Print

Crisp Focaccia with Vegan Melted Cheese Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Mini pizzas are easy individual pizzas with crisp golden crusts, tomato sauce, bubbling mozzarella, and customizable toppings. They bake quickly and are perfect for parties, family dinners, lunchboxes, appetizers, or snacks.

Ingredients

  • 1 pound pizza dough
  • 3/4 cup pizza sauce
  • 2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 24–30 mini pepperoni slices, optional
  • 1/2 cup sliced bell peppers, optional
  • 1/2 cup sliced mushrooms, optional
  • 1/4 cup sliced black olives, optional
  • 1 teaspoon Italian seasoning
  • 1 tablespoon olive oil
  • Fresh basil, optional
  • Extra flour for dusting

Instructions

  1. Preheat the oven to 450°F (230°C) and line a large baking sheet with parchment paper.
  2. Place the pizza dough on a lightly floured surface and divide it into 8 equal portions.
  3. Roll or stretch each portion into a small circle approximately 4–5 inches in diameter, leaving the edges slightly thicker to create a small crust.
  4. Arrange the dough rounds on the prepared baking sheet, leaving a little space between each one.
  5. Lightly brush the outer edges with olive oil to encourage browning.
  6. Spread about 1–2 tablespoons of pizza sauce over each dough round, leaving a small border around the edge.
  7. Sprinkle mozzarella and a little Parmesan over each mini pizza.
  8. Add pepperoni, bell peppers, mushrooms, olives, or other preferred toppings. Avoid adding excessive toppings so the pizzas cook evenly and do not become soggy.
  9. Sprinkle the mini pizzas with Italian seasoning.
  10. Bake for 10–12 minutes, until the cheese is melted and bubbling and the crusts are golden brown.
  11. Remove from the oven and let cool for 2–3 minutes.
  12. Finish with fresh basil if desired and serve warm.

Notes

  • Store-bought or homemade pizza dough can be used. Let refrigerated dough sit at room temperature for 20–30 minutes before shaping.
  • For mini Margherita pizzas, use tomato sauce, fresh mozzarella, olive oil, and fresh basil.
  • For mini pepperoni pizzas, top with mozzarella, mini pepperoni, Parmesan, and Italian seasoning.
  • For mini veggie pizzas, use finely chopped bell peppers, mushrooms, onions, olives, and tomatoes.
  • For mini BBQ chicken pizzas, replace the tomato sauce with barbecue sauce and add cooked shredded chicken, mozzarella, cheddar, and thinly sliced red onion.
  • For mini white pizzas, omit the tomato sauce and use ricotta, mozzarella, Parmesan, garlic, and Italian herbs.
  • Use a thin layer of sauce and avoid excessive toppings to prevent soggy crusts. Cook or drain particularly watery vegetables before using.
  • For make-ahead preparation, partially bake the plain crusts for a few minutes, cool them, and add toppings shortly before the final bake.
  • Store cooled leftover mini pizzas in an airtight container in the refrigerator for 3–4 days.
  • Freeze baked and cooled mini pizzas separated with parchment paper in a freezer-safe container for up to 2 months.
  • Reheat at 375°F (190°C) for 5–8 minutes or in an air fryer at 350°F (175°C) for 3–5 minutes.

Nutrition

Find it online: https://thefamilycooking.com/crisp-focaccia-with-vegan-melted-cheese-recipe/