Dining Detour

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!

Margarita Pizza recipe: my own

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

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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