These tasty little pizzas are great to serve when you are entertaining, or for a fun family night as kids love them. I use my potato focaccia dough to make these tender tidbits which works out wonderfully as the mashed potatoes ensure the dough stays tender inside, even as it crisps up on the outside. The dough is cut into circles, topped with a few simple ingredients and baked until golden brown and bubbly. You can make these pizzas any size you choose, but if you are using them as finger food I’d recommend keeping them small, about 2 to 3 inches. On pizzas this small, I like to keep my toppings simple and use a fresh tasting tomato sauce and grated mozzarella cheese, although you could include any of your favorite pizza toppings.
Deborah Mele 2013
- 1/2 Recipe Potato Focaccia Dough
- 1/4 Cup Olive Oil
- 1 1/2 Cups 5 Minute Tomato Sauce
- 1 1/2 Cups Grated Good Quality Mozzarella Cheese (Not Fresh Which Is Too Watery)
- 6 Large Fresh Basil Leaves
- Preheat oven to 425 degree F. and lightly dust two baking sheets with cornmeal.
- Divide the dough into two parts, and on a lightly floured surface, roll the dough to a thickness of about 1/2 of an inch thick.
- Use a circular cup or cookie cutter about 3 to 4 inches in diameter, and cut as many circles of dough that you can.
- As you cut the dough circles they will shrink a little, so slightly stretch them out with your fingers and then place the circles on the prepared baking sheets.
- Brush the top of each pizza with a little olive oil, then spoon a little of the tomato sauce on top, spreading it with a spoon almost to the edge.
- Chop the fresh basil, adding a little to each pizza, and finally, top with the grated mozzarella.
- Place the pizzas in the oven and bake until golden brown and bubbly, about 15 minutes.
Nutrition Information:Yield: 12 Serving Size: 3
Amount Per Serving: Calories: 184 Total Fat: 12g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 7mg Sodium: 406mg Carbohydrates: 16g Fiber: 1g Sugar: 2g Protein: 4g