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chicken pot pie with cream cheese biscuits
Emeril's shrimp creole, rice
snow crab legs, corn on the cob, salad
grilled salmon with creamy cucumber salad
crab imperial, green beans
Buffalo chicken chowder, celery and carrots
super bubbly pizza

Monday, February 8, 2016

Mini Pizzas


These adorable little pizzas were a fun way for Miss F and I to have dinner without a major battle over pizza toppings. We have totally different tastes, but we would never be able to finish two whole pizzas.  I don't like making pizzas with half toppings, it never seems to cook properly.  These were fun to assemble and even more fun to eat.  She and I took down the entire plate.  When C is home for dinner, I would probably have to double the recipe.  These would be fantastic as a party app as well.  The recipe is from The Comfort of Cooking
Mini Pizzas

1 teaspoon yeast
½ cup warm water
1 ¾ cups all purpose flour
1 teaspoon salt
1 teaspoon sugar
1 tablespoon extra-virgin olive oil

1 cup crushed tomatoes
1 cup shredded mozzarella cheese
Desired toppings

Stir together the yeast and warm water in the bowl of a stand mixer, let stand for 5 minutes. Add the flour, salt, sugar and oil to the bowl. Knead with the dough hook for 5 minutes, then shape into a ball. Place the dough, covered with a towel, in a warm place for 2 hours.

Preheat the oven to 400 degrees.

Roll out the dough on a well floured surface, stretching into a 12”x8” rectangle. Use a round cookie cutter to cut the dough into circles. Place the rounds onto a Silpat or parchment lined baking sheet. Top each with the crushed tomatoes, cheese and any desired toppings. Bake for 8 to 10 minutes, until the cheese is melted. Serve.
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