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Easy Pizza

Posted by  on Wednesday, April 22nd, 2009 at 5:58 pm

Mini pizzas are a staple in my weeknight routine. They are super easy to make, and offer many options for creative toppings. This week I went with a standard Margarita, and a Spinach and Artichoke Pizza. Recipes & photos below – enjoy!

mini pizzas

Margarita Pizza recipe: my own

Margarita Pizza

Ingredients:

  • One mini Boboli (8 inch) regular or whole wheat pizza crust There are many other brands of ready made pizza crusts or you can even make your own.
  • 1/2 cup (approx) Marinara Sauce  I make my own in advance (or my husband does) and use the leftover sauce. The alternative is to use any jar.
  • 1 cup (approx) Shredded Mozzarella any kind
  • 1 teaspoon olive oil 
  • Grated Parmesan 
  • Oregano
  • Basil 

Instructions:

  • Preheat oven to 425°F
  • Use a spoon or a pastry brush to spread the olive oil around the surface of the pizza crust
  • Spread marinara sauce, in an even layer, around the middle of the pizza crust try not to get too close to the edges
  • Top with shredded mozzarella, a sprinkle of parmesan and a pinch of oregano
  • Cook directly on the rack for 12 minutes to avoid a mess in the oven, place a piece of foil on the bottom rack to catch any cheese that may drip off
  • Sprinkle with chopped basil 
  • Let rest for 5 minutes before cutting and enjoy!

 

Spinach & Artichoke Pizza recipe: my own

Spinach & Artichoke Pizza

Ingredients:

  • One mini Boboli (8 inch) regular or whole wheat pizza crust 
  • 1 teaspoon olive oil 
  • 2 cloves of garlic minced
  • 1/2 box of frozen chopped spinach, thawed
  • 1/2 can of Artichoke Hearts chopped
  • 1/2 a fresh tomato chopped (optional)
  • 1 cup (approx) Shredded Mozzarella any kind

Instructions:

  • Preheat oven to 425°F
  • Sauté garlic in olive oil, over medium heat until just brown. Add spinach, artichokes and fresh tomato. Season with a pinch of salt and pepper and cook for about 5 minutes.
  • Spread the spinach, artichoke and tomato mixture, in an even layer, around the middle of the pizza crust try not to get too close to the edges
  • Top with shredded mozzarella
  • Cook directly on the rack for 12 minutes 
  • Let rest for 5 minutes before cutting and enjoy!
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I like the piece of aluminum foil on the bottom rack to catch what falls when you put the pizza on the rack. That always happens to me and then it starts smoking and I never clean it. I just thought it might give it an extra smokey flavor lol.

April 24th, 2009 at 2:29 pm

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