Yield: 6 to 8 mini pizzas
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients
- 2 pizza dough balls (Classic, Italian Herbs, or Protein & Fiber)
- 1.2 fl oz (2 tablespoons) olive oil
- 4.7 fl oz (1/2 cup) tomato sauce
- 1.4 fl oz (1 ½ cups) shredded cheese of your choice (mozzarella, Italian blend, cheddar)
- 1/2 cup (125 ml) pepperoni or ham, chopped into small pieces
- 2 tablespoons (30 ml) honey
- 4 tablespoons (60 ml) green onions, minced
- 4 tablespoons (60 ml) Parmesan cheese, grated
- Salt and pepper to taste
Preparation
- Preheat the oven to 425°F (220°C) with the rack in the middle.
- Generously oil the muffin tins with olive oil.
- Divide each pizza dough into 3 to 4 pieces and place a portion of dough in the bottom of each cavity, flattening it to cover the bottom.
- Spread the tomato sauce, cheese, then pepperoni or ham on top and bake for about 20 minutes, until the cheese is melted and the bottom of the dough is golden brown.
- Remove from the oven, lightly brush the top with honey, add the green onions and grate a little
- Parmesan cheese.
- Serve hot.
