cook-at-home

minipizzas

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.

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)  bagels (split in half)  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.  pesto (basil or sun-dried tomato)  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)

40 min

prep time makes 4 (6-inch pizzas)

Butternut Squash and Red Onion Mini Pizzas

From the Taste for Life test kitchen

1K c cubed butternut squash (K-inch pieces) 1 small red onion, sliced into thin strips 1 Tbsp olive oil, plus additional for dough

Salt and freshly ground black pepper 1 lb refrigerated pizza dough, room temperature 8 oz fresh mozzarella cheese, cut into K-inch cubes, or 1 c shredded mozzarella cheese V tsp crushed red pepper 2 tsp chopped fresh thyme 1. Preheat oven to 425°.

2. Toss squash cubes and onion slices with the 1 tablespoon of oil. Season with salt and pepper. Place vegetables on a baking sheet. Roast for 15 minutes, or until slightly softened.

3. Roll dough out according to package instructions and shape into 4 (6-inch) crusts. 4. Place crusts onto 2 greased baking sheets. Brush each crust with a small amount of the oil. Divide vegetable mixture between crusts. Top each crust with equal amounts of mozzarella cubes. Bake 8 to 10 minutes, or until crusts are golden brown. 5. Garnish each pizza with equal amounts of crushed red pepper and thyme.

Per serving (1 pizza): 584 Calories, 23 g Protein, 67 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 5 g Fiber, 25 g Total fat (11 g sat), 1,101 mg Sodium, HHHHH Vitamin B1 (thiamine), Folate, Phosphorus, HHHH Vitamin A, Calcium, HHH Vitamin B2 (riboflavin), B3 (niacin), HH Iron, Zinc, H Vitamin B6, B12, C, E, Magnesium,