Mini 1-topping Pizza On Thin Crust Recipe

Mix dry ingredients

In a medium bowl whisk together 2 cups all-purpose flour, 1 tsp instant yeast, 1 tsp fine salt and 1 tsp sugar until evenly combined.

Add liquids and form dough

Make a well in the dry ingredients, add 3 tablespoons lukewarm water and 1 tablespoon olive oil. Mix with a fork or spatula to bring the dough together; if dough is dry or crumbly add up to 2 additional tablespoons lukewarm water, 1 tablespoon at a time, until a cohesive but slightly tacky dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 4–6 minutes until smooth and elastic. Alternatively, knead in a stand mixer with dough hook on low for 3–4 minutes.

Rest and divide

Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rest at room temperature for 20–30 minutes to relax the gluten (this is a short-rise thin crust). After resting, divide the dough into 4 equal portions (about 2.5–3 oz each) and shape into small balls. Let balls rest 5 minutes before shaping.

Preheat oven

Place a pizza stone or an inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a regular baking sheet, preheat oven to 475°F (245°C).

Shape crust

On a piece of parchment lightly dusted with 1 tsp cornmeal or flour, press one dough ball with your fingers from center out to form a 5½–6 inch thin disc. Use your knuckles to gently stretch and rotate for an even thin crust; leave a slightly thicker edge if desired (about 1/8"–1/4").

Brush edge

Lightly brush the outer rim with 1/2 tsp olive oil to encourage browning.

Sauce and cheese

Spread 2 tablespoons tomato pizza sauce evenly over the dough, leaving the rim free. Sprinkle 1 ounce shredded mozzarella on top, then 1 teaspoon grated Parmesan if using. Lightly sprinkle 1 teaspoon dried oregano over the cheese and 1/4 teaspoon red pepper flakes if you want heat.

Add single topping

Place your chosen single topping evenly over the cheese. Examples and approximate placement: 8 pepperoni slices in a single layer; 1/4 cup thinly sliced mushrooms scattered; 2 tablespoons thin bell pepper strips; 1 tablespoon sliced olives; 1/2 ounce cooked sausage crumbles; or 2 fresh basil leaves added after baking.

Bake

Slide the parchment with the assembled mini pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 5–7 minutes, or until the crust edges are golden and cheese is bubbly and slightly browned. If using a cooler oven (475°F/245°C) bake 7–9 minutes. Watch closely — small pizzas cook quickly.

Finish

Remove the pizza from the oven. If using fresh basil, add leaves now. Let rest 1–2 minutes, then slice or serve whole.

This recipe yields 4 mini 6-inch pizzas. Nutritional info: crust ~280 kcal each; chosen topping will add ~10–95 kcal depending on selection (examples: basil or peppers ~10 kcal; mushrooms/olives ~15–30 kcal; pepperoni/sausage ~60–95 kcal). To make fewer or more pizzas, scale the dough proportionally and prepare toppings per pizza as listed.