Mini Moose Recipe

Name: Bullwinkle's Pizza Parlors Mini Moose Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2.5 cups all-purpose flour; 1 tsp instant dry yeast; 1 tsp granulated sugar; 1 tsp fine salt; 3 tbs warm water; 2 tbs olive oil; 1.5 cups tomato pizza sauce; 2 cups mozzarella cheese, shredded; 0.25 cups parmesan cheese, grated; 0.5 cups cooked italian sausage or chorizo, thinly sliced; 0.5 cups mini pepperoni slices; 0.25 cups roasted red pepper, thin strips; 0.25 cups black olives, sliced; 6 to taste fresh basil leaves; 1 tbs cornmeal (for dusting); 1 tsp olive oil (for brushing)

Inspired by Bullwinkle's Pizza Parlor

Time1h 30m

Serves6

Make Mini Moose Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dough & Base

2 1/2 cups 00 bread flour

1 tsp instant dry yeast

1 tsp granulated sugar

1 tsp fine salt

3 tbs warm water

2 tbs olive oil

Sauce & Cheese

1 1/2 cups tomato pizza sauce

2 cups Mozzarella cheese, shredded

1/4 cups Parmesan cheese, grated

Toppings (for 'Mini Moose' theme)

1/2 cups cooked italian sausage or chorizo, thinly sliced

1/2 cups mini pepperoni slices

1/4 cups roasted red pepper, thin strips

1/4 cups Black olives, sliced

6 to taste Fresh basil leaves

Finishing & Equipment

1 tbs cornmeal (for dusting)

1 tsp olive oil (for brushing)

Method

Dough & Base

Activate yeast and mix

Combine warm water (about 105–115°F / 40–46°C), sugar, and instant yeast in a small bowl. Stir and let sit 5 minutes until foamy. In a large bowl, whisk together flour and salt.

Form dough

Make a well in the flour, add foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead the dough on a lightly floured surface for 6–8 minutes until smooth and slightly elastic. If dough is very sticky, add up to 2 tablespoons more flour, a little at a time.

Lightly oil a bowl with the remaining 1 teaspoon olive oil, place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 45–60 minutes.

After rising, punch down dough and divide into 6 equal pieces for mini pizzas. Let the pieces rest 10 minutes under a towel so gluten relaxes for easier shaping.

Preheat oven to 500°F (260°C) with a baking stone or inverted baking sheet on the middle rack. If you don't have a stone, use the inverted sheet. Sprinkle a baking peel or another inverted sheet with cornmeal.

Sauce & Cheese

On a lightly floured surface, press and stretch each dough piece into a 5–6 inch round (mini pizza). Transfer to the prepared cornmeal-dusted peel or sheet.

Spread about 2–3 tablespoons of tomato pizza sauce evenly over each mini crust, leaving a 1/4-inch rim for the edge.

Divide shredded mozzarella among the mini pizzas, sprinkling about 1/3 cup per pizza. Finish with a light dusting of grated parmesan (about 1 teaspoon each) for added flavor.

Toppings (for 'Mini Moose' theme)

Arrange sausage or chorizo slices and mini pepperoni on each pizza in a playful pattern. Use roasted red pepper strips and black olive slices to suggest antlers and eyes if you want a whimsical 'moose' face on one or more minis.

Distribute toppings evenly so each mini has a balanced amount. Press toppings lightly into the cheese so they don't slide off while baking.

Finishing & Bake

Brush the exposed crust edges lightly with the reserved teaspoon of olive oil to promote browning.

Slide 2–3 mini pizzas (depending on oven space) onto the preheated stone or inverted sheet and bake for 7–9 minutes, rotating halfway, until crust is golden and cheese is bubbling and slightly browned. Repeat with remaining pizzas.

Remove from oven and let rest 2 minutes. Top with fresh basil leaves torn or whole. Slice each mini in half or quarters as desired and serve hot.