Mini Pizza Margherita Recipe

Make quick mini dough

In a small bowl whisk the warm water, sugar and yeast. Let rest 3–5 minutes until foamy. In a mixing bowl combine flour and salt. Add the foamy yeast mixture and olive oil. Mix until a soft dough forms (about 1–2 minutes). If sticky, add up to 1 tablespoon more flour; if too dry, add up to 1 tablespoon more water.

Knead the dough on a lightly floured surface for 2 minutes until smooth. Form into a small ball, place in a lightly oiled bowl, cover with a clean towel or plastic wrap and let rise in a warm place 20–30 minutes until puffy (for speed, preheat oven to 100°C/210°F, turn off and place covered bowl inside).

Preheat oven to 450°F (230°C). If using a pizza stone, place it in the oven now. Lightly flour a work surface and gently press or roll the dough into a 5–6 inch round (approximately 1/4 inch thick) to make a single child-size mini pizza. Transfer to a parchment-lined baking sheet or a pizza peel dusted with semolina/cornmeal.

Spread the tomato pizza sauce evenly over the dough, leaving a 1/2 inch border for the crust (use about 3 tablespoons). Sprinkle salt and a little black pepper over the sauce for seasoning.

Tear or place the fresh mozzarella evenly across the sauce so slices are distributed (about 3 oz). Sprinkle grated Parmesan over the top lightly.

Select up to two vegetable toppings and one meat topping for the child's pizza. Recommended mild combos: ham + pineapple; pepperoni + bell pepper; chicken + mushrooms; ham + onions. Use the measured amounts listed. Distribute toppings evenly but sparingly so the pizza bakes quickly and remains child-friendly.

If using raw mushrooms or peppers, place them thin so they cook through in the oven. For chicken and ham, use pre-cooked or deli-style slices; tear or chop into small, bite-sized pieces before topping.

Drizzle 1/2 teaspoon olive oil over the crust edge and center, this helps browning and flavor.

Bake the mini pizza in the preheated 450°F (230°C) oven on the middle rack or on the pizza stone for 8–10 minutes, or until the crust is golden and cheese is bubbling and lightly browned.

Remove the pizza from the oven. Top with fresh basil leaves (6 leaves torn or whole as preferred). Let rest 1–2 minutes to set, then slice into 4 small wedges suitable for a child.

Serve warm. Check temperature before serving to a child. Store leftovers covered in the refrigerator up to 2 days.