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Mini Pizzas Recipe

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Focaccia pizza combines a thick, airy, olive oil-rich crust with classic tomato sauce, mozzarella, Parmesan, and your favorite pizza toppings. It bakes up with crisp golden edges, a fluffy center, and plenty of savory flavor.

Ingredients

  • 4 cups all-purpose flour or bread flour
  • 2 1/4 teaspoons instant or active dry yeast
  • 2 teaspoons salt
  • 1 teaspoon granulated sugar
  • 1 1/2 cups warm water
  • 1/4 cup extra-virgin olive oil, plus more for the pan and topping
  • 1 cup pizza sauce
  • 2 cups shredded or torn mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 20–24 pepperoni slices, optional
  • 1 teaspoon Italian seasoning
  • Fresh basil leaves, optional

Instructions

  1. Combine the warm water, sugar, and yeast in a large mixing bowl. If using active dry yeast, let it stand for 5–10 minutes, until foamy.
  2. Add the flour, salt, and olive oil. Mix until a soft, slightly sticky dough forms.
  3. Knead the dough for 7–10 minutes, until smooth and elastic. Avoid adding excessive flour so the finished focaccia remains light and airy.
  4. Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm place for 1–1 1/2 hours, or until approximately doubled in size.
  5. Generously coat a 9×13-inch baking pan with extra-virgin olive oil.
  6. Transfer the risen dough to the pan and gently stretch it toward the corners. If the dough springs back, let it rest for about 10 minutes before continuing.
  7. Cover the pan and let the dough rise for another 30–45 minutes, until noticeably puffy.
  8. Preheat the oven to 450°F (230°C).
  9. Drizzle a little olive oil over the dough and gently press your fingertips into the surface to create shallow dimples.
  10. Spread the pizza sauce evenly over the dough, leaving a small border around the edges.
  11. Add the mozzarella, Parmesan, pepperoni or other preferred toppings, and Italian seasoning.
  12. Bake for 20–25 minutes, until the crust is deeply golden, the bottom is crisp, and the cheese is melted and bubbling.
  13. Remove the pizza from the oven and let it rest in the pan for about 5 minutes.
  14. Finish with fresh basil if desired, transfer to a cutting board, and slice into squares.

Notes

  • Keep the dough soft and slightly sticky rather than adding excessive flour, which can produce a denser focaccia.
  • If the dough springs back while stretching it into the pan, let it rest for about 10 minutes so the gluten can relax.
  • For Margherita focaccia pizza, use tomato sauce, fresh mozzarella, Parmesan, fresh basil, and a finishing drizzle of extra-virgin olive oil.
  • For pepperoni focaccia pizza, arrange pepperoni over the mozzarella and add crushed red pepper flakes if desired.
  • For vegetable focaccia pizza, use bell peppers, mushrooms, onions, olives, or other vegetables without overloading the dough with watery toppings.
  • For white focaccia pizza, omit the tomato sauce and use mozzarella, ricotta, Parmesan, garlic, and olive oil.
  • For pesto focaccia pizza, replace some or all of the tomato sauce with basil pesto and top with mozzarella and cherry tomatoes.
  • For particularly wet or heavy toppings, partially bake the crust for 8–10 minutes before adding the toppings.
  • The dough can be refrigerated overnight for a slow rise. Let it warm slightly before stretching it into the oiled pan.
  • Store cooled leftovers in an airtight container in the refrigerator for 3–4 days or freeze individual pieces for up to 2 months.
  • Reheat at 375°F (190°C) for 8–10 minutes or in an air fryer at 350°F (175°C) for 3–5 minutes.

Nutrition

Find it online: https://thefamilycooking.com/mini-pizzas-recipe/