Personal Pizzas

I n g r e d i e n t s :

D O U G H:

In a large bowl, mix 1 cup of flour, yeast, sugar, garlic powder, and salt.
Add your olive oil and warm water; mix well with a wooden spoon.
Add another cup of flour slowly. If the dough is still very sticky, add up to another ⅓ cup. You’ll know its done when the dough pulls away from the sides of the bowl.
Drizzle a seperate, large bowl with a generous amount of olive oil and use your hands to make sure all of the sides are coated.
Dust your hands with flour and transfer the dough to your oiled bowl. Roll the pizza dough until it is coated in olive oil and cover with plastic wrap; leave at room temperature.
Let the dough rise for 30 minutes, or until it has doubled in size. At this time, preheat your oven to 425 degrees F, and prepare your toppings.

C H E E S E P I Z Z A :

Once the dough has risen, flour your surface and knead the dough 3-5 times until smooth and even.
Cut dough into quarters (for personal pizzas), and roll out each with a rolling pin into a circle.
Transfer the dough to a pizza pan (or parchment lined baking sheet), and roll the edges to make the crust. If you are going for a flatbread pizza, skip this step.
Drizzle about a tbsp of olive oil lightly over the pizza. Add a pinch of salt and pepper as well.
Poke holes in the surface of the pizza to make sure that the crust doesn’t bubble up in the oven.
Spread your marinara sauce over the dough before adding your cheese.
Cook for about 15 minutes, or until toppings and crust are golden brown.
Enjoy!

P E S T O C H I C K E N P I Z Z A:

Make your pesto: Pulse garlic cloves, pine nuts, and parmesan cheese in a food processor (or blender) until you have a smooth paste. Add your basil leaves and pulse once more. With the food processor running, slowly add olive oil until smooth.
Once the dough has risen, flour your surface and knead the dough 3-5 times until smooth and even.
Cut dough into quarters (for personal pizzas), and roll out each with a rolling pin into a circle.
Transfer the dough to a pizza pan (or parchment lined baking sheet), and roll the edges to make the crust. If you are going for a flatbread pizza, skip this step.
Drizzle about a tbsp of olive oil lightly over the pizza. Add a pinch of salt and pepper as well.
Poke holes in the surface of the pizza to make sure that the crust doesn’t bubble up in the oven.
Spread your pesto sauce over the dough before adding your cooked chicken and your sliced tomatoes. Add a sprinkle of mozzarella cheese.
Cook for about 13 minutes, or until toppings and crust are golden brown.

V E G G I E P I Z Z A :

Sauté or Roast Your Veggies: In an oiled pan over medium-high heat, sauté all washed and cut vegetables you wish to use. To do this, simply let the veggies cook until they have slightly browned and are tender. To roast your vegetables, place in a 400 degree F oven in a roasting pan with olive oil, garlic, salt, and pepper. Cover with foil and roast for 20 minutes until soft and browned.
Once the dough has risen, flour your surface and knead the dough 3-5 times until smooth and even.
Cut dough into quarters (for personal pizzas), and roll out each with a rolling pin into a circle.
Transfer the dough to a pizza pan (or parchment lined baking sheet), and roll the edges to make the crust. If you are going for a flatbread pizza, skip this step.
Drizzle about a tbsp of olive oil lightly over the pizza. Add a pinch of salt and pepper as well.
Poke holes in the surface of the pizza to make sure that the crust doesn’t bubble up in the oven.
Spread your marinara sauce (or pesto if you want) over the dough before adding your vegetables.
Cook for about 13 minutes, or until toppings and crust are golden brown.