[ cook-at-home ]
BY EVA MILOTTE
mini pizzas
little bites, big flavor
Easy to personalize and transport (and even easier to eat!), mini pizzas are a new way to enjoy an old favorite. Read on to learn how to make the best small-size pies. The Equipment Here are some basic, and not-sobasic, kitchen tools for making the best slice: Baking pan. Essential for roasting the toppings, a metal version is the best at conducting heat. Dough scraper. Since dough can get sticky, this plastic or stainless-steel instrument helps slice dough balls into sections and picks them up with ease. Pizza peel. Made from metal or wood, a pizza peel helps transfer the pie in and out of the oven more easily. Some find the metal version easier to slide under the crust, as this type is thinner. A perforated metal pizza peel allows extra flour to filter through and not burn underneath the crust. Sprinkle either type of peel with flour before use to prevent the dough from sticking. Pizza stone. An unbaked pizza cooks best when placed in the oven on a heated pizza stone, typically made of ceramic or stone. Using a stone creates a crispier crust and helps draw moisture out of the pizza as it bakes. Sauce spoon/spoodle. Used to evenly spread sauce over the crust. Choosing one with a flat base allows for easier spreading. Scissors. Use a pair for a clean cut and to avoid squishing the crust’s rim. 26
Squeeze bottle. Fill with extravirgin olive oil, balsamic vinegar glaze, barbecue sauce, ranch dressing, or honey to easily drizzle over an uncooked crust or the finished pizza. Wheel cutter. This is a popular tool that’s used to cut pizza into even slices.
The Crust The foundation of your pizza, crust is traditionally made from wheat flour. Consider exploring new flavors and textures with alternative options such as the following: English muffins (split in half) agels (split in half) b biscuits (split in half) dinner rolls (split in half) tortillas (corn or wheat) portobello mushroom caps
When using store-bought refrigerated dough, mini pizzas can be made into just about any size, from diminutive 3-inch pies to 8-inch personal pizzas.
The Sauce Tomato is the standard and the favorite for a reason, but there are many other choices. esto (basil or sun-dried tomato) p puréed butternut squash sautéed yellow cherry tomatoes and basil softened cream cheese alfredo sauce olive oil ranch dressing barbecue sauce
The Toppings Whether it’s fruit, vegetables, meat, seafood, or herbs, it seems there’s hardly an ingredient that hasn’t found its way onto a slice. Top mini pizzas with your favorite combinations of the following: Veggies: broccoli, caramelized onions, bell peppers (steamed or roasted), banana peppers, squash, peas, corn, asparagus, eggplant, mushrooms, beets, potatoes, arugula, spinach, broccoli rabe, artichokes (steamed or marinated), jalapeños Fruit: pineapple, avocado, pears, apples, dried figs Protein: chicken, sausage, ham, smoked salmon, crab, shrimp, fried eggs, black beans Cheese: mozzarella (shredded or fresh), Cheddar, Parmesan, Monterey jack, gorgonzola, goat’s cheese, ricotta, pecorino, feta, Asiago, provolone, mascarpone Additional toppers: red pepper flakes, green or black olives, capers, nuts (walnuts, almonds, pine nuts), balsamic vinegar glaze, honey Herbs/spices: garlic, basil, parsley, cilantro, oregano, dill, sage ● SELECTED SOURCES Modernist Pizza by Nathan Myhrvold and Francisco Migoya ($250, The Cooking Lab, 2021) • Purezza Vegan Pizza by Filippo Rosato, Tim Barclay, and Stefania Evangelisti ($19.99, Kyle Books, 2020)
FEBRUARY 2022
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1/4/22 10:45 AM
