Mini vegetarian pizzas

Yield: 28 servings

Measure Ingredient
2 cups Tomatoes -- chopped
1 cup Zucchini -- chopped
¼ cup Green onions -- chopped
1 Clove garlic -- minced
3 cups Flour
1 pack Fast-rising dry yeast
1 teaspoon Salt
1 cup Water
2 tablespoons Olive oil
1 teaspoon Salt
1 teaspoon Dried oregano -- crushed
⅛ teaspoon Pepper
⅓ cup Norwegian crispbread --
Crushed
2 cups Jarlsberg cheese --
Shredded
Cornmeal (optional)

FILLING

DOUGH

FILLING Combine tomatoes, zucchini, green onions, garlic, and seasonings in medium bowl. Cover and chill until ready to use; drain if necessary. TO PREPARE DOUGH Mix 2 cups flour, yeast, and salt in large bowl. Heat water and oil in small saucepan until temperature reaches 125 F. Stir into flour mixture along with crispbread crumbs.

Add only enough of the remaining flour to make a stiff dough. Knead on lightly floured surface until smooth and elastic, about 5 minutes.

Cover; let rest 10 minutes in a warm place. Grease 2 baking sheets, sprinkle with cornmeal, if desired. Preheat oven to 450 F. Divide dough in half. Roll out one half to ¼ inch thickness. With 2½ inch cookie cutter, cut out 14 rounds. Place on prepared baking sheets. Repeat with remaining dough. With fingers, press down gently in middle of each round to make an indentation. Sprinkle 1 cup cheese evenly over rounds. Spoon about 1 tablespoon drained filling in each center. Sprinkle with remaining 1 cup cheese. Bake 7 to 8 minutes until cheese is melted and pizzas are heated through.

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