour in a large bowl. Add a little salt to one side of the bowl and the yeast to the other side. Sprinkle over the sugar, together with a spoon, and add the oil and 190ml warm water. Combine with a spoon until all the flour comes away from the sides of the bowl, then tip onto a floured surface. Knead for 5-10 mins or until smooth and elastic. Lightly oil a clean bowl, add the dough, cover with cling film and leave to rise for 1 hr.
  • Meanwhile, make the sauce. Pour the passata into a saucepan, add the basil and mixed herbs, then season and bring to the boil over a low heat. Simmer gently for 5 mins, then set aside to cool. Chop the toppings.
  • Once the dough has risen, tip it out, knock out the air and divide into 6 equal parts. Heat oven to 240C/220C fan/gas 9 and place 2 large baking sheets in the oven.
  • Roll out the dough on a lightly floured surface into a circle around 15cm in diameter. Pick up the circle of dough and toss about a metre up, spinning it in the air. Catch it on the back of your hand, so your fingers don't poke through the dough. Do this at least 3 times to achieve a thin central base and a thicker outside crust. Alternatively, you could carry on rolling, but it's not as much fun!
  • Lay the bases onto baking parchment (2 bases on 1 piece of parchment) and carefully slide each pair inside a plastic bag 'tent' for 15 mins to prove again.
  • After the second rise, spread the sauce over the bases and add the and mozzarella. Take the baking sheets out the oven and quickly slide the pizzas (still on their baking parchment) on top. You can cook 2-3 pizzas per tray. Return to the oven and bake for 12 mins. Take out, slice and eat.

Nutrition Facts : Calories 293 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 0.8 milligram of sodium

INDIVIDUAL PIZZAS



Individual Pizzas image

I made these over 30 years ago for my family when I had to cook. I made these long before canned pizza sauce was available like it is now. Either that or my mom did not buy it. My brothers loved these! They were always happy when I made them. One of my brothers would take a full pan of 10 pizzas with him if I had a pan on the counter and he had to go somewhere. He always came home with an empty pizza pan. This recipe can very easily be doubled or tripled. You can use any meat of your choice and add any ingredients you want. It is an easy way to make pizza to each persons taste. They can pick what they want on their own pizza. This is something easy for kids to make too.

Provided by AuntWoofieWoof

Categories     Lunch/Snacks

Time 30m

Yield 10 serving(s)

Number Of Ingredients 4

1 can biscuit (10 count)
1 (8 ounce) can tomato sauce (or pizza sauce)
1/2-1 lb ground beef (appx)
1 cup shredded cheddar cheese (appx)

Steps:

  • Preheat oven to 350 degrees.
  • Cook ground beef in a skillet.
  • Separate biscuits and put them on a sheet of waxed paper or foil.
  • Flatten each biscuit with palm of your hand until thin but not too thin.
  • Place each one on a cookie sheet or pizza pan.
  • Spread approximately 1 tsp tomato sauce on each"pizza" evenly, depending how saucy you want them.
  • Put a spoonful of hamburger on each pizza.
  • Spread evenly.
  • Sprinkle each pizza with cheese, depending on how cheesy you want them.
  • Bake in oven for 10 minutes or until edges are golden brown.
  • Cool for a few minutes before serving.

Nutrition Facts : Calories 101.6, Fat 7.2, SaturatedFat 3.7, Cholesterol 27.3, Sodium 204.9, Carbohydrate 1.8, Fiber 0.3, Sugar 1, Protein 7.3

GRANDS!® MINI PIZZAS



Grands!® Mini Pizzas image

Customize individual biscuit pizza your way! These mini pizzas are ready in 25 minutes, thanks to a tasty crust made from refrigerated biscuits.

Provided by Pillsbury

Categories     Trusted Brands: Recipes and Tips     Pillsbury® Grands!®

Time 25m

Yield 8

Number Of Ingredients 4

1 (16.3 ounce) can Pillsbury® Grands!® refrigerated biscuits
1 cup pizza sauce
2 cups shredded mozzarella cheese
1 (3.5 ounce) package sliced pepperoni

Steps:

  • Press each biscuit into 6-inch round. Place on 2 large or 3 small greased cookie sheets. Top each round with pizza sauce, cheese and pepperoni.
  • Bake at 375 degrees F 10 to 15 minutes or until bottoms are deep golden brown and cheese is bubbly.

Nutrition Facts : Calories 336.6 calories, Carbohydrate 26.6 g, Cholesterol 31.1 mg, Fat 18.9 g, Fiber 1.2 g, Protein 14.1 g, SaturatedFat 6.7 g, Sodium 1091.1 mg, Sugar 6.3 g

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