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This is a recipe born out of desperation. One day I couldn't think of anything to serve the kids for lunch. Rummaging through the fridge, I came across some simple ingredients and prepared individual pizzas. —Polly Coumos, Mogadore, Ohio
This recipe is:
Quick
Originally published as Kid-Size Pizza in Taste of Home August/September 1993, p48
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Reviewed on Oct. 28, 2010 by GrammySj
Simple - and what child doesn't like pizza?
Reviewed on Aug. 29, 2010 by loiros31
I used the larger buttermilk biscuits, which could be cut in half. They were good re-heated or cold! Rose, Schaumburg, IL
Reviewed on Aug. 26, 2010 by curleytoes
there is another way to be fast and that is to use crackers for the crust and all the same ingredients from there on
Reviewed on Aug. 25, 2010 by layla13
I think its funny all the changes people make to the recipe i think its awesome to use the buscuit dough, more pizza-like and easy. I HATE using english muffins..not very italian at all and it doesnt have a pizza taste its like poormans pizza lol
Reviewed on Aug. 24, 2010 by cologero
I like the recipe, but I used english muffens.
Reviewed on Aug. 24, 2010 by wiggle64
I have made these for my kids for years. We even served them to the kids at our church, and they all loved them as well. I use Ragu pizza sauce to make it quicker and easier.
Reviewed on Aug. 24, 2010 by Maxine Miller
Too doughy. I kept party-size pumpernickel bread in the freezer, topped it with spaghetti sauce with meat and mozzarella. Great appetizer
Reviewed on Aug. 24, 2010 by charles pierson
fast and easy
Reviewed on Aug. 24, 2010 by Colojd
Cute recipe and quick to make, but probably need to substitute the refrigerated biscuits for something like English muffins. These biscuits tend to have a lot of saturated fats in them.
Reviewed on Sep. 01, 2009 by tinladie
When I was a kid my mom made little pizzas from English muffins with tomato paste and shredded cheese on top, then broiled them in the oven. They were yummy!!
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