PARMESAN MINI PIZZAS
"I make the dough in advance and freeze pre-baked individual serving crusts, says Jane Kaiser of Franklin, Wisconsin. "It makes dinner so easy!" The dough is tender and flavorful, and any toppings can be used.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 pizzas.
Number Of Ingredients 10
Steps:
- In a small bowl, dissolve yeast in warm water. Add the baking mix, Parmesan cheese, sugar, 1-1/2 teaspoons oil, Italian seasoning and 1/2 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, about 5-6 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 30 minutes., Punch dough down; divide in half. On a lightly floured surface, roll each portion into an 8-in. circle. Transfer to two 7-1/2-in. pizza pans coated with cooking spray; build up edges slightly. Prick dough thoroughly with a fork; brush with remaining oil., Bake at 400° for 8 minutes or until lightly browned. Spread with sauce; sprinkle with mozzarella cheese. Bake 10-12 minutes longer or until cheese is melted.
Nutrition Facts :
CASINO NIGHT MINI FRUIT PIZZAS
You can make mini fruit pizzas to resemble cards or dice by using square and rectangular cookies, strawberries cut vertically to look like hearts and blueberries for the dots on the die.
Provided by JORMAN
Categories Desserts Specialty Dessert Recipes Fruit Pizza Recipes
Time 1h38m
Yield 36
Number Of Ingredients 13
Steps:
- In a large bowl, cream together the butter and white sugar until smooth. Beat in the eggs one at a time until each is blended in. Stir in the vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture, alternating with the buttermilk, mixing just until blended. If the dough is really sticky, you may need more flour. Cover and refrigerate for 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into squares and rectangles using a pizza cutter or knife. Place cookies about 2 inches apart on ungreased cookie sheets.
- Bake for 6 to 8 minutes in the preheated oven, until the edges begin to brown lightly.
- While the cookies are baking, make the frosting. In a medium bowl, beat the cream cheese and confectioners' sugar until soft and creamy. Stir in the whipped topping until well blended.
- Spread a thin layer of the frosting onto each cookie. Make heart cards by placing strawberry slices onto the rectangular cookies, and dice by placing blueberries onto the square cookies. Refrigerate until serving, or serve immediately after frosting. They are best when served cold.
Nutrition Facts : Calories 193.9 calories, Carbohydrate 28 g, Cholesterol 30.8 mg, Fat 8.3 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 5.2 g, Sodium 139.9 mg, Sugar 16.6 g
MINI PIZZAS WITH ARUGULA, PEPPERS & PROSCIUTTO
Make and share this Mini Pizzas With Arugula, Peppers & Prosciutto recipe from Food.com.
Provided by CIndytc
Categories Lunch/Snacks
Time 2h14m
Yield 12 mini pizzas, 12 serving(s)
Number Of Ingredients 12
Steps:
- Lightly coat a large bowl with 1 teaspoons of the oil. Put the dough in the bowl, cover loosley, and let sit at room temperature until supple and relaxed. 45 minutes to an hour.
- Position racks in the top and bottom thirds of the oven and heat the oven to 475 degrees. Meanwhile put the tomateos, oregano, garlic, 2 teaspoons of the oil, and 1/2 tsp of salt & pepper in a food processor; pulse to make a chunky sauce.
- Lightly oil 2 baking sheets with the remaining 2 teaspoons oil Divide the dough into quarters. Divide each quarter into 3 equal parts; you'll have twelve 1 ounce pieces of dough. Shape each piece of dough into a 3 inch round and put on the baking sheets.
- Spread about 1 scant tablespoon of the sauce over each dough round, leaving a little border around the edge for the crust. Top each with a mound of arugula, then some strips of pepper & prociutto. Sprinkle the mozzarella and Parmigiano on top.
- Bake until the cheese is bubbling and the crust in browned, 12 to 14 minutes, rotating and swapping the pans positions about halfway through for even baking. Sprinkle with crushed pepper flakes if desired and serve.
Nutrition Facts : Calories 80.8, Fat 5.5, SaturatedFat 2.5, Cholesterol 13.3, Sodium 228.2, Carbohydrate 2.5, Fiber 0.6, Sugar 1.3, Protein 5.7
MINI PIZZA "CUPCAKES"
These pizza "cupcakes" might just be a perfect food. The outsides are like garlic bread and the insides are full of oozing cheese.
Provided by Ashley Bluth
Categories Appetizers and Snacks Snacks Kids Quick and Easy
Time 30m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 24-cup mini muffin tin with cooking spray.
- Roll pizza dough on a lightly floured surface into a 12x18-inch rectangle. Use a pizza cutter to slice dough into 24 squares. Place mozzarella cheese and pepperoni slices on each square; you'll need to be able to enclose the toppings in the dough so keep that in mind. Carefully lift up each square and wrap dough around toppings. Pinch to seal shut and place seam-side down in the prepared muffin cups.
- Brush the tops of the dough balls with olive oil, then sprinkle with Italian seasoning and garlic powder. Top with Parmesan cheese.
- Bake in the preheated oven until golden brown on top, about 10 minutes.
- Meanwhile, heat marinara sauce in a saucepan over medium-low heat.
- Remove pizza "cupcakes" from the oven and serve with warm marinara on the side for dipping.
Nutrition Facts : Calories 118.4 calories, Carbohydrate 11.9 g, Cholesterol 10.5 mg, Fat 5.6 g, Fiber 0.8 g, Protein 4.6 g, SaturatedFat 1.7 g, Sodium 355.3 mg, Sugar 2.9 g
CREEPY MINI PIZZAS
Set out your favorite pizza toppings and let everybody create their own spooky or fun masterpiece!
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F.
- Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.
- Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Divide dough into 8 portions; cover. (If using RapidRise Yeast, let dough rise at this point for 10 minutes.)
- Pat each portion of dough with floured hands into an 8-inch circle on a greased baking sheet. Form a rim by pinching the edge of the dough. Add a second crust to the same baking sheet.
- Bake for 6 to 7 minutes, dough will be just set and only lightly browned on the bottom. Remove crusts to a wire rack to cool. Continue with remaining pizza dough. (Works best to use several baking sheets.) May use crusts immediately or place in freezer bags and freeze for up to 1 month.
- When ready to bake, preheat oven to 475 degrees F. Spread each crust with pizza sauce. Top with desired toppings to make Halloween designs! Repeat with remaining pizzas. Place on a baking sheet and bake for 6 to 8 minutes, until cheese is melted and lightly browned and bottom of crust is browned.
Nutrition Facts : Calories 434.3 calories, Carbohydrate 43.3 g, Cholesterol 38.2 mg, Fat 19.8 g, Fiber 1.7 g, Protein 20 g, SaturatedFat 7.1 g, Sodium 823.3 mg, Sugar 3.4 g
MINI PIZZA BITES RECIPE BY TASTY
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
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
PIZZA WITH MORTADELLA AND PROSCIUTTO
Pizza with fresh mozzarella, cured meats, hot Fresno chiles, and Parmesan is grilled and ready to eat in just minutes.
Provided by TNT's On the Menu
Categories Trusted Brands: Recipes and Tips TNT's On the Menu
Yield 4
Number Of Ingredients 8
Steps:
- Using, hand-tossed pizza dough, place on a hot grill for approximately 3 to 4 minutes until the bottom is firm.
- Turn it over and brush with olive oil; sprinkle with salt and pepper.
- Place mortadella and prosciutto on the pizza. Then top with thinly sliced fresno peppers and shaved parmesan cheese.
- Grill until cheese is melted (about 5 minutes).
Nutrition Facts : Calories 296.4 calories, Carbohydrate 34.7 g, Cholesterol 16.9 mg, Fat 11.8 g, Fiber 1.1 g, Protein 11.6 g, SaturatedFat 3.2 g, Sodium 821.3 mg, Sugar 4.1 g
GRANDS!® MINI PIZZAS
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
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
PROSCIUTTO & PEPPER PIZZAS
Cheat your way to a speedy supper by using garlic flatbreads as a pizza base, then top as you wish- we like ham, peppers and mozzarella cheese
Provided by Cassie Best
Categories Main course
Time 25m
Yield Makes 2
Number Of Ingredients 5
Steps:
- Heat oven to 240C/220C fan/gas 9. Put the flatbreads on 2 baking trays and spoon over the tomato sauce.
- Top with the pepper strips, prosciutto and mozzarella. Bake for 15 mins, swapping the trays over halfway through cooking.
Nutrition Facts : Calories 785 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 98 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 4.7 milligram of sodium
MINI PIZZAS WITH PROSCIUTTO SALAD TOPPING
From Australian BH&G Diabetic Living. 2 pizzas per serve makes a light main meal. Have not included 45 minutes of proving.
Provided by ImPat
Categories Spinach
Time 32m
Yield 8 mini pizzas, 4 serving(s)
Number Of Ingredients 17
Steps:
- DOUGH - put flours, yeast and sugar in a medium bowl and stir well and add the lukewarm water and oil and using a flat bladed knife mix until the dough starts to come together to form a ball.
- Turn out dough onto a lightly floured surface and knead for 10 minutes or until dough is smooth and elastic.
- Spray a medium bowl with cooking spray and add dough and cover with plastic wrap and clean, dry tea towel and set aside in a warm, draught free place for 45 minutes.
- Preheat oven to 190C (fan forced) and spray 2 large baking trays with cooking spray.
- Divide dough into 8 equal portions and roll out into thin rounds and then place on the baking tray.
- Combine tomato paste and garlic in a small bowl and spread over pizza bases and then bake for 10 minutes or until crisp around the edges and still soft in the centre.
- Meanwhile, heat oil in a large non stick frying pan on medium and add prosciutto and cook on each side for 1 to 2 minutes or until crisp.
- Transfer to a small plate and set aside to cool and then break into pieces.
- Toss rocket, spinach, tomato, capsicum, cucumber and prosciutto in a large bowl.
- Arrange the salad over each pizza base and top with the bocconcini and sprinkle with pepper to serve.
Nutrition Facts : Calories 442.1, Fat 7.2, SaturatedFat 3.1, Cholesterol 15.8, Sodium 274.7, Carbohydrate 80.1, Fiber 6.5, Sugar 9.9, Protein 17.2
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