Description
These homemade individual pizzas are perfect for customizing with your favorite toppings. The recipe features a simple, easy-to-make yeast dough that yields crispy and chewy crusts, topped with flavorful marinara, a variety of cheeses, and an assortment of fresh vegetables and meats. Ideal for a fun family meal or casual dinner with friends, these pizzas bake quickly to golden perfection in about 15 minutes.
Ingredients
Scale
Dough Ingredients
- 3/4 cup warm water
- 1 tbsp active dry yeast
- 1/2 tbsp honey
- 1 1/2 tbsp olive oil, plus more for oiling baking pan and work surface
- 2 cups plus 2 tbsp all-purpose flour
- 3/4 tsp salt
- 1/4 cup cornmeal for baking
Sauce and Seasoning
- 1 1/2 cup store-bought marinara sauce (any brand or flavor)
- 1 garlic clove, minced
- 1/4 tsp oregano (optional)
Vegetarian Toppings
- Mozzarella cheese, grated
- Marinated artichokes, quartered
- Black olives or Kalamata olives, sliced
- Baby tomatoes, halved
- Red onion, halved and thinly sliced
- Drizzle of extra virgin olive oil (EVOO)
- Feta cheese, sprinkled for garnish after baking
Meat Lover’s Toppings
- Mozzarella cheese, grated
- Ham or pepperoni
- Sliced black olives
- Mushrooms, sliced
- Red onion, halved and thinly sliced
- Tomato, sliced
- Bell pepper, thinly sliced or diced
- Grated Parmesan cheese (optional)
Instructions
- Prepare the Dough: In a mixing bowl, combine the warm water, active dry yeast, and honey. Let it sit for about 5-10 minutes until it becomes foamy, indicating the yeast is activated. Stir in olive oil, then gradually add the flour and salt, mixing until a dough forms.
- Knead and Proof: Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Lightly oil a clean bowl, place the dough inside, cover with a cloth, and let it rise in a warm place for approximately 60 minutes or until doubled in size.
- Preheat and Prepare Pans: Preheat the oven to 475°F (245°C). Lightly oil baking pans and sprinkle cornmeal evenly on the pans to prevent sticking and add crunch to the crust.
- Shape the Pizzas: Punch down the risen dough and divide it into 6 equal portions. On a lightly floured work surface, shape each portion into a small round pizza base about 6-7 inches in diameter.
- Assemble the Pizzas: Spread a thin layer of marinara sauce over each dough base. Sprinkle minced garlic and oregano evenly over the sauce. Add your choice of toppings from the vegetarian or meat lover’s list, starting with grated mozzarella cheese and layering vegetables, meats, and additional cheeses as desired. Drizzle a little EVOO over the assembled pizzas.
- Bake the Pizzas: Transfer the pizzas onto the prepared baking pans and bake in the preheated oven for 12-15 minutes or until the crust is golden and the cheese is bubbly and slightly browned.
- Finish and Serve: Remove the pizzas from the oven, sprinkle feta cheese on the vegetarian pizzas for garnish, and let cool for a few minutes. Slice and serve warm, enjoying your homemade individual pizzas fresh out of the oven.
Notes
- For a crispier crust, preheat the baking pans before placing the dough on them.
- You can substitute all-purpose flour with bread flour for a chewier texture.
- Adjust toppings according to your preference; avoid overloading to ensure even cooking.
- Store leftover dough in the refrigerator, wrapped tightly, for up to 2 days.
- Leftover cooked pizzas can be refrigerated and reheated in the oven for best results.