Last night we set up a pizza bar and made mini pizzas. We recently got a new extra large pizza stone from Williams-Sonoma that could fit several pizzas at once in the oven. We leave it in the oven all the time……it just needs to be moved based on what we are cooking. If I am just cooking one pizza at a time I dust the stone with cornmeal. If I’m making multiple pizzas I just use parchment paper and they are easy moved around.
While we could make our own dough, I use a ready made dough from our local Fresh and Easy. The Rosemary Focaccia Dough is by far our favorite. If you can’t find it just use another store bought dough and add some dried rosemary into it.
I set up an array of ingredients:
I cut small pieces of parchment paper for each small pizza. It doesn’t affect the taste of the pizza. We cook ours at a lower heat (375 degrees) so it doesn’t burn the paper. I dust the crusts with a little bit of Italian seasoning and sea salt.
Adding the pizza sauce:
Adding the cheese: (Boo stops here…..she only likes cheese):
Mr. LBB and I loaded up the other pizzas with toppings:
This concoction was yummy:
This pizza was by far our favorite. I spread the goat cheese on the bottom and added arugula, a balsamic glaze, and parmesan cheese. I definitely recommend adding a little dried rosemary to the crust if you are using plain crust.
A finished pizza!
By making lots of mini pizzas we can create samplers:
The best part is that there is very little cleanup. I leave the pizza stone until the next day if it needs any cleaning and I only use water and a scrub brush because the stone is porous.
I loved all the suggestions you had for pizza toppings and combinations. You can scroll through them here!
I’ll let you know what we try next time!
Yummy! What is the balsamic glaze you use?
I haven’t commented in a long time but had to when I saw this!
We did the same thing today coincidentally, and made some into calzones too! I have that same pizza stone (keep a second one on the grill out back too) and have WS’s little calzone press-yummmm. I like their food processor pizza crust recipe and make it often. I roasted a big pan of assorted veggies while the dough was rising and used them on the pizzas and in the calzones. There were extra calzones and I’m going to freeze them for another day. I’m doing a juice cleanse starting tomorrow and don’t want them sitting in the fridge to tempt me! I will try your recipes next time-I especially like the sound of the goat cheese one!
We have a place called Top That Pizza in Oklahoma that is like a Subway but with pizza instead of sandwiches. Anyways, my favorite is the harvest wheat crust then I add PESTO for the sauce!! Best stuff ever on pizza! I also add cheese, spinach, artichoke hearts, black olives, bacon, and FETA! It is seriously my favorite and I would eat it every day if I could.
Yummy!!
Yum! Great reminder to do homemade personal pizzas again!
Ohhhhhh I am soooo wanting a piece of both!
These all look so amazing. Where do you get the individual dough for the crusts?
I wish I were there to eat those …they look great! That was the perfect choice at the William Sonoma store!!!! Love and miss you-guys. Boo look like she is really having fun!!! mom
We had homemade pizza last night on our new stone (same as yours) from Williams-Sonoma. We make our own dough (Reinhart’s recipe). I love all of your topping combinations – we also love little dollops of ricotta cheese and Carmelized onions 😉 we love our pizza stone! We are going to get one for our Big Green Egg real soon 😉