Mini Margherita Pizzas Recipes

MINI MARGHERITA PIZZAS

Steps:

• Heat oven to 425ºF.
• Combine first 5 ingredients.
• Unroll pizza dough on lightly floured surface; roll into 12x8-inch rectangle. Use 3-inch cookie cutter to cut dough into 20 rounds, rerolling scraps as necessary; place in single layer on baking sheets sprayed with cooking spray. Sprinkle with cheeses; top with tomato mixture.
• Bake 8 to 10 min. or until edges of crusts are golden brown and mozzarella is melted.

PERSONAL MARGHERITA PIZZAS

Steps:

• Preheat oven to 425°. Prepare pizza dough according to package directions, adding oregano before mixing. Divide into 3 portions., Pat each portion of dough into an 8-in. circle on greased baking sheets. Bake until edges are lightly browned, 8-10 minutes., Spread each crust with 1/4 cup pizza sauce to within 1/2 in. of edge. Top with cheese. Bake until crust is golden and cheese is melted, 5-10 minutes longer. Sprinkle with basil.

SIMPLE PIZZA MARGHERITA

Steps:

• Make the dough: Pour water into the bowl of an electric mixer. Add sugar and yeast; stir until yeast has dissolved. Let stand until foamy, about 5 minutes. Add oil, flours, and salt. Fit mixer with paddle attachment; mix until combined. Switch to dough hook; mix 5 minutes. Transfer dough to a lightly floured surface, and knead a few times with floured hands until smooth and elastic. Transfer dough to a large oiled bowl, and turn to coat; cover with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, about 3 hours. (Alternatively, let dough rise in the refrigerator overnight.)
• Make the sauce: Pulse tomatoes in a blender until smooth; set aside. Put garlic and oil into a medium saucepan. Cook over medium-high heat, stirring, until garlic sizzles, about 40 seconds. Add shallots; cook, stirring, 1 minute. Add tomatoes, salt, pepper, and sugar. Reduce heat to medium-low. Simmer, stirring occasionally, 30 minutes. Remove from heat; let cool slightly. (Sauce can be refrigerated in an airtight container up to 3 days.)
• Preheat oven to 450 degrees. Preheat a baking sheet. Punch down dough; transfer to a floured work surface. Divide dough in half. Set half aside, and cover with plastic wrap. Roll out remaining dough to 14 by 7 inches, 1/8 to 1/4 inch thick. Sprinkle a pizza peel with semolina flour, and place rolled dough on top.
• Brush top of dough lightly with oil. Spread with 1/2 cup sauce, leaving a 1/2-inch border. Top with half the mozzarella. Sprinkle with 1 tablespoon Parmesan, and season with pepper.
• Slide pizza onto heated sheet in oven. Bake until dough is golden and cheese is bubbling, 10 to 12 minutes. Meanwhile, repeat process with remaining dough. Let each pizza cool slightly; top with half the basil. Cut into slices, and serve.