Mini Italian Pizzas

I know, I know, back-to-back MINI foods? Why yes, but these aren’t mini mini, they’re just individual-sized mini. Get it? I hope so.

So I should confess now that I cheat here by using store-bought pizza crust from Central Market. I can buy two small garlic-parmesan crusts for $1.19 each. I can’t beat that.

I like my pizzas simple and refreshing, and well “Italian-y.” I decided to put ricotta and sausage on one and fresh mozzarella and basil on the other. They were both winners. I slightly preferred the mozz-basil, but my boyfriend leaned toward the ricotta-sausage. We both had our reasons. The two pizzas were plenty for us, and set us back $12. Not bad.

Ingredients for 2:

  • 2 8-inch pizza crusts
  • 1 8-ounce can of tomato sauce
  • 4 to 5 garlic cloves, minced
  • ¼ small onion, diced
  • Italian seasoning
  • Garlic salt
  • Salt and pepper
  • Olive oil
  • 1 hot Italian sausage link, uncased
  • 1/3 cup ricotta cheese
  • 2 tablespoons grated parmesan
  • 6 to 8 fresh basil leaves
  • ¼ pound fresh mozzarella, cut into ¼ – inch slices

In a small saucepan, add some olive oil on medium heat. Add 1 tablespoon garlic and the white onions. Cook for a few minutes and add seasonings. Cook for another few minutes and add the tomato sauce. Bring to a boil and then simmer for 20 minutes. Add more seasonings if necessary. Then allow to cool.

In a small pan, add olive oil on medium heat. Add the sausage and break into small pieces. Cook thoroughly and set aside.

In a small bowl, combine the ricotta cheese and parmesan. Mix well and set aside.

Preheat the oven to 350 degrees.

Brush olive oil onto the edges of the pizza and sprinkle with garlic salt.

Divide the tomato sauce evenly between the two crusts.

On one crust, sprinkle the sausage and ricotta-parmesan cheese mixture. On the other crust, top with mozzarella slices. Sprinkle both pizzas with minced garlic.

Place the pizzas on a baking sheet and bake for 12 minutes.  Top the mozzarella with torn basil leaves and serve immediately.


Published in: on November 2, 2010 at 7:00 am  Leave a Comment  
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