Pizza Snack
Pizza Snack
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How do I make a mini pizza?
I am having a sleepover this weekend and as a snack would like to make small pizzas, about 2". I don't want to use a bread or a bagel as the crust. I want to bake it. Any recipes?
MICHELLE'S MINI-PIZZAS
1 pkg. (tbsp.) yeast
1 1/4 c. warm water
2 tsp. salt
3 1/2 - 4 c. flour
2 tbsp. olive oil
8 oz. can tomato sauce or favorite pizza sauce
2 c. Mozzarella cheese, grated
Garlic powder and oregano to taste
Dissolve yeast in 1/4 cup warm water. Combine salt with 2 1/2 cups flour. Add yeast mixture to flour along with olive oil and remaining warm water. Mix well, adding one more cup of flour. Knead 10 minutes, adding up to 1/2 cup flour if necessary. Let rise 1 1/2 hours.
Split into 2 parts and roll each into thin rectangles. Spread with tomato sauce. Sprinkle approximately 1 cup of grated cheese on each rectangle. Sprinkle with garlic and oregano to taste.
Bake on cookie sheets in preheated 450 degree oven for 15 minutes or until crust is brown. Use pizza cutter to make 12-16 "mini" pizzas.
Note: You may use 2 cans of refrigerated commercial pizza dough in place of your own dough.
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GOOD 'N EASY PIZZA DOUGH
FOR DOUGH:
1 pkg. active dry yeast
1 c. warm water (105 to 115 degrees)
1 tsp. sugar
1 tsp. salt
2 tbsp. salad oil
2 1/2 c. flour
If using self-rising flour, omit salt in dough.) Note: Unbleached flour can be used in this recipe.
TOPPING:
Jar of pizza sauce or make your own
Grated Mozzarella (about 8 oz.)
1/4 c. Parmesan cheese
2 tsp. oregano
Any other topping you prefer - pepperoni, mushrooms, sausage, onions, etc.
Dissolve yeast in warm water. Stir in remaining dough ingredients; beat vigorously, about 20 strokes. Allow dough to rest (about 5 minutes).
Heat oven to 425 degrees. Prepare topping/sauce. Divide dough in half. On lightly greased baking sheets, pat each half into a 10 inch circle. (Continue to flour fingers when patting dough into circles.) Spread sauce on each circle. Sprinkle with Parmesan cheese and oregano. Arrange your choice of topping on top and sprinkle with Mozzarella cheese. Bake 20 to 25 minutes or until crust is brown and filling is hot and bubbly.
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CHARLENE'S PIZZA DOUGH
1 1/2 c. lukewarm water
1 tbsp. yeast
Let stand 5 minutes.
Then add: 1 1/2 tsp. sugar 1 1/2 tbsp. oil 2 1/4 c. flour
Stir together in a bowl and add as much flour as needed to make an easily handled dough. Grease 2 pizza pans with oil and sprinkle with cornmeal. Spread dough on pans and add desired toppings. Bake 400 degrees for 20 minutes.
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HOMEMADE PIZZA DOUGH
3 c. flour
1 tsp. salt
1 tbsp. honey
2 tbsp. olive oil
3/4 c. cool water
1 pkg. dry yeast
1/4 c. warm water
Place flour in food processor. Combine salt, honey, oil and cool water in a small bowl or measuring cup, mix well. Dissolve yeast in warm water and let proof for 10 minutes.
With the motor running, slowly pour salt-honey liquid through the feed tube. Then pour in the dissolved yeast and process until the dough forms a ball on the blade. If the dough is too sticky, add sprinklings of flour.
Transfer the dough to a lightly floured surface and knead until smooth. Place it in a buttered bowl and allow the dough to rest, covered with a cloth for 30 minutes.
Divide dough into 4 equal parts; rolling each piece into a smooth, tight ball. Place on a flat sheet or dish, covered with a damp towel and refrigerate for a couple of hours (2 or more).
One hour before baking, remove dough from the refrigerator and let it come to room temperature. Lightly flour a work surface and using the fleshy part of your fingertips, flatten each ball into a circle, making the outer edge thicker than the center, turn the dough over and repeat. Gently stretch the edges working out the dough; repeat with the other 3 pieces. Place the dough on a wooden peel or on baking sheets. Be creative and build the pizza as desired. Bake at 500 degrees for 10 to 12 minutes.























































































