Mini Pizza Bites Recipes

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.

Steps:

• Preheat the oven 400 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray.
• Slice the zucchini 1/4-inch thick; you should get about 24 slices. Place the slices on the prepared baking sheet and sprinkle with salt. Top each slice with 1/2 teaspoon marinara sauce and 1 teaspoon mozzarella.
• Bake until the cheese is melted and bubbly, about 8 minutes.

Steps:

• Heat oven to 450ºF.
• Place 2 TATER TOTS in each of 24 mini muffin pan cups sprayed with cooking spray; place on bottom oven rack. Bake 10 min.
• Spray bottom of shot glass with cooking spray. Use (in twisting motion) to press warm TATER TOTS onto bottoms and up sides of muffin pan cups to make shells.
• Spoon 1 tsp. pizza sauce into each shell; top with 1 rounded tsp. cheese and 4 pepperoni pieces.
• Bake 15 min. Remove from oven. Let stand 5 min. before removing cups from pans to serve.

Steps:

• Preheat the broiler to high. Brush the polenta with the olive oil on both sides and place the disks on a broiler pan covered with foil. Broil until the tops begin to turn golden, about 1 minute (watch closely as broiler heat varies).
• Flip the polenta disks over and spread about 1 tablespoon of the marinara sauce on each one, then top with cheese and other toppings (if using). Broil until the cheese is golden and bubbly, about 1 more minute. Let cool a few minutes and serve.

Steps:

• Set the oven to 375°F.
• On a lightly floured surface, with a 1-1/2-inch round cookie cutter, cut out 24 rounds from the dough.
• Press each of the rounds into the bottom, and up the sides of ungreased mini muffin cups.
• In a small bowl, combine pizza sauce, Parmesan, & oregano.
• Using 3/4 cup of shredded mozzarella, pinch an even amount in each muffin cup.
• Next sprinkle pepperoni pieces evenly throughout the cups.
• Then add a small spoonful of the Pizza sauce evenly.
• Lastly, top each muffin cup with the remaining 3/4 cup of mozzarella.
• Bake for 20-25 minutes, or until puffed and golden brown.
• Cool in pan on wire rack for 10 minutes.
• Loosen quiches from pan with tip of knife.
• Serve warm.
• To freeze, leave intact in muffin pan and place into freezer until frozen.
• Remove cups and freeze up to 1 month in either a freezer bag or Food Save them if you have the machine.

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:

• Bring 1½ litres water to the boil and add the stock pots and ½ tsp salt. Pour in the polenta, whisking continuously, bring to the boil and reduce the heat to low, then stir every minute to keep it from sticking, for about 8 mins (or according to pack instructions).
• Meanwhile, oil a non-stick baking tray (ours was 30 x 40cm). Spoon the cooked polenta into the tray and level with a spoon to make a large, flat slab that fills the whole tray (about 1cm thick). You can use wet palms to press it down firmly after a few minutes. Leave to cool and set firm for at least 1 hr.
• Turn out the polenta onto your work surface and cut into strips. Halve the strips on the diagonal to make little wedges and put back on the tray. Heat the oven to 180C/160C fan/gas 4.
• Top each polenta base with 1 tsp pizza sauce, a little vegan cheese and a sprinkle of oregano. Add extra toppings, if you like. Drizzle with olive oil and bake for 20-25 mins. Serve warm or cold.

Steps:

• Cut the english muffins in half.
• Spread sauce over muffin.
• Place cheese and toppings over sauce.
• Put in microwave until cheese is melted.
• Enjoy!