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Mixed Tomato, Basil & Mozzarella Mini Pizzas

Makes: 8 servings
Serving size: 2 slices
Prep 25 mins Bake 400° 25 mins to 27 mins
Mixed Tomato, Basil & Mozzarella Mini Pizzas
  • 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  garlic cloves, minced
  • 1/2  cup  lightly packed fresh basil leaves, torn
  •  Coarse ground black pepper
  •  Extra-virgin olive oil (optional)

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
  • 2 1/2 - 3  cups  all-purpose flour
  • 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

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 KitchenWhole 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)
  • Servings Per Recipe 8,
  • cal. (kcal) 380,
  • Fat, total (g) 19,
  • chol. (mg) 40,
  • sat. fat (g) 9,
  • carb. (g) 33,
  • Monounsaturated fat (g) 3,
  • Polyunsaturated fat (g) 3,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 2,
  • pro. (g) 15,
  • vit. A (IU) 1069,
  • vit. C (mg) 10,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 105,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 321,
  • Potassium (mg) 225,
  • calcium (mg) 404,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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