Easy Mini Pizza Recipe

Cooking is one of my many hobbies, and I like when I can whip something up on my own. My instincts are usually pretty good when it comes to experimenting in the kitchen. Call it a gut feeling or a knack, but when I get an idea, I go with it–and the results are usually very tasty.

Last week, I whipped up some easy mini pizzas, using leftovers. Read the recipe after the break.

Ingredients:

Asparagus (raw or steamed)

Prosciutto

Pizza sauce

Thin sliced, whole grain, flax bread

Fresh basil leaves

Parmesan cheese

Farmer’s cheese

Olive Oil

Prep:

1. Preheat oven to 425.
2. Arrange bread slices on a cooking stone. Mine is small, so I could only do six slices of bread.
3. Spread sauce on slices, maybe about a tablespoon each.
4. Add basil leaves, either whole or torn up. Mine were nearly dried (they were fresh earlier in the week).
5. Add cheese (use a cheese grater).
6. Add rest of toppings (prosciutto and/or asparagus). For a fancy touch, roll the asparagus in the prosciutto.
7. Drip a bit of olive oil on top of the slices. Not a lot, just a few drops.
8. If you have any Italian style seasonings laying around, sprinkle those on top. I have a Tuscan blend (it has rosemary, etc) that I used.
9. Cook for 10 minutes or so.

And that’s it!

Easy. All of these ingredients I happened to have on hand, so I decided to mix them together (hence my using farmer’s cheese instead of mozzarella). You could make a whole tray of these for appetizers if you wanted.

Enjoy!