Mini Pizzas
Source of Recipe
TABASCO®
Makes 40 appetizers
Ingredients
CRUST
1/3 cup olive oil
1 tablespoon TABASCO® brand Pepper Sauce
2 large cloves garlic, crushed
1 teaspoon dried rosemary, crumbled
1 (16-ounce) package hot roll mix with yeast packet
1-1/4 cups hot water
GOAT CHEESE TOPPING
1 large tomato, diced
1/4 cup crumbled goat cheese
2 tablespoons chopped fresh parsley
ROASTED PEPPER AND OLIVE TOPPING
1/2 cup shredded mozzarella cheese
1/2 cup pitted green olives
1/3 cup roasted red pepper strips
ARTICHOKE TOPPING
1/2 cup chopped artichoke hearts
1/2 cup cherry tomatoes, sliced into wedges
1/3 cup sliced green onions
For crust, combine olive oil, TABASCO® Sauce, garlic and rosemary in small bowl. Combine hot roll mix, yeast packet, hot water and 2 tablespoons oil mixture in large bowl; stir until dough pulls away from side of bowl. Turn dough onto lightly floured surface; shape into ball. Knead until smooth, adding additional flour as necessary.
Preheat oven to 425°F. For toppings, combine ingredients in separate bowls. Cut dough into quarters; cut each quarter into 10 equal pieces. Roll each piece into ball. Press each ball into 2-inch round on large cookie sheet; brush each round with remaining oil mixture. Arrange about 2 teaspoons topping on each dough round. Bake 12 minutes or until dough is lightly browned and puffed.
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