Thank you Barb for this great recipe!
Fast and Easy Mini Pizzas
- Organic English muffins (Sometimes you can find sprouted, soy free, or even flour-free versions) OR use organic tortillas (if you can find them at the store) or try these homemade tortillas someday when you have time to make them and freeze for quick meals later!
- Organic pizza sauce (make sure you get some that comes in glass or BPA-free cans) or try this homemade pizza sauce
- Mozzarella cheese
- Your usual favorite toppings
Slice the English muffins and lay out on a cookie sheet, lightly toast in a 400* oven. Once toasted, spoon the pizza sauce onto the muffins, one can should cover them all. Assemble the toppings and cheese and bake at 375* until bubbly and done. These can be made ahead of time and frozen before baking. If baking frozen, bake at 400 degrees. (Kelly's note: It's super easy to keep the above ingredients on hand so you can get dinner on the table quickly any time, or for kids' parties and sleepovers. They love making their own pizzas!)
- Sourdough crust of your choice (see the following recipe or try this one)
- Veggie sauce (recipe to follow)
- Mozzarella cheese or combination of your favorite cheeses
- Toppings of your choice
Assemble and bake at 375*. Some versions of dough may require another rise after assembling.
*** I recently saw something with recipes for Halloween foods and they had pictures of mummy pizzas. One could easily arrange the cheese in such a way that there was an opening in the mummy’s wrapping for olive eyes. 🙂
Kefir Sourdough Flatbreads:
- 500 grams of flour, I use a combination of unbleached white and whole wheat flours
- 1 cup kefir
- 1 cup warm water
- Sea salt
- Olive oil
Start 2-3 days ahead. Mix the flour with the kefir and water, cover with a cloth and let sit in a warmish spot. If it starts to dry out and form a crust, coat your hands with olive oil and knead it a bit. Then re-cover for the remaining time. When ready to use, coat your hands in olive oil, knead in ¼- ½ teaspoon sea salt. Pinch off enough dough to fit about the palm of your hand, pressed and lay out on a parchment lined cookie sheet. Assemble toppings and let rise a little before baking at 400* until done. Should make 10-15.
- 1 26 ounce container of chopped tomatoes
- Sun dried tomatoes in olive oil
- Roasted red peppers
- Dried or fresh greens
- Herbs and spices
- Butter or ghee (for sautéing the mushrooms)
Sauté the mushrooms, onions and garlic, mostly you’re trying to cook the mushrooms but the onions don’t have to be browned. For more depth of flavor you can roast the garlic and squeeze into the sauce later or just add whole cloves- we’ll be blending it later. Chop as much peppers and sun dried tomatoes as you’d like and add to a pot (if you have a stick blender) or your food processor with the chopped tomatoes along with the mushrooms and onions. You can also add the garlic- however you chose to prepare it. Chop and add some kale, spinach or whatever greens you have or add a big handful of dried greens if you have them. This is truly a ‘to your taste’ kind of thing. Add however much you want. I also add lots of dried basil, oregano and pizza seasoning. I get organic pizza seasoning in the bulk section of my co-op from Frontier. If you like it a little spicy, add a pinch or two of chili flakes. Blend it smooth or chunky and bring to a simmer. Let the sauce cook down a bit so that it thickens.
Barb's bio: “I'm a stay at home mom, beginning sustainable homesteader, heritage (everything) enthusiast and real food foodie living in the Driftless Region of Wisconsin.” Check out Barb's blog: www.wholeandthensome.weebly.com