Mixed Tomato, Basil & Mozzarella Mini Pizzas

Mixed Tomato, Basil & Mozzarella Mini Pizzas
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6 users rated this recipe an average rating of 4.5
Makes:
8 servings
Serving Size:
2 slices
Prep:
25 mins
Bake:
25 mins to 27 mins 400°
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Mixed Tomato, Basil & Mozzarella Mini Pizzas

Ingredients
2
tablespoons olive oil
1
recipe Pizza Dough
1
pound fresh mozzarella cheese, sliced or 1 pound small fresh mozzarella cheese balls
3
cups grape tomatoes, halved
4
1/2
cup lightly packed fresh basil leaves, torn
 
Coarse ground black pepper
 
Extra-virgin olive oil (optional)

Directions

  1. Preheat oven to 400 degrees F. Brush 2 large baking sheets with some of the oil; set aside. Prepare Pizza Dough. Divide each dough piece in half (4 pieces total). On a lightly floured surface roll each dough piece into a 9x6-inch rectangle. Transfer to prepared baking sheets. Fold edges up slightly. Brush dough rectangles with remaining oil. Prick dough rectangles with a fork. Bake, one sheet at a time, for 20 minutes or until browned.
  2. Meanwhile, pat cheese dry with paper towels. Remove baking sheet from oven. Top crusts with cheese, tomatoes, and garlic. Bake for 5 to 7 minutes more or until cheese just melts. Sprinkle each pizza with basil and black pepper and, if desired, drizzle with extra-virgin olive oil.

Pizza Dough

Ingredients

2 1/2
1
package active dry yeast
1/2
teaspoon salt
1
cup warm water (120 degrees F to 130 degrees F)
2
tablespoons vegetable oil or olive oil

Directions

  1. In a large mixing bowl combine 1-1/4 cups of the flour, the yeast, and salt; add the warm water and oil. Beat with an electric mixer on low speed for 30 seconds, scraping the bowl as needed. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
  2. Turn the dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Divide dough in half. Cover; let rest for 10 minutes.
From the Test Kitchen
Whole Wheat Pizza Dough:

Prepare as directed, except use only the 1-1/4 cups all-purpose flour mixed with the yeast and salt. Using a wooden spoon, stir in as much of 1-1/4 to 1-3/4 cups whole wheat flour as you can. Knead in remaining whole wheat flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Continue as directed.

Nutrition Facts

(Mixed Tomato, Basil & Mozzarella Mini Pizzas)
    Per serving:
  • 380 kcal cal.,
  • 19 g fat
  • (9 g sat. fat,
  • 3 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 40 mg chol.,
  • 321 mg sodium,
  • 33 g carb.,
  • 2 g fiber,
  • 2 g sugar,
  • 15 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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