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| Cheese Dip Mini Pizzas |
For a dozen 4-5 inch mini-pizzas,
3/4 cup warm water
1 tsp sugar
1 tbsp yeast
1 1/2 cups unbleached flour
1/2 tsp garlic powder
olive oil
Dissolve the sugar and yeast in the water and set aside. Mix the garlic powder and flour. After about ten minutes, when the yeast mixture is bubbly, stir it into the flour mixture. Mix until all of the flour is incorporated into the dough ball. The dough will be slightly sticky, and kneading should not be necessary.
Pour a little oil into the palms of your hands. Break the dough into twelve pieces. Add a bit more oil into your hands, and roll each piece of dough into a ball. Add more oil after every few dough-balls. Let the dough rest for a couple of minutes.
Form each mini-pizza into a saucer-shape to hold the sauce:
Coat two pizza pans/cookie sheets liberally with olive oil. Make a puddle oil oil- about a tablespoon- in one corner of a pan. (It might seem that there is a lot of olive oil going on. The secret to pan-style crispy crust is the oil in the pan. It fries and bakes at the same time. These will be thin crusts holding a sauce, so they will need to be crispy on the bottom.)
Dip a dough ball in the oil puddle. Move it to another part of the pan. Starting in the middle, flatten the dough, pushing it slightly outward, making a four to five-inch circle. Leave a half-inch lip around the outside of the circle. The pizza crust will look like a flat saucer. Repeat, adding more oil if needed. Allow he crusts to rest and rise for ten minutes.
Fill the crusts with your leftover cheese dip. (If the sauce happens to be hot, let it cool to lukewarm first so it does not harm the yeast. Top with chopped mushrooms, green peppers, or onions if you like; leave them plain if you prefer. Finish with grated mozzarella cheese.
Bake for about 15 minutes at 400F, until the cheese starts to brown.
www.stealthymom.com
I shared this recipe on Fight Back Fridays.
Pour a little oil into the palms of your hands. Break the dough into twelve pieces. Add a bit more oil into your hands, and roll each piece of dough into a ball. Add more oil after every few dough-balls. Let the dough rest for a couple of minutes.
Form each mini-pizza into a saucer-shape to hold the sauce:
Coat two pizza pans/cookie sheets liberally with olive oil. Make a puddle oil oil- about a tablespoon- in one corner of a pan. (It might seem that there is a lot of olive oil going on. The secret to pan-style crispy crust is the oil in the pan. It fries and bakes at the same time. These will be thin crusts holding a sauce, so they will need to be crispy on the bottom.)
Dip a dough ball in the oil puddle. Move it to another part of the pan. Starting in the middle, flatten the dough, pushing it slightly outward, making a four to five-inch circle. Leave a half-inch lip around the outside of the circle. The pizza crust will look like a flat saucer. Repeat, adding more oil if needed. Allow he crusts to rest and rise for ten minutes.
Fill the crusts with your leftover cheese dip. (If the sauce happens to be hot, let it cool to lukewarm first so it does not harm the yeast. Top with chopped mushrooms, green peppers, or onions if you like; leave them plain if you prefer. Finish with grated mozzarella cheese.
Bake for about 15 minutes at 400F, until the cheese starts to brown.
www.stealthymom.com
I shared this recipe on Fight Back Fridays.
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