Mini Pizzas

March 29, 2009 - Day 88

I made another 10 mini pizza crusts today (some for the freezer). We still had a lot of toppings left from last night so Ken and I had mini pizzas for supper again tonight. This is one that I made – shrimp, mushroom, onion and mozzarella cheese.

Ken and I both love the crust. Here's the recipe if any of you would like it:

Pizza Dough

1 Tbsp yeast
2 T. sugar
1 cup warm water
2 ½ c. flour (I use 2 Tbsp. whole wheat flour)
½ tsp. salt
3 Tbsp. extra virgin olive oil

In a small bowl, dissolve yeast and sugar in warm water. Let sit for 10 minutes or until yeast is double in size. Use a wee bit of extra olive oil when kneading if the dough is stiff.

In a mixing bowl, combine yeast mixture with flour, salt and oil. Knead until dough forms a smooth ball. Grease a large stainless steel mixing bowl. Roll the dough in the bowl until lightly coated with grease. Cover with a tea towel and place in oven with oven light on. Let dough rise in oven until double in size, about 20 minutes. Spread dough out evenly onto a greased 12” pizza pan, pressing dough up slightly at the edge.

Roll out, brush with extra virgin olive oil, poke with fork, and prebake for 4 minutes at 425F. If bubbles rise in dough, press down carefully with cloth. Can be frozen at this point (put wax paper between each pizza). To bake: thaw if frozen, add pizza sauce and toppings of your choice. Bake until done, about 8 minutes for minis. I use 135 gms. dough for minis (makes 5 minis).