For entertaining, we make pizzas. When we’re in the mood for comfort food, we make pizzas. When we want something homemade that doesn’t take long to prepare, we make pizzas.
I have great memories of making homemade pizzas with my dad when we were younger, and my dad and I still share a love of homemade pizzas by texting each other our creations from 800 miles apart. These days he makes the recipe I’ve perfected and taught to him; I love that he enjoys it so much.
For dinner last night I wanted to try my hand at mini pizzas. Not only were they easy to make, but they were delicious! Jamie may or may not have eaten a half dozen of them, and my not-so-great little eater also surprised us by eating all but one bite that she wanted to share with Teddy (sigh).
Total prep time: 15 minutes + 1 hour to rise
Total bake time: 12 minutes
Ingredients:
- one packet (1/4 ounce) active dry yeast
- 1-1/2 cups warm water
- 3-1/2 cups whole wheat flour
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon sugar
- cornmeal
- 1 can (15 oz) tomato sauce
- 2 cups mozzarella cheese
- dried oregano
- garlic salt
- extra olive oil to brush onto crust
- additional toppings of choice (suggestions: onion, pepperoni, cooked sausage, spinach, banana peppers, ham, bacon bits, peppers)
- Pour yeast and sugar into warm water & let sit for five minutes.
- In large bowl, combine flour and salt.
- Add olive oil to wet mixture and then add wet mixture to dry mixture.
- Stir ingredients together and then knead dough by hand until a soft dough ball forms. If the dough is too firm, add a tablespoon of water at a time. If the dough is too sticky, slowly add an 1/8 cup flour at a time.
- Cover bowl with plastic wrap and allow dough to rise at room temperature for at least one hour. The dough will double in size.
- Preheat over to 450 degrees.
- On a surface lightly covered in cornmeal, roll out dough until thin. Using a cookie cutter, cut out mini pizzas and place on pizza stone.
- Lightly brush each pizza crust with olive oil and dust with garlic salt.
- Top with tomato sauce, toppings of choice, cheese, and oregano.
- Bake for 12 minutes until cheese is melted and crust is lightly brown.
Note: For busy families, the dough can be made the night before. Simply make the dough, let it rise at room temperature, and then tightly double-wrap the dough ball in Saran wrap and place in the refrigerator or freezer.
Hi! I’m Erica, and I absolutely adore sharing my life on this website with you! I come here almost daily to blab about all of the things related to being a regular wife and mother is today’s ever-evolving society. I share about our new home, what’s on our kitchen table, what we’re hanging in our closets, where we’re traveling to next, my crazy 5 a.m. work outs, how I make time for girlfriends, our faith, and much more. We always have a lot of balls in the air and somewhat thrive on the chaos. I believe in the power of story-telling as a form of inspiration and entertainment, so I’m here to do both! I was born and raised in north Alabama and recently re-planted roots here again after my husband transitioned out of the Army (he is now in the Reserve and it’s going so well!) I’m a super proud mom to two little girls (ages 4 and 2) who seem to be the stars of the show around here (for good reason – they’re pretty great!) I’m so glad you found me and are here reading! I hope we can get to know each other here on the blog as well as Facebook and/or Instagram. xoxo
