Flavorista

Pizza Night Redux

March 15th, 2009

 

Two big "thank yous" are needed.  First to flavorista Eliza who invited the Mayone clan over for dinner.  Second to Victoria Granof, the food writer from Cookie Magazine, for the totally easy (and yummy) hand-held pizzas pouches.  The recipe serves 4 but can be easily doubled.

Grease a muffin tin with non-stick cooking spray.  Preheat the oven to 375°F.  Cut 1 lb. of your favorite store-bought pizza dough into 8 even-sized pieces.  Let the little "chefs" stretch the dough into rounds twice the size of the muffin tins.

Add 1 Tbsp. favorite prepared red sauce or pesto.

Add pre-cooked meatballs, pepperoni or veggies, if desired.

Add 1 Tbsp. grated pizza cheese.  Close up the dough over the top of the filling, pinch it closed.  If you are super crafty, label popsicle sticks so that little chefs can ID their masterpiece.

Brush each pizza with egg wash (aka beaten egg) and bake for 15 – 20 minutes, until golden on the bottom and top.  Let pizzas rest for 10 minutes to cool slightly before serving.  This is a good time to pass the veggie tray (and the wine).

Voila.  Total yum.

Entry Filed under: Food Press,Picky Eaters,Savory Recipes