8 Mini Pizzas

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Mini pizzas are easy to make, fun to eat, and with the right toppings, are both healthy and delicious! We’ve put together a simple-to-follow recipe for pizza dough that will have you turning out this mini pizzas in batches! Add a multitude of toppings including tomatoes, rosemary, olives, and gorgonzola, and you’ve got eight different mini pizzas to enjoy for lunch or to serve at your next casual get-together with family and friends. These pizzas are cute, delicious, and made with whole, clean eating ingredients.

Mini Pizzas

Mini Pizzas

*calculations for pizza dough (crust) only, not toppings Yields: 25 mini pizza crusts | Serving Size: 1 pizza | Calories: 96 | Total Fat: 3 g | Saturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 91 mg | Carbohydrates: 16 g | Dietary Fiber: 3 g | Sugars: 0 g | Protein: 3 g | SmartPoints (Freestyle): 3

Ingredients

    Mini Pizza Bases
  • 1 (0.8-ounce) cube fresh baker's yeast
  • 2 teaspoons sugar
  • 1-1/2 cups lukewarm water
  • 1 tablespoon salt
  • 4-1/2 cups whole wheat flour + extra for sprinkling
  • 4 tablespoons extra virgin olive oil + more for drizzling

Instructions

  1. Crumble the yeast in a small bowl then add the sugar, about 1/2 cup of lukewarm water then mix well until yeast melts.
  2. Mix the salt with the remaining water.
  3. Put the flour in a large bowl (or better in a mixer) then add the yeast mixture, oil and salted water. Mix the ingredients very well until the dough becomes smooth, elastic and a little bit sticky. If the dough is too sticky to work with, add more flour (not so much though because the the less flour there is the better it will be) until you have a ball. Make sure it doesn't become too dry with too much flour.
  4. Take away the dough from the bowl, sprinkle some flour at the bottom of the bowl then put back the dough. Cover with a clean cloth and let it rest in a warm, draft-free place for 2 hours (or until the volume of the dough rises to twice its size.
  5. After the dough rises, put it on the working table and flatten with a rolling pin. Using a round food mold or a drinking glass, cut circles in the dough.
  6. Place the pizzas on an oiled baking dish then brush oil on every pizza.
  7. Put the toppings then bake in a preheated oven 375 degrees F for 10 to 15 minutes.
https://skinnyms.com/pizzette-mini-pizzas-recipe/

1.  Pizzettes with Fresh Tomatoes and Oregano

1 cup cherry tomatoes, halved or sliced
2 teaspoons dried oregano
2 tablespoons extra virgin olive oil
1/2 teaspoon salt

Drizzle the olive oil onto the dough. Slice the tomatoes horizontally in 4 pieces then press each tomato on the oiled dough. Sprinkle with some dried oregano and salt.

Nutritional Data
Yields: 4 servings/4 pizzettes | Serving Size: 1 mini pizza | Calories: 177 | Previous Points: 4 | Points Plus: 5 | Total Fat: 10 g | Saturated Fat: 1  g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium:  152 mg | Carbohydrates: 20 g | Dietary Fiber: 2  g | Sugars: 1 g | Protein: 3 g |

 

2.  Pizzettes with Potatoes, Mozzarella and Rosemary

1 tablespoon finely chopped fresh rosemary needles
1 medium sized potato, extremely thinly sliced (using a mandoline or a sharp knife)
1/4 cup coarsely chopped mozzarella
1/8 teaspoon salt

Top the pizza with mozzarella, potato slices, rosemary and salt. Bake from 10- 15 minutes.

Nutritional Data
Yields: 4 servings/4 pizzettes | Serving Size: 1 mini pizza | Calories: 175 | Previous Points: 4 | Points Plus: 4 | Total Fat: 5 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 5 mg | Sodium: 163 mg | Carbohydrates: 20 g | Dietary Fiber: 2 g | Sugars: 1 g | Protein: 4 g |

 

3. Pizzette with Anchovies, Mozzarella and Garlic

10-12 anchovies, broken up
2 garlic cloves, finely chopped
1/2 cup coarsely chopped part-skim mozzarella
2 teaspoons dried oregano

Top the pizza with mozzarella, anchovies, garlic and oregano. Bake from 10- 15 minutes.

Nutritional Data
Yields: 4 servings/4 pizzettes | Serving Size: 1 mini pizza | Calories: 207 | Previous Points: 5 | Points Plus: 7 | Total Fat: 10 g | Saturated Fat: 3 g | Trans Fat: 0 g | Cholesterol: 73 mg | Sodium: 153 mg | Carbohydrates: 19 g | Dietary Fiber: 0 g | Sugars: 0  g | Protein: 26 g |

 

4. Pizzette with Olives, Capers and Rosemary

1 cup pitted and halved olives (any type)
1-1/2 tablespoons capers
1-1/2 tablespoons fresh rosemary noodles
1/2 teaspoon salt

Top the pizza with olives and capers and press them lightly on the dough. Sprinkle with rosemary and salt. Bake from 10-15 minutes.

Nutritional Data
Yields: 4 servings/4 pizzettes | Serving Size: 1 mini pizza | Calories: 157 | Previous Points: 3  | Points Plus: 4 | Total Fat: 8 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 153 mg | Carbohydrates: 20 g | Dietary Fiber: 2 g | Sugars: 0 g | Protein: 0 g |

 

5. Mozzarella Pizzette with Ham

1/2 cup diced cooked ham (nitrate-free), optional
3/4 cup coarsely chopped part-skim mozzarella
1/2 teaspoon salt

Top the pizza with mozzarella and ham the sprinkle some salt. Bake for 10-15 minutes.

Nutritional Data
Yields: 4 servings/4 pizzettes | Serving Size: 1 mini pizza | Calories: 223 | Previous Points: 5 | Points Plus: 6 | Total Fat: 9 g | Saturated Fat: 3 g | Trans Fat: 0 g | Cholesterol: 30 mg | Sodium: 173 mg | Carbohydrates: 19 g | Dietary Fiber: 1  g | Sugars: 0 g | Protein: 14 g |

 

6. Pizzette with Arugula and Brie 

1/2 cup chopped brie
1/2 teaspoon salt
1-1/2 cups arugula

Sprinkle the brie on the pizza then add the arugula and salt. Bake for 10 – 15 minutes.

Nutritional Data
Yields: 4 servings/ 4 pizzettes | Serving Size:  mini pizza | Calories: 218 | Previous Points: 5  | Points Plus: 6 | Total Fat: 12 g | Saturated Fat: 6 g | Trans Fat: 0 g | Cholesterol: 33 mg | Sodium: 163 mg | Carbohydrates: 18 g | Dietary Fiber: 1 g | Sugars: 0 g | Protein: 7 g |

 

7. Pizzette with Radicchio, Pear and Gorgonzola

1/2 cup coarsely chopped radicchio
1 pear, cut into slices
1/4 cup crumbled gorgonzola or blue cheese
1/4 teaspoon salt

Sprinkle the gorgonzola on the pizza then add the pear and radicchio. Sprinkle with salt. Bake for 10-15 minutes.

Nutritional Data
Yields: 4 servings/ 4 pizzettes | Serving Size:1 mini pizza | Calories: 167 | Previous Points: 4 | Points Plus: 4  | Total Fat: 6 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 7 mg | Sodium: 156 mg | Carbohydrates: 25 g | Dietary Fiber: 1 g | Sugars: 4 g | Protein: 2 g |

 

8. Pizzette with Tomatoes, Mozzarella and Pecorino

1 cup tomato sauce
1/4 cup chopped white onion
1/8 cup grated Parmesan or Pecorino cheese
1/4 cup coarsely chopped mozzarella
1 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon extra virgin olive oil

Over medium heat, in a small saucepan with extra virgin olive oil, sautè the onions for a couple of minutes then add the tomato sauce. Cook for about 10 minutes then season with the oregano, salt and pepper. When cooked, cover the pizza with the cooked tomato sauce the sprinkle with the oregano. Bake the pizza in the oven for about 10 – 15 minutes, then add the mozzarella and parmesan or pecorino.

Nutritional Data
Yields: 4 servings/ 4 pizzettes | Serving Size: 1 mini pizza | Calories: 194 | Previous Points: 4 | Points Plus: 4 | Total Fat: 9 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 7 mg | Sodium: 175 mg | Carbohydrates: 13 g | Dietary Fiber: 2 g | Sugars: 3 g | Protein: 5 g |

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