📝 About This Recipe
Transform your kitchen into a miniature Italian pizzeria with these perfectly sized, crispy-bottomed personal pizzas. Designed specifically for smaller appetites, these 'Miniature Mains' feature a golden, honey-infused crust topped with a bright, herb-rich tomato sauce and a generous blanket of melty mozzarella. Each bite offers the classic snap of savory pepperoni, making it a fun, interactive meal that brings the joy of gourmet cooking to the kids' table.
🥗 Ingredients
The Honey-Wheat Crust
- 3/4 cups Warm Water (between 105-110°F)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 1 teaspoon Honey (to feed the yeast and add flavor)
- 2 cups All-Purpose Flour (plus extra for dusting)
- 2 tablespoons Extra Virgin Olive Oil (plus more for the bowl)
- 1 teaspoon Kosher Salt (fine grain)
The Signature Sauce
- 1 cup Tomato Puree (smooth canned variety)
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Dried Oregano (crushed between fingers)
- 1/4 teaspoon Sugar (to balance acidity)
Toppings & Assembly
- 1 1/2 cups Low-Moisture Mozzarella (shredded)
- 1/2 cup Mini Pepperoni Slices (or standard pepperoni cut into quarters)
- 2 tablespoons Parmesan Cheese (finely grated)
- 1 tablespoon Cornmeal (for dusting the baking sheet)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the warm water, honey, and yeast. Let it sit for about 5-8 minutes until the mixture looks foamy and smells like fresh bread.
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2
Add the olive oil and salt to the yeast mixture. Gradually stir in the flour with a wooden spoon until a shaggy dough forms and pulls away from the sides of the bowl.
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3
Turn the dough onto a lightly floured surface and knead for 5 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky.
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4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for about 45-60 minutes, or until it has doubled in size.
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5
While the dough rises, prepare the sauce by whisking the tomato puree, garlic powder, oregano, and sugar in a small bowl. Set aside to let flavors marry.
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6
Preheat your oven to 450°F (230°C). If you have a pizza stone, place it in the oven now. Otherwise, lightly dust a large baking sheet with cornmeal.
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7
Punch down the risen dough to release air bubbles. Divide the dough into 4 equal pieces and roll each into a smooth ball.
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8
On a floured surface, use a rolling pin or your hands to flatten each ball into a 6-inch circle. Aim for a slightly thicker edge to create a 'crust' rim.
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9
Transfer the dough rounds to the prepared baking sheet. Prick the center of the dough circles a few times with a fork to prevent large air bubbles.
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10
Spread 2 tablespoons of sauce onto each round, leaving a half-inch border. Sprinkle generously with mozzarella cheese.
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11
Layer the mini pepperoni slices over the cheese. Finish with a light dusting of grated Parmesan for a professional salty kick.
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12
Bake for 12-15 minutes, or until the cheese is bubbling and slightly browned and the crust is a beautiful golden brown.
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13
Remove from the oven and let rest for 3 minutes. This allows the cheese to set so it doesn't slide off when the kids take their first bite.
💡 Chef's Tips
For an extra crispy crust, pre-bake the empty dough rounds for 3 minutes before adding toppings. Always shred your own mozzarella from a block; pre-shredded cheese is coated in potato starch and won't melt as smoothly. If the dough keeps springing back while rolling, let it rest for 5 minutes to relax the gluten, then try again. Encourage kids to make 'pepperoni faces' or patterns to increase engagement with the meal. Store any leftover sauce in an airtight container in the fridge for up to one week.
🍽️ Serving Suggestions
Serve with a side of crunchy carrot sticks and cucumber slices with ranch dip. Pair with a cold glass of sparkling apple cider for a 'fancy' pizzeria feel. Offer a small bowl of extra marinara sauce on the side for dipping the crusts. Serve alongside a simple Caesar salad with plenty of croutons. A fruit kebab with grapes and melon makes for a refreshing post-pizza treat.