Mini pizza for lunch. I usually make two of these, I just didn’t include pics of the first one because I “accidentally” soaked it with mascarpone.

I use pre-made pizza sauce (which I really want to replace with a home made one, but I couldn’t find a good one yet, and maybe also a bit lazy for it). After that I add ham, small sliced pepperoni like sausage, and sliced cocktail tomato. Sometimes I add sliced mushrooms too. After all this I add mascarpone, which I love, so usually I add a bit too much.

I use this small pan (20cm) because I cook for myself at home every day, and it just fits me one portion (except for pizzas, but its easy to make the second while the first one cools down). With my larger one I nearly always made too much food, but with this it just simply doesn’t fit. Also I like things that are small and just as big as needed.

Thanks to this post for the recipe! If it wasn’t for this post I wouldn’t have found this amazing recipe. I use the one for the dough, with the rest I usually just get creative.

    • rustydrd@sh.itjust.works
      5·
      5 days ago

      Me too! My favorite method is to give the dough a quick fry in some oil before adding the toppings and transferring the pan to the oven. Gives a nice, crispy crust for an otherwise fluffy bottom.

  • homes@piefed.worldEnglish
    9·
    5 days ago

    Personal pan pizza? Someone got through their Book-It! reading list!

    ⭐️⭐️⭐️⭐️⭐️

    • Derin@lemmy.beru.co
      1·
      5 days ago

      Whenever I make this recipe/pizza (and I make it often) people always rave about the sauce. It’s become my go to red sauce, as a result. (note: I always add msg)

      As a bonus, that recipe always produces a lot more sauce than one needs for a standard Detroit pizza, so I always have some on hand in the freezer. Goes amazing on, say, a chicken parm (as it’s a slightly sweet sauce).

      Edit: Mandatory “here’s what it looks like” pizza photo: