Mini Pizza Recipe

Make dough (if not using store-bought)

In a large bowl, whisk together 3 cups all-purpose flour, 1 tsp instant yeast, 1 tsp sugar, and 1 tsp salt. Create a well and add 1 cup warm water and 2 tbs olive oil. Mix until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Place dough in a lightly oiled bowl, cover, and let rise in a warm place 45–60 minutes until doubled. Punch down and divide into 8 equal pieces (for 4–5 inch mini pizzas). Let rest 10 minutes.

If using pre-made mini crusts or rounds, skip dough mixing. Preheat oven to 475°F (245°C). Place a pizza stone or baking sheet in the oven to preheat. Dust baking peel or sheet with 2 tsp cornmeal or semolina.

On a lightly floured surface, roll each dough piece into a 4–5 inch round about 1/4 inch thick. Transfer to the prepared peel or a parchment-lined baking sheet. Brush each crust lightly with a bit of olive oil to seal the surface (about 1/2 tsp per mini).

Choose your sauce: spread about 2 tbs classic tomato sauce over each mini crust, leaving a 1/4 inch border. For white garlic or pesto option, use the same quantity (about 2 tbs per mini). Gently smooth the sauce with the back of a spoon to an even layer.

Sprinkle about 3/4 cup shredded mozzarella over every 3–4 minis (roughly 3 tbs cheese per mini). For a dozen minis, adjust proportionally. Lightly dust with 1 tsp grated Parmesan across the batch.

Add selected toppings: distribute veggie toppings evenly — sliced mushrooms (about 2 tbs per mini), bell pepper (2 tbs per mini), red onion (1 tbs per mini), black olives (1 tbs per mini). For meat toppings, place pepperoni slices (5 slices per mini) or about 2 tbs cooked sausage per mini. Remember pricing note: 1.25 per veggie and 2.00 per meat topping if ordering from a menu.

Finish each mini with a pinch of dried oregano and red pepper flakes to taste.

Brush the exposed crust edge lightly with a mixture of 1 tbs extra-virgin olive oil and 1 tsp minced garlic to add color and flavor.

Slide minis (on peel or parchment) onto the preheated pizza stone or baking sheet. Bake at 475°F (245°C) for 8–10 minutes, rotating once after 5 minutes, until crust is golden and cheese is bubbling and slightly browned.

Remove minis from oven and let cool 2–3 minutes. Top with fresh basil leaves. If desired, drizzle a few drops of olive oil over each mini before serving.