Photo: Roberto Caruso
These easy muffin-tin mini pizzas are a perfect weeknight dinner and great for filling up the old lunchbox, too.
1 lb pizza dough
½ cup tomato sauce, divided
¼ cup finely grated Parmesan cheese
½ cup grated mozzarella
½ cup pizza toppings such as diced peppers, cooked bacon, pepperoni slices, basil and sliced olives
Preheat oven to 425F. Spray a non-stick muffin tin with oil spray. Roll pizza dough onto a lightly floured surface (about 8 by 16 in). Spread with ¼ cup of the sauce, leaving a ½-in border all around, and sprinkle evenly with Parmesan cheese. Starting from long end, roll up into a jelly roll, pinching dough along long end to seal shut. Cut roll into 12 equal pieces. Fit each piece into 1 well of muffin tin, cut side down. Spoon remaining ¼ cup of the sauce overtop; sprinkle each with mozzarella cheese and pizza toppings.
Bake in lower third of oven for 15 min or until cheese is bubbling and dough is browned on sides and cooked through. Let stand for 3 min to cool slightly, then use knife to help loosen from pan.
Photo by Roberto Caruso.
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