Tomato, Basil & Mozzarella Mini Pizza

By barbsjustagirl

380 calories, 10g fat

Excellent recipe - I have made a couple times (2013)

Ingredients

• Pizza Dough:
• 2 tablespoons extra virgin olive oil
• 1 recipe pizza dough (see below)
• 1 pound fresh mozzarella cheese, sliced
• 3 cups red and/or yellow cherry or grape tomatoes, halved
• 1/2 cup snipped fresh basil leaves
• Coarse ground black pepper
• 2 -/1 to 3 cups all purpose flour
• 1 package active dry yeast
• 1/2 tsp. salt
• 1 cup warm water
• 2 Tbsp olive oil

Details

Servings 8
Preparation time 25mins
Cooking time 25mins
Adapted from Good&fresh.com

Preparation

Step 1

1. Preheat oven to 400 F. Brush two large baking sheets with the 2 tablespoons of 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" rectangle. Transfer to prepared baking sheets. Fold edges up slightly. Brush dough rectangles with any 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 (optional). Bake 5-7 minutes or until cheese just melts. Sprinkle with basil and pepper. Cut each pizza into 4 slices.
Makes 4 pizzas (8 2-slice servings).

Pizza Dough:

1. In a large mixing bowl combine 1-1/4 cups of the flour, yeast and salt. add 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 dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Divide dough in half. Cover; let rest for 10 minutes.

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 the 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. Continue as directed.