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Parmesan Mini Pizzas

 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.


  • 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


  • 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.
Nutritional 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.