Mini Pizzas Recipes

Steps:

• Heat oven to 400ºF.
• Place muffin halves on foil-covered baking sheet; spread with pizza sauce.
• Top with remaining ingredients.
• Bake 8 to 10 min. or until cheese is melted.

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!

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 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:

• 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.

Steps:

• Preheat oven to 450 degrees. Lightly brush 6 standard muffin cups with oil. On a lightly floured work surface, roll out each dough piece to a 6-inch round. Fill each cup with 1 round, gently pressing dough into bottom and sides of cup. Season with salt and pepper.
• Sprinkle each dough cup with 1 tablespoon each cheese and tomato. Add desired toppings and another tablespoon each cheese and tomato. Bake until dough is golden brown and crisp, 12 minutes. Let cool 2 minutes before removing from cups.

Steps:

• Preheat broiler.
• Heat olive oil on griddle or in frying pan on medium/medium high.
• Slice polenta into six 1/2 inch rounds.
• Fry polenta according to package directions. If there are no directions for frying, fry 5 minutes per side.
• Remove from griddle/pan, and place on a baking sheet. Prepare each slice like you would a pizza, layering 1 tablespoon pasta sauce, a basil leaf, 1 tablespoon ricotta, then 1 teaspoon parmesan. Broil 2-4 minutes until lightly browned.
• Note: Be careful when removing from the oven, especially if you're using a flat baking sheet. The polenta likes to slide around! Serve.

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:

• Heat oven to 400ºF.
• Unroll pizza dough on cutting board. Cut into 12 (3x2-inch) rectangles; place 1 in each of 12 muffin pan cups sprayed with cooking spray.
• Sprinkle half the shredded cheese evenly into cups; top with pizza sauce, remaining shredded cheese and pepperoni. Sprinkle with Parmesan and oregano.
• Bake 11 to 12 min. or until crusts are golden brown and shredded cheese is melted. Cool 5 min. before removing from pan to serve.