HOMEMADE MINI PIZZAS

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pizza3Tuesday nights are usually pizza night around here either take out or making them at home. Last Tuesday we decided we wanted to make mini pizzas for the evening. We have two recipes which are always our go to with homemade pizza, BBQ Chicken and Ina Garten’s Arugula Pizza. Both have such different flavors but they both always seem so light and I never feel completely stuffed after eating them. Paired with a glass of Rosé it was a perfect meal for the evening. For the record, I buy the pre-made pizza crusts from Whole Foods, I don’t make the crust by hand. I’ve tried and it’s much easier to buy it already prepared. Ina of course makes hers by hand.

Ina’s White Pizza with Arugula

For the dough:
1 1/4 cups warm (100 to 110) water
2 packages dry yeast
1 tablespoon honey
Good olive oil
4 cups all-purpose flour, plus extra for kneading
Kosher salt
4 cloves garlic, sliced
5 sprigs fresh thyme
1/4 teaspoon crushed red pepper flakes
For the topping:
3 cups grated Italian fontina cheese (8 ounces)
1 1/2 cups grated fresh mozzarella cheese (7 ounces)
11 ounces creamy goat cheese, such as montrachet, crumbled
For the vinaigrette:
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
Freshly ground black pepper
8 ounces baby arugula
1 lemon, sliced
Directions:
Mix the dough: Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.Knead by hand: When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.

Let it rise: Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.

Make garlic oil: Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn’t burn. Set aside.

Preheat the oven to 500 degrees. (Be sure your oven is clean!)

Portion the dough: Dump the dough onto a board and divide it into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.

Stretch the dough: Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper. (If you’ve chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)

Top the dough: Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.

Make the vinaigrette: Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.

Add the greens: When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.

BBQ Chicken Pizza
Ingredients:
2 Cooked Chicken Breasts
Bunch of Cilantro
1 Cup Favorite BBQ Sauce
2 Cups Favorite Cheese, I used Gouda
Directions:
After cooking chicken shred each breast and put to the side.  Chop up entire bunch of cilantro, put into a bowl and mix with 1 cup of BBQ Sauce and 1 cup of water. You can add more BBQ Sauce for flavor if you want. Add shredded chicken to the sauce and mix together. Put chicken mixture onto mini pizza and spread out over entire pizza. Grate 2 cups of your favorite cheese and add to top of pizza. We also add jalapenos to half the pizza for a little extra spice. Cook as directed on the pizza crust package.

 

  • Sara Mueller

    These look so yummy! I need to try these and add them to my repertoire!

  • Andrea Larson

    That pizza with arugula looks amazing – pinning! I also love the store bought crusts from Sprouts.

    • Oh! I’ll definitely have to try the Sprouts crust, Thanks for sharing.

  • I’ve not had great luck making pizza dough either. I always get Naan or flatbread and use that.