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Parmesan Mini Pizzas

“I make the dough in advance and freeze pre-baked individual serving crusts, says Jane Kaiser of Franklin, Wisconsin. "It makes dinner so easy!” The dough is tender and flavorful, and any toppings can be used.

2 ServingsPrep: 20 min. + rising Bake: 20 min.

Ingredients

1-1/8 teaspoons active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup biscuit/baking mix
1/4 cup shredded Parmesan cheese
1-1/2 teaspoons sugar
2 teaspoons olive oil, divided
1/2 teaspoon Italian seasoning
1/2 to 3/4 cup all-purpose flour
1/4 cup pizza sauce
1/2 cup shredded part-skim mozzarella cheese

Directions

In a small bowl, dissolve yeast in warm water. Add the baking mix,
Parmesan cheese, sugar, 1-1/2 teaspoons oil, Italian seasoning and
1/2 cup flour. Beat until smooth. Stir in enough remaining flour to
form a soft dough (dough will be sticky).
Turn onto a lightly floured surface; knead until smooth and elastic,
about 5-6 minutes. Place in a bowl coated with cooking spray,
turning once to coat the top. Cover and let rise in a warm place
until doubled, about 30 minutes.
Punch dough down; divide in half. On a lightly floured surface, roll
each portion into an 8-in. circle. Transfer to two 7-1/2-in. pizza
pans coated with cooking spray; build up edges slightly. Prick dough
thoroughly with a fork; brush with remaining oil.
Bake at 400° for 8 minutes or until lightly browned. Spread with

2 of 2

Parmesan Mini Pizzas (continued)

Directions (continued)

sauce; sprinkle with mozzarella cheese. Bake 10-12 minutes longer or
until cheese is melted. Yield: 2 pizzas.

Nutrition Facts: 1 pizza equals 419 calories, 17 g fat (6 g saturated fat), 24 mg cholesterol, 766 mg sodium, 50 g carbohydrate, 2 g fiber, 17 g protein.

Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.