After making my dipping bread sticks last week, I knew I wanted to bake up some mini pizzas that are perfect for little guys. I practically used the same dough that I did for the bread sticks for these pizzas. It’s nice when a recipe can be transformed into several different things, isn’t it?
I don’t want to get too crazy on my site, but I did want to do expand my baking. Don’t worry, I’ll still be doing more than enough desserts, but I want to do the occasional savory recipe too. That’s acceptable, right? Of course it is!
As a kid my mom used to make large pizzas with tiny pepperoni and grated parmesan cheese. I’m not a huge fan of parmesan cheese on my pizza, but I loved the miniature pepperoni. This is where my idea comes from. I don’t know if you’ve noticed, but I enjoy doing recipes that are customized to me and my life that I grew up with. Obviously I don’t do a ton of savory recipes, but we did have some baked goods and candies. I think my very favorite was the rock candy we made every year. You should probably check out the recipe for it too. It makes the perfect Christmas gift.
I used a muffin top pan(aff. link) to make my pizzas. They made the perfect size. I also bought some mini pepperonis which are so stinkin cute. My husband says I find anything miniature adorable. I think that’s a common thing though, isn’t it?
The crust is puffy and soft. If you’re into a thinner crust, by all means press less dough into the pans. But this dough is naturally fluffy. Instead of using a pizza sauce, I chose to go with the Ragu pasta sauce. It taste just as good if not better than any pizza sauce. Plus, pasta sauce is a stable in everyone’s else isn’t it? It’s something that’s always in the cupboard.
- 1 cup warm water 105 - 110 degrees
- 1 3/4 oz . package rapid rise yeast
- 1 tsp . granulated sugar
- 1 + 1/2 tsp. salt
- 2 cups + 1 T. all-purpose flour divided
- 2 tsp . olive oil
- 16 tsp . Regu Traditional Pasta Sauce
- 8 - 12 T . mozzarella cheese
- 1/4 cup mini pepperoni
- In a small bowl, add in the water, yeast and sugar. Give it a stir and let it sit for 10 minutes until foamy. The foam means the yeast has been activated.
- In a large mixing bowl, add in 2 cups of flour and salt. Give it a stir to combine.
- Pour the yeast mixture into the mixing bowl and mix with a dough hook until the dough ball forms.
- Once the dough ball forms, turn out onto a floured surface. I used the 1 tablespoon of flour and just kneaded the dough a couple of times.
- Add 1 teaspoon of olive oil onto the bottom of the bowl you used to mix the dough.
- Place the dough on top of the olive oil and just make sure the bottom is coated with olive oil.
- Pour the remaining 1 teaspoon of olive oil on top of the dough and spread it over the top of the dough.
- Place a piece of plastic wrap on the bowl and let it set for about 20 minutes or until doubled.
- Preheat oven to 425 degrees. Spray the muffin top pan with non-stick cooking spray.
- Punch it down and divide it into 8 balls. Press each ball into the prepared muffin top pan.
- Add 2 teaspoons of spaghetti sauce to each mini pizza and spread. I left a tiny edge of the dough bare.
- Add 1 to 1 1/2 tablespoons of mozzarella cheese on top of each mini pizza. Spread to the edge of the sauce.
- Place 6 - 10 mini pepperonis on each pizza.
- Place into the oven and bake for 14 minutes or until the cheese is bubbly and the crust is puffy and golden brown.
There’s a contest at food.com called “Ready. Set. Cook!” and it challenges home cooks to create new and unique recipes featuring Ragu sauce plus a set list of other ingredients. If this sounds like a contest that you can get in on, head over to Food.com now!