Mini Parmesan Pizzas Recipes

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.

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!

Steps:

• Line eggplant rounds up on a large cutting board and lightly salt both sides. Let sit 10 minutes. Pat dry with paper towels. Preheat the oven to 250 degrees F (120 degrees C).
• Meanwhile whisk egg and water together in a mixing bowl. Mix bread crumbs and Parmesan cheese together on a flat plate. Line a rimmed baking sheet with aluminum foil and place a cooling rack on top.
• Dip each eggplant round in beaten egg and then coat in bread crumb mixture.
• Preheat an air fryer to 400 degrees F (200 degrees C). Spray the basket with nonstick cooking spray.
• Place as many eggplant rounds into your basket as space allows without overcrowding. Spray the tops with cooking spray. Cook for 10 minutes. Transfer rounds to the cooling rack and place in the preheated oven to keep warm. Repeat with remaining eggplant.
• Spoon pizza sauce over each eggplant round. Add olive slices and cover with mozzarella cheese.
• Set the oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
• Broil eggplant slice pizzas for 4 minutes or until cheese is melted. Garnish with basil.

Steps:

• Add yeast to warm water in small bowl. Stir in oil. Let stand 5 min. Process flours and salt in food processor, pulsing just until blended. Add yeast; process 1 min. Transfer to lightly floured surface; knead once or twice. Place in bowl sprayed with cooking spray; cover with clean kitchen towel. Let rise in warm place 30 min. or until doubled in volume.
• Heat oven to 450ºF. Roll dough on lightly floured surface to 15x10-inch rectangle; place in 15x10x1-inch pan sprayed with cooking spray. Spray dough lightly with cooking spray.
• Combine tomato sauce, garlic and tomatoes; spread over crust. Top with remaining ingredients.
• Bake 12 to 15 min. or until crust is golden brown.

Steps:

• Preheat oven to 350°F. Lightly oil 24 muffin cups. Using 2 1/2- to 2 3/4 inch-diameter cookie cutter, cut out center of each bread slice (reserve trimmings for another use). Press bread rounds onto bottoms and about 1/2 inch up sides of prepared cups, forming crusts.
• Sautamp;é sausage and garlic in heavy large skillet over medium heat until brown, breaking up with spoon, about 15 minutes. Using slotted spoon, transfer mixture to bowl; mix in mozzarella, 1/2 cup pizza sauce and Parmesan. Divide filling among crusts. Top each with 1/2 teaspoon of remaining sauce.
• Bake pizzas until crusts are light brown and filling is heated through, about 20 minutes. Serve hot.

Steps:

• Put the flour in a large bowl. Add a little salt to one side of the bowl and the yeast to the other side. Sprinkle over the sugar, together with a spoon, and add the oil and 190ml warm water. Combine with a spoon until all the flour comes away from the sides of the bowl, then tip onto a floured surface. Knead for 5-10 mins or until smooth and elastic. Lightly oil a clean bowl, add the dough, cover with cling film and leave to rise for 1 hr.
• Meanwhile, make the sauce. Pour the passata into a saucepan, add the basil and mixed herbs, then season and bring to the boil over a low heat. Simmer gently for 5 mins, then set aside to cool. Chop the toppings.
• Once the dough has risen, tip it out, knock out the air and divide into 6 equal parts. Heat oven to 240C/220C fan/gas 9 and place 2 large baking sheets in the oven.
• Roll out the dough on a lightly floured surface into a circle around 15cm in diameter. Pick up the circle of dough and toss about a metre up, spinning it in the air. Catch it on the back of your hand, so your fingers don't poke through the dough. Do this at least 3 times to achieve a thin central base and a thicker outside crust. Alternatively, you could carry on rolling, but it's not as much fun!
• Lay the bases onto baking parchment (2 bases on 1 piece of parchment) and carefully slide each pair inside a plastic bag 'tent' for 15 mins to prove again.
• After the second rise, spread the sauce over the bases and add the and mozzarella. Take the baking sheets out the oven and quickly slide the pizzas (still on their baking parchment) on top. You can cook 2-3 pizzas per tray. Return to the oven and bake for 12 mins. Take out, slice and eat.