Can you believe its already been another year? I keep accidentally typing 2010 for some reason. I’m a little behind. I literally almost sent out a resume yesterday that said December 2010. And the first line under my ‘skill’ section says “detail oriented…”
I’m excited for New Years Eve though! As a kid we’d always work it up and make NYE into a huge deal. We’d all sneak like a half of beer from our parents, buy some cheap party hats… and then realize that nobody’s parents wanted to host a bunch of teenagers. But not anymore! O the perks of being older and slightly more mature. A bunch of us are renting a trolley this year and going all over Chicago with a last stop at Navy Pier for the fireworks.
So with all of the fun festivities going on this weekend who wants to waste time slaving in the kitchen… again. Wasn’t it just Christmas??
That’s why these Mini Pizzas are awesome for a New Years appetizer. They’re super easy to make and only need just a few common ingredients.
I swear you can do these pizzas in basically 4 steps. And the first one involves cracking open a can.
I used store bought pizza dough to cut some serious time (even though I love making homemade dough). But you can definitely make your own if you get ambitious. Nothing beats homemade dough but in a pinch store bought is a great alternative.
*Note– I like to use San Marzano tomatoes for my sauce, they really do make a huge difference with the flavor. You can find these at pretty much any grocery store.
3/4 lb. pizza dough, preferably whole wheat, thawed if frozen
1 14-1/2-oz. can whole tomatoes, drained (preferably San Marzano)
1 tsp. dried oregano
1 large clove garlic, chopped
Kosher salt and freshly ground black pepper
2 cups lightly packed arugula, chopped
1/2 cup thinly sliced roasted red peppers (rinsed if jarred)
1-1/2 oz. thinly sliced prosciutto di Parma, cut into thin strips (about 1/2 cup)
1 cup grated part-skim mozzarella
1/4 cup freshly grated Parmigiano-Reggiano
Crushed red pepper flakes (optional)
Preheat oven to 475 degrees and move racks to the top and bottom thirds of the oven. Lightly oil 2 baking sheets with 2 teaspoons oil.
2. Lightly coat a large bowl with 1 tsp. of the oil. Place dough in the bowl, cover loosely, and let sit at room temperature for about 45 minutes.
3. Put the tomatoes, oregano, garlic, 2 tsp. of the oil, and 1/2 tsp. each salt and pepper in a food processor; pulse to make a chunky sauce.
4. Divide the dough into quarters. Divide each quarter into 3 equal parts; you’ll have twelve 1-oz. pieces of dough. (Alternatively, use a scale to divide the dough.) Shape each piece of dough into a 3-inch round and put on the baking sheets.
5. Spread about 1 Tbs. of the sauce over each dough round, leaving a little border around the edge for the crust. Top each with arugula, then some strips of pepper and prosciutto. Sprinkle the mozzarella and Parmigiano on top.
*Goat Cheese and Pesto Variation: substitute store bought pesto, goat cheese, and jarred peppers (shown in picture below)
6. Bake until the cheese is bubbling and the crust is browned, 12 to 14 minutes, swapping the pans’ positions about halfway through for even baking. Sprinkle with crushed red pepper flakes (if using) and serve.
Calories: 140, Fat: 5 grams