Homemade Mini Pepperoni Pizzas
Chewy yeast dough rounds topped with pizza sauce, mozzarella, and pepperoni, baked until bubbly.
Equipment
- Baking sheet
- Round cutter or glass
- Rolling Pin
Ingredients
Main Ingredients
- 2 tsp active dry yeast plus 1/4 tsp more
- 1 tsp granulated sugar
- ¾ cup warm water comfortably warm, not hot
- 2 cup all purpose flour plus extra for dusting
- 1 tsp salt
- 1 tsp olive oil
- 1 cup pizza sauce
- 1 cup shredded mozzarella cheese plus 1/2 cup more
- 1 cup sliced pepperoni
Instructions
Cooking
- Foam. Stir the sugar into the water, add the yeast, and wait 5 minutes.
- Mix. Stir in the oil, flour, and salt until a dough forms.
- Rise. Knead 5 minutes, then let rise covered for 45 minutes.
- Cut. Heat the oven to 425 degrees F. Roll 1/4 inch thick and cut 12 rounds.
- Top. Add sauce, mozzarella, and pepperoni to each round.
- Bake. Bake 8 to 10 minutes until bubbly and golden.
Notes
Substitutions: Use store bought dough or turkey pepperoni.
Tips: Spread sauce thinly and roll the dough evenly.
Storage: Refrigerate up to 3 days or freeze up to 3 months.
Nutrition is calculated for 1 of 12 pieces.