Individualspinachpizzas Recipes

25 BEST PERSONAL PIZZA RECIPES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep the recipe in 30 minutes or less!

HOMEMADE INDIVIDUAL PIZZAS

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!)

REAL ITALIAN PIZZA DOUGH

Steps:

• Preheat the oven to the lowest setting possible.
• Combine 4 cups flour and salt in the bowl of a stand mixer fitted with the dough hook attachment; turn mixer on low speed. Crumble yeast into small pieces and add to the flour. Slowly pour in water. Scrape the sides to make sure all flour is incorporated and mix until dough begins to pull away from the sides and form a ball. Drizzle in oil and mix until fully incorporated.
• Knead on low speed for 5 or 6 minutes, adding 1 to 2 tablespoons extra flour if needed. Remove dough from the bowl and use your hands to form a ball. Return dough to the bowl and score the top with an "x." Cover with a damp cloth.
• Turn oven off and place dough in the oven to rise for at least 1 hour, or up to 8 hours.
• Remove dough from the oven and reattach the bowl to the stand mixer. Uncover and punch down dough. Knead on low speed for 5 minutes.
• Meanwhile, place a pizza stone or tray on the bottom oven rack and preheat oven to 450 degrees F (230 degrees C).
• Cut dough into 4 equal pieces and roll each one into ball. Dust with flour if needed. Place balls on a sheet pan and cover with a damp cloth. Roll out each ball into a 9-inch circle and top with desired toppings (no more than 1 cup sauce per pizza).
• Place pizza on the pizza stone in the preheated oven. Immediately lower the temperature to 410 degrees F (210 degrees C) and bake for 10 to 12 minutes; actual length of time will depend on your toppings. Repeat to make remaining pizzas.

EXOTIC INDIVIDUAL PIZZAS

Steps:

• Preheat the oven to 400 degrees or if you are are baking a single pizza use a toaster oven. Spread the sauce or other exotic jarred ingredients over the pita. Top with main ingredient and top with cheese. Set on baking sheet and bake for 7 to 10 minutes or until crust is crisp, filling is hot and cheese has melted.

TUSCANY INDIVIDUAL PIZZAS

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.

INDIVIDUAL PIZZAS

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.

INDIVIDUAL PIZZAS WITH PECORINO, ARUGULA, AND TOMATOES

Steps:

• Preheat oven to 450 degrees. Turn a large baking sheet upside down; rub with oil. Using your hands, crush tomatoes into a pulp in a small bowl; season with salt and pepper.
• Spread crushed tomatoes on pizza shells; sprinkle with red-pepper flakes. Bake until crusts are golden, 18 to 20 minutes.
• In a bowl, toss arugula with Pecorino; top pizzas with salad. Drizzle with vinegar and, if desired, oil.