Preheat the oven to 475.
Thin Crust Pizza Dough, originally from Cook's Illustrated, but modified for my purposes
- 2 cups all-purpose flour
- 1 1/4 tsp yeast
- 1/2 teaspoon honey
- 1/2 teaspoon table salt
- 3/4 cup water
- 1/4 cup olive oil
- 1 16oz can crushed tomatoes
- 1 teaspoon dried basil
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1 tablespoon garlic Paste
- Salt to taste
Grated Cheese (your choice--cheddar, mozzarella, fontina, harvati, meunster, etc)
Small sliced vegetables (again, your choice)
While the sauce is cooking and the dough is rising, cut small toppings for each pizza. I find that the mini pizzas require proportionally fewer toppings than a regular 14" pizza, so I make little piles of each different type of topping. The toppings I enjoy most are peppers, onions and mushrooms, and vegetarian sausage. For the sausage, I usually use Morning Star Farms vegetarian sausage patties, heated slightly and then cut into crumbles.
The Other Adult and I usually assemble these pizzas together. We start an assembly line, first making little 2-inch dough rounds on the pizza pans (this probably yields around 24-30 mini pizzas), then spreading a dollop of pizza sauce on each mini crust, then adding toppings, and finally adding cheese.
Part of the fun with this recipe is the resulting combinations of toppings. If I've prepared four different toppings, not all the toppings will fit on all the pizzas, so each mini pizza will have a different combination of the pizza toppings I've prepared.
These bake on the pizza pans for about 10 minutes. This same recipe can be used to prepare one 14" pizza. The only difference for a 14" pizza is that it's baked at 500 for about 10-12 minutes.
If I'm serving these for company, sometimes I'll get more creative with my toppipngs. Goat cheese, basil and tomatoes make a nice combination.