Mini pizzas are perfect for parties, but also fun for a casual weeknight meal. Using nothing more than a few humble ingredients, you can easily add more toppings using whatever you have tucked in your refrigerator. This recipe is part of our 5-ingredient meals series.
- 1 lb. pizza dough (store-bought or homemade)
- ¾ cup grated mozzarella cheese
- ¾ cup mixed mushrooms grown in Ontario, thinly sliced
- 1 Tbsp. fresh grated parmesan
- 2 sprigs fresh thyme, leaves removed
- 1 Tbsp. olive oil (or enough to thinly cover your crust)
- Kosher salt
- Freshly ground black pepper
- Preheat oven to 475°F. Line a baking sheet with parchment paper and set aside.
- Roll out pizza dough on lightly floured surface to ¼-inch thick. Using a 2 ½-inch diameter cookie cutter, cut 16 dough rounds. Arrange rounds on prepared baking sheet. Alternatively, use a sharp knife and cut the dough into rectangles.
- Sprinkle rounds with mozzarella cheese, dividing equally. Layer with the mushrooms, pressing gently into dough. Sprinkle with the parmesan and thyme leaves.
- Bake pizzettes until golden brown, about 10 to 12 minutes. Drizzle pizzette with olive oil, then lightly sprinkle with salt and pepper. Arrange on platter and serve immediately.
Pizzettes can be prepared through to step 3, covered and chilled for up to two hours in advance. Layer in extra flavour by brushing your pizza bases with olive oil and a sprinkle of garlic powder before topping with other ingredients.