Everyone knows that fountain drinks are better than bottles.
Everyone knows that you are a clinically appropriated psychopath if you pour the milk in before the cereal.
Everyone knows that pizza is one of God’s greatest gifts to man, but sharing it really sucks. Who really took the last piece? This pie came in 8 distinct slices. I have had 1, and while math may not be my forte…Bro, you eat like you’ve been a medical resident for the last 4 years. Inhalation was meant for other vices. Stop.
Let your tummy assimilate with what’s coming down. “Enjoy.” That’s what the food would say (and what your wife is thinking). That and, “why didn’t we order a second?”
It’s absolutely abominable how rich I would be if I had a nickel for every time I should have “bought a second.”
Do you ever show up to brunch with 1 bottle of prosecco? Absolutely not.
Do you ever buy 1 scratch off? Um. ok..
And I will revisit our earlier conversation…Do you ever have 1 piece of pizza and not think about devouring another?! NO.
Well, rest assured I have come up with a solution for you. Well, I guess I didn’t come up with the entire concept…But I definitely like the guy who did – mini sized pizzas. Ready in no time…these are my white personal pizzetas, and you don’t have to worry about sharing with anyone.
Feeds 8 individuals; Takes 25 min
Ingredients for Personal White Pizzetas
- Make my Beer Dough ahead of time and roll out 8; 6×6 rounds (alternatively you can use your fav thawed, store bought dough)
- 10oz smoked mozzarella cheese, shredded
- 6oz full fat mozzarella cheese, shredded (not fresh)
- 8oz halloumi cheese, shredded
- 1-2 tsp garlic powder (this will be divided amongst the 8 rounds)
- 6oz full fat ricotta
- Olive oil and sea salt
- Chopped chives, fresh oregano, basil and parsley for garnish
- Best if dipped in homemade All Day Marinara or Lemon Ranch (See below for recipe)
Method
Preheat your oven to 400F.
Line two sheet trays with parchment paper. Remember, all the ingredients will make 8 little pies, so divide accordingly:)
Create an assembly line for topping your pizzas:
Dough –> A drizzle of good olive oil –> A sprinkle of sea salt –> a light dusting of garlic powder –> some of the smoked mozz –> some of the regular mozz –> some salty halloumi –> 2-3 small dollops of ricotta per pizzeta.
Bake for 15-17 min or until bubbly and golden. Top with herbs and dip in that sassy sauce. What’s that? You prefer lemon ranch with your pizza? Me too – Here’s the recipe…
- 1/2 cup mayo
- 1/3 cup sour cream
- Juice of half a lemon
- 1 tbsp fresh parsley, chopped
- 6-8 chives, finely chopped
- 1/2 tbsp garlic powder
- 1/2 tbsp onion flakes
- 3 tbsp whole milk
- Salt and pepper to taste
Mix all ingredients together and then salt and pepper to your liking. Taste and refrigerate while your making the pizzetas.
Side notes: these are fabulous for kids lunches, picnics, and parties. Want more pizza ideas? Give these are whirl (and let me know what you think:)
- Potato Pizza with Smoked Mozzarella, Truffle and Rosemary
- Detroit Style “Tom Selleck” Pizza with Giant Pepperoni, Jalapeños and Honey
- Pizza with Giardiniera Chicken Sausage, Olives & Ricotta
- Flatbread with Burrata and Red Pepper Gremolata
