Mini Pizzas
Mini Pizzas
Get this quick and easy pizza recipe by Laura Vitale from Simply Laura.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 20 minutes
  • Cooking Time 45 minutes
  • Yield 14 servings
  • Marinara Sauce:
  • 3 tablespoons Olive Oil
  • 1 small Yellow Onion, finely chopped
  • Kosher Salt and freshly Ground Black Pepper
  • 3 cloves Garlic, minced
  • One 28-ounce can Italian Plum Tomatoes, crushed by hand
  • 1 teaspoon Granulated Sugar
  • ½ teaspoon dried Oregano
  • ¼ cup loosely packed fresh Basil leaves, torn by hand
  • Pizza:
  • Semolina, for sprinkling
  • Two 1-pound balls pizza dough, store-bought or homemade
  • Greek Version:
  • Pitted and sliced Kalamata Olives
  • Crumbled Feta
  • Fresh Oregano leaves
  • Grated Lemon zest, for garnish after baking
  • Bacon and Onion Version:
  • Crumbled cooked Bacon
  • Thinly sliced Red Onion
  • Shredded Mozzarella
  • Grilled and Smoky Version:
  • Grilled Eggplant
  • Grilled Mushrooms
  • Shredded Smoked Mozzarella
  1. For the marinara sauce:
  2. In an 8-inch saucepan, add the Olive oil along with the onion and turn the heat to medium. Add a small pinch of salt and saute until the onion softens and develops a bit of color, about 6 minutes. Add the garlic and cook for 1 minute more. Add the tomatoes along with the sugar and oregano, partially cover the saucepan with a lid, bring to a simmer and cook until the sauce reduces and deepens in color, about 20 minutes
  3. Remove the lid, add the basil, season with salt and pepper to taste and cook for 5 additional minutes
  1. For the pizza:
  2. Preheat the oven to 400 degrees F. Sprinkle some semolina on a couple of baking sheets and set aside
  3. Roll out each ball of dough into a 15-inch circle using either your hands or a rolling pin. Using a large biscuit cutter or an upside-down bowl, cut out 4 1/2-inch circles and place them on the prepared baking sheets. Top the mini pizzas with some of the marinara sauce, followed by your desired toppings, making sure to leave a little border all around. Bake until golden brown and bubbly, 8 to 10 minutes
  1. Special equipment:
  2. A 4 1/2-inch biscuit cutter, optional

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