I've found that for a great mini-pizza you can't go wrong with English muffins. You can use either the normal ones or the multi-grain ones. You might think they'd be a bit to bready, but the way they cook gets you that hand tossed crust mouth feel, and they're far easier to make than trying to make your own dough. You can use either pizza sauce or a meatless spaghetti sauce on them, with shredded mozzarella and your choice of toppings. I cook mine in my Presto pizza cooker and they take about fifteen minutes from cold to done. These are a great size for kids too.
> -----Original Message----- > From: Cookinginthedark [mailto:[email protected]] > On Behalf Of Nancy Martin via Cookinginthedark > Sent: Wednesday, February 04, 2015 10:23 AM > To: [email protected]; [email protected] > Subject: [CnD] making mini-pizzas > > Hi everyone, > I'm considering making mini-pizzas. I thought regular muffin pans would > be easiest. I'd be grateful for your experiences and your thoughts. > Thanks much, > Nancy > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
