Instead of making one big pizza for your next party, make these Mini Pizzas in unique and flavorful varieties. It may seem like the easy option to order out or pick up a frozen pizza, but making Mini Pizzas with fresh ingredients makes a huge difference in quality. To make sure everyone has something to enjoy you can make our three different types. With easy preparation, you’ll quickly become the pizzaiolo of the party.
About the Mini Pizza Varieties
Our three different topping choices create the pizza bar of your guests’ dreams. The Pear, Apricot and Brie pizzas are on the sweeter side but include a savory touch from the addition of brie. If you’re looking for a more traditional variety, the Cheese, Tomato and Olives pizzas are the way to go. Then, there’s the Pesto, Goat Cheese and Mushrooms pizzas which include an earthy depth of flavor and your choice of mushrooms.
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Mini Pizzas
- Yield: Makes 20 1x
Description
Having a variety available makes you the best host.
Ingredients
- 2 tubes Pilsbury buttermilk biscuits
For the pear, apricot and brie topping:
- 1 Anjou pear
- 1 lemon
- 1 12-oz can apricot pie filling (not jam)
- 1 wheel brie
For the cheese, tomato and olives topping:
- 1 8-oz can pizza sauce
- 8 oz low moisture mozzarella cheese
- 3 oz Kalamata olives
For the pesto, goat cheese and mushrooms topping:
- 1 12-oz container of pesto genovese
- 10–12 white mushrooms, sliced
- 8–10 oz soft goat cheese
- 1 can of sundried tomatoes
Instructions
- Remove biscuits from tubes and allow to come to room temperature.
- Cover baking sheet with non-stick foil and apply a non-stick cooking spray.
- Placing 10 biscuits on each sheet, press with your fingers to flatten and stretch out the biscuit until it’s flat like a pancake at around 3.5 inches in diameter.
For the pear, apricot and brie topping:
- Slice the pear into thin strips and place in a bowl with the juice of one lemon (to avoid browning).
- Place 1 ½ tbsp of apricot pie filling atop the dough, then two pieces of sliced brie (approx. 2 inches long and ¼ inch thick), and then with 3 to 4 pieces of pear.
- Bake at 350 degrees for 25 minutes.
For the cheese, tomato and olives topping:
- Place 2 tbsp of tomato sauce atop a biscuit. Smear across the entire surface, as close to the edge as possible without spilling over.
- Top with 2 tbsp ball of mozzarella cheese placed towards center, and then with 2 or 3 olives.
For the pesto, goat cheese and mushrooms topping:
- Slice sundried tomatoes into small strips.
- Place about 2 tbsp of pesto sauce atop each biscuit.
- Place two mushrooms and 3-4 crumbles of goat cheese and sundried tomato on top.
- Bake at 350 degrees for 25 minutes.
Recipe by Justin Matase and Elie Aoun
Photography by Dave Bryce
Styling by Anna Franklin
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