Individual Party Pizzas
Submitted by johnbarely
Individual party pizzas on homemade dough with Italian sausage, pepperoni, artichoke hearts, and mozzarella. Pre-baked 7-inch crusts topped and finished in the oven.
YIELD
6 servingsPREP
30 minCOOK
30 minREADY
60 minThese personal-sized pizzas start with homemade dough and a from-scratch tomato sauce, then get loaded with Italian sausage, pepperoni, artichoke hearts, olives, mushrooms, and two kinds of cheese. The secret to the crispy crust is pre-baking the dough before adding toppings.
The dough uses fast-rising yeast and needs only one 45-minute rise before dividing into six portions. Roll each into a 7-inch circle, dock it with a fork, and bake on cornmeal-dusted sheets until golden. This par-baking sets the crust so it stays crisp under all those toppings instead of turning soggy.
The sauce simmers for 30 minutes with Roma tomatoes, basil, oregano, and rosemary until it reduces to a thick, concentrated spread. Let it cool completely before saucing the crusts or the steam will soften them.
Build the pizzas in layers: sauce first, then sausage and half the pepperoni, then vegetables, then remaining pepperoni and cheese on top. That layering keeps the meat from drying out and ensures melted mozzarella blankets everything.
Pro Tips
- Cook the Italian sausage until no pink remains and drain well. Excess grease makes the pizza soggy
- Pre-baked crusts can be made ahead and stored at room temperature for a day, or frozen for up to a month
- Set up a topping bar and let guests build their own pizzas for a fun party activity
- Cornmeal on the baking sheet prevents sticking and adds a slight crunch to the bottom crust
Variations
- Use store-bought naan or pita bread in place of homemade dough for a quicker version
- Go vegetarian by skipping the sausage and pepperoni and loading up on roasted vegetables
- Swap mozzarella for a fontina and provolone blend for a more complex cheese flavor
Ingredients
Directions
Prepare Pizza Crust Dough.
Remove and discard casing from sausage.
Heat small skillet over medium heat until hot.
Crumble sausage into skillet.
Cook, stirring to separate meat, until no pink remains.
Pour off drippings; set aside.
Heat oil in medium skillet over medium-high heat.
Add medium onion and garlic; cook and stir until onion is soft.
Add tomatoes, basil, oregano, salt and rosemary.
Reduce heat to low; simmer, uncovered, 30 minutes, stirring occasionally.
Cool.
Preheat oven to 425’F.
Spread an equal amount of sauce over each prebaked crust.
Divide sausage and ½ of pepperoni over crusts. Place green pepper, small onion, mushrooms, olives, artichoke hearts and crushed red pepper evenly over crusts as desired.
Top with remaining pepperoni and cheeses.
Place pizzas on baking sheets; bake 12 to 14 minutes or until heated through.
PIZZA CRUST DOUGH: Combine 2½ cups flour, yeast, sugar and salt in large bowl.
Add water and oil; beat with electric mixer at low speed 1 minute.
Beat at high speed 3 minutes.
Stir in enough of remaining ½ cup flour to form soft dough.
Turn out onto lightly floured surface. Knead 8 to 10 minutes or until dough is elastic.
Place in lightly greased bowl; turn to coat.
Cover; let rise in warm place until double in bulk, about 45 minutes.
Punch down dough; divide into six pieces.
Cover; let rest 10 minutes.
Roll each piece of dough into a 7” circle; prick several times with fork.
Cover; let rest 10 minutes.
Preheat oven to 425’F.
Generously grease two baking sheets; sprinkle with cornmeal.
Place pizzas on baking sheet; bake 8 to 9 minutes or until golden brown.
Cool on wire racks.
Makes 6 7” crusts.
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