Mini pizzas make for a fun and easy pizza night. Make a big batch for freezing and cold-pizza breakfast, too.
We are big pizza lovers at our house. It seems like my kids are asking for pizza at least twice a week. Recently, I’ve been switching things up: creating new pizza toppings, playing with new dough recipes, and shrinking our pizzas.
Yes, shrinking them.
While a large pie is great for feeding a crowd, so are a variety of smaller pizzas. Mini pizzas have a lot of good things going for them:
Most of us like to have our “own” pizza, kids in particular. So, making them mini-sized makes it more fun for everybody. You can dish up one pizza per plate and everybody has his own little pie. No squabbling!
I am a huge mushroom fan. I love mushrooms on my pizza. But, not everyone in my family feels the same way. With mini pizzas, I can make my pizza to please me — and so can they.
An added bonus is that I can experiment with a variety of toppings without feeling like I’m taking too many risks. It makes for a fun pizza night when we try all kinds of different combinations without fear of “ruining” a whole pie.
Unfortunately, there is such a thing as too much of a good thing. Pizza, included. Overeating somehow takes away from the overall enjoyment of the meal. We tend to feel bloated afterward. Enough is as good as a feast.
If you’ve already divvied up your pizza into portions, you can more easily limit yourself. I find that once a pizza is cut into, you’re going to want to eat the whole thing. Slices don’t reheat as well as whole pies.
Likewise, one wouldn’t really freeze individual slices for later eating, but a whole pizza? Sure. Having a stash of mini-pizzas waiting in the freezer makes it easy to indulge your pizza craving, night or day.
Recipe: Mini Pizzas
- One batch of pizza dough
- corn meal
- An assortment of sauces and toppings:
- Homemade Pizza Sauce
- Rustic Basil Sauce
- shredded cheeses: mozzarella, Monterey Jack, cheddar
- crumbled cheeses: feta, goat
- pepperoni, salami, cooked and crumbled sausage, cooked and chopped chicken, Seasoned Taco Meat
- chopped vegetables: tomatoes, sundried tomatoes, peppers, onions
- Sauteed Mushrooms and Onions with Balsamic Vinegar
- whatever you like
- Preheat the oven to 500 °. Spray baking sheets with nonstick cooking spray and sprinkle with corn meal to prevent stickin.
- Divide the dough into 16 or 20 portions. Flatten each portion into a thin round and place on the cooking sheet.
- Spread sauce and sprinkle toppings as desired.
- Bake for 8 to 10 minutes or until the crust is crisp and the cheese melted and lightly browned.
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 16 to 20