I recently posted a really yummy recipe for Cheesy Buffalo Chicken Mini Pizzas. In case you missed it, here is the main photo from the post:
My sister stopped over the night I had first made these. She was as in love with them as I was! The following day, I warmed the one, lone leftover mini pizza up in the oven for a few minutes (the recipe makes 8 total) and was sad when I had taken the very last bite! They were that phenomenal! And, guess what happened the day after that? I was craving those little babies big time and wishing I had doubled the recipe two days prior!
So, the ingredients went back on my grocery list so I could make them all over again this week!
But, since Mr. Joyously Domestic and two of my kids don't care for buffalo chicken, I decided to pick up some items to make their mini pizzas more traditional.
I wanted to share just how quick these are to throw together no matter what toppings or route you choose to go with this method.
Seriously. This is one of the quickest and simplest ways I've ever done pizzas. And, I think probably the tastiest!
This is truly just a method here. Use whatever sauce, toppings or cheeses you prefer or have on hand.
Go crazy ... do your own thing here! You could do a chicken alfredo pizza. Or, make a spinach and mushroom version. A breakfast pizza would be fabulous with this method! The possibilities are endless!
This is an absolutely perfect recipe to make with kids! The can help with so many of the steps ... and they love adding whatever they like to their own little pizzas!
Directions:
You will need either one loaf of frozen bread dough (cut into eight equal pieces) or eight frozen dinner rolls ... thawed and brought to room temperature. I take mine out of the freezer the night before, place in a gallon-size plastic bag and allow to thaw overnight in the fridge. Allow dough to sit out on counter (keep in plastic bag so it doesn't get dried, crusty edges) and allow to come to room temp prior to forming into circles for the pizzas.
Preheat oven to 400 degrees.
Line a large baking sheet with parchment paper and spray paper with non-stick spray. (If you don't have parchment paper, just spray baking sheet liberally with spray.)
Press each of the eight balls of dough out into uniform circles using your hands. Place on baking sheet.
Spread a little tomato sauce onto each round.
Top with whatever toppings you prefer. We did a mix of pepperoni and two kinds of olives. Just don't overload the pizzas or everything won't bake properly and evenly.
Top with a light sprinkling of cheese. (We used mozzarella on ours.)
We added a couple more toppings on top of the cheese just so everyone could see what pizza was their pizza.
(See my little Cheesy Buffalo Chicken Mini Pizzas there are the end! Yum!)
Bake for about 13 - 15 minutes or until everything is nice and bubbly.
Garnish with fresh basil, scallions or chives (if desired). Serve immediately or store in fridge. To reheat, place pizza(s) on a foil-lined baking sheet in an oven set to 350 degrees for about 8 - 10 minutes.
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