Best Individual Pizza Recipes

INDIVIDUAL PESTO FETA PITA PIZZA

Steps:

• Preheat oven to 400°F.
• Spread pesto on pita pocket.
• Top with desired amount of tomato, basil (if using) and feta cheese.
• Pop into oven for 5-10 minutes.
• As easy as that! Enjoy.

PIZZA DOUGH: 2 LARGE, 4 MEDIUM OR 8 INDIVIDUAL PIZZAS

Steps:

• 1. Set oven to 200 degrees for 10 minutes, then turn oven off. 2. Meanwhile, in bowl of food processor fitted with either metal or plastic blade, add water and sprinkle in yeast and sugar. Pulse twice to dissolve yeast. Add all remaining ingredients and process until mixture forms cohesive mass. Dough should not be sticky (if it is, add 2 more tablespoons flour and pulse briefly) nor should it be dry and crumbly (if it is, add 1 more tablespoons water and pulse briefly). Let rest for 2 minutes. Process for another 30 seconds. 3. Remove dough from food processor and knead by hand on floured work surface for 1 minute or until dough is smooth and satiny (dough will feel a bit tough at this point). 4. Very lightly oil large bowl with vegetable oil or cooking spray. Place dough in bowl (do not coat dough with oil) and cover with plastic wrap. Place in warm oven. Let rise for 40 minutes or until doubled. Remove from bowl, punch down, and separate into two round pieces. Let rest for 10 minutes under damp dish towel, then shape according to illustrations below, and add toppings.

INDIVIDUAL CHEESY PIZZA POT PIE / PIES

Steps:

• Preheat oven to 350 degrees.
• Stir fry mushrooms and green onions for several minutes in oil or butter.
• Combine cooked mushrooms/green onions, ham, pepperoni, pizza sauce, Italian seasoning, pineapple and cheese in bowl.
• Separate Pillsbury Grands in half. There should be a smaller top half and larger bottom.
• Take the larger bottom and roll out into circle on a floured surface with a rolling pin to fit into a greased muffin tin or 6 oz custard cup. Make sure the biscuit round is large enough to overlap the tin.
• Fill with meat and cheese mixture.
• Take top of biscuit and flatten out enough to cover top.
• Brush sides of biscuit top and bottom with beaten egg and pinch the top and bottom of the biscuits together.
• Brush top of pot pie with beaten egg and sprinkle with sesame seeds.
• Bake 20 to 25 minutes at 350 degrees or until crust in deep golden brown.
• Let stand for 5 minutes before removing from muffin tin or custard cups.

INDIVIDUAL ROAST BEEF PIZZA

Steps:

• Preheat oven to 350°F.
• Lightly brush the pita rounds with 1 teaspoon of the olive oil and sprinkle with Italian seasoning blend.
• Preheat remaining oil in a non-stick skillet over medium-high heat; add onion and cook until onion begins to brown lightly.
• Add the green bell pepper and cook until crisp tender.
• Add the roasted red pepper and leftover roast beef, cook stirring frequently until warm.
• Divide the meat and vegetable mixture evenly between the pita rounds, top with shredded cheeses.
• Bake in oven for 8 to 10 minutes or until cheese melted and pita rounds are hot.
• Sprinkle with crushed red pepper and serve immediately.

3 INGREDIENT INDIVIDUAL QUINOA PIZZA CRUST (NO SOAKING!)

Steps:

• Preheat your oven to 425 degrees.
• Place the quinoa and water into a small saucepan, adding a dash of salt and bring to a boil.
• Once boiling, reduce heat to a simmer. Cover, and simmer approximately 15 minutes or until the quinoa is soft and fluffy. **IMPORTANT:** You should not let the quinoa absorb ALL of the water, there should be a couple teaspoons left, although the quinoa will be cooked.
• In a small mixing bowl, combine the warm cooked quinoa, its liquid (should not be more than a tablespoon), the oil, and the flour. Mush it all together with your hands until a dough like texture is achieved.
• (At this point, you can add any seasonings to the dough you would like. I used cheese, garlic powder, onion powder, basil, oregano, dill, and a bit of sriacha. You may omit this step but your crust won't have as much flavor!).
• Line a baking sheet with parchment paper and shape the dough on it into a circle. The crust should be 1 cm thick and yield one pizza about 6 inches in diameter.
• Bake ten minutes, flip, and bake ten more minutes. You want to keep flipping the pizza so both sides are evenly crisped, however long that takes. If you don't do this correctly, the pizza will be "wet". Do not add your toppings until the crust is crisped on both sides!
• Remove from the oven and remove the parchment from the pan. Now you can add your toppings to your pizza. Return it to the pan (no parchment), and bake it for about 10 more minutes, or until everything looks crisp and melted.
• Remove from the oven again, cut into pieces, and enjoy!

INDIVIDUAL MUSHROOM TORTILLA PIZZA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat garlic oil and butter in a skillet over medium heat. Add mushrooms; cook and stir until dark and tender, about 5 minutes.
• Place tortilla on a pizza pan or baking stone. Spoon mushrooms, with accumulated juices, on top. Scatter mozzarella cheese and cherry tomatoes over mushrooms. Sprinkle oregano and garlic on top. Drizzle olive oil on top.
• Bake in the preheated oven until edges of the tortilla start to brown, 8 to 10 minutes.

INDIVIDUAL BUFFALO-STYLE CHICKEN PIZZA

Steps:

• Place crusts on an ungreased 15x10x1-in. baking pan. In a large bowl, combine the chicken, butter and pepper sauce. Spread salad dressing over crusts. Top with chicken mixture; sprinkle with cheeses., Bake at 425° for 10-15 minutes or until edges are lightly browned. Let stand for 5 minutes.

INDIVIDUAL PIZZA WITH ARUGULA AND TOMATOES

Steps:

• Preheat oven to 450 degrees, with racks in upper and lower thirds. Divide dough into four equal pieces. Using your hands, stretch each piece into a 5-inch disk.
• Brush two rimless baking sheets with oil. Place disks of dough on baking sheets; brush dough lightly with oil. Using your hands, crush tomatoes in a bowl; season with salt and pepper. Spread tomatoes on dough; sprinkle with red-pepper flakes. Bake, rotating sheets from top to bottom and front to back halfway through, until crusts are golden, 18 to 20 minutes.
• Toss arugula with cheese; divide among pizzas. Drizzle with vinegar and oil.

INDIVIDUAL CRISPY "LOADED" PIZZA

Steps:

• 1. Stir the water and molasses together in a large bowl until the molasses is dissolved. Sprinkle the yeast over the water, and let stand in a warm place until foamy, about 10 minutes.
• 2. Stir the salt into the yeast mixture; then stir in the 1 3/4 cups flour until the dough starts to come together. Scrape this rough dough out onto a work surface that has been sprinkled lightly with flour. Knead the dough until it becomes smooth and pulls back when you stretch it, about 5 minutes. If necessary, add just enough flour as you knead to keep the dough from sticking to your hands and the work surface. Make a neat round out of the dough and place it in a large bowl that has been sprayed with the olive oil spray. Cover the bowl loosely with a clean kitchen towel. Let the dough sit in a warm place until it has doubled in size, about 1 hour.
• 3. Turn the dough out onto a lightly floured surface. Divide it into 6 equal wedges. Form each wedge into a tight ball by rolling it in the palm of your hand until the edges have rounded. Spray a baking sheet with olive oil spray. Arrange the dough balls a few inches apart on the prepared baking sheet. Cover them with plastic wrap and let rise in a warm place until doubled, about 45 minutes.
• 4. With a rack in the center position, preheat the oven to 500°F or its highest setting. (Remove any other racks or position them below the center rack. This will make it easier to slide the pizzas onto the stone and remove them once they're cooked.) Place a pizza stone on the rack and let it heat for 20 minutes.
• Dust a wooden pizza peel with the cornmeal. If you don't have a pizza peel, dust a cookie sheet (Flat-no rims) with cornmeal. Lightly flour the work surface and roll one ball of the dough out with a rolling pin until it will not stretch any further. Drape the circle of dough over both of your fists so the edges of the dough barely overhand your knuckles and gently pull the edges outward while rotating the crust. Keep stretching and rotating the dough gently until the dough is about 9 inches in diameter. Don't worry about a few small tears, they can be repaired once the dough is on the peel. Place the dough on the prepared peel. Prick the dough in about 8 places with a fork. Pinch together any little tears.
• SLide the dough onto the hot pizza stone in the oven, and bake until the dough is puffed and the underside is lightly browned, 2 to 3 minutes. Remove the dough and flip it bottom (browned) side up on your work surface. Repeat with the remaining balls of dough. When you've had some practice, you should be able to roll out and stretchi n one piece of dough while another is baking on the stone.
• Spread about 2 tablespoons of the marinara sauce onto each crust, leaving a 1/2 inch border. Scatter the basil over the sauce. Scatter the mushrooms, cooked sausage, and peperoncini evenly over the sauce. Mix the cheeses together in a bowl, and sprinkle 1/4 cup of the mixture over each pizza. One at a time, slide the pizzas back onto the pizza stone. Bake until the cheese is golden brown and bubbling and the crust is brown and crispy, 3 to 4 minutes. If your pizza stone is large enough, you may be able to bake the topped pizzas two at a time.
• Cut the pizzas into wedges, if desired, and serve.

INDIVIDUAL FLOUR TORTILLA PIZZA

Steps:

• 1. Pre-heat oven to 400 degrees
• 2. Heat oil in skillet, saute onion and green pepper until tender, about 5 minutes.
• 3. Place tortilla on an ungreased baking sheet. Top with onion mixture, oregano, garlic powder, tomato slices and mozzarella cheese. Bake for 8-10 minutes until cheese is melted. Keep an eye on it so it doesn't burn. Enjoy!
• 4. NOTE: this recipe is easily doubled, or tripled, to make as many tortilla pizzas as you need.

INDIVIDUAL PIZZA WITH ARUGULA AND TOMATOES

Steps:

• Preheat oven to 450°F, with racks in upper and lower thirds. Divide dough into four equal pieces. Using your hands, stretch each piece into a 5-inch disk.
• Brush two rimless baking sheets with oil. Place disks of dough on baking sheets; brush dough lightly with oil. Using your hands, crush tomatoes in a bowl; season with salt and pepper. Spread tomatoes on dough; sprinkle with red-pepper flakes. Bake, rotating sheets from top to bottom and front to back halfway through, until crusts are golden, 18 to 20 minutes.
• Toss arugula with cheese; divide among pizzas. Drizzle with vinegar and oil.

INDIVIDUAL PIZZA

Steps:

• 1. Preheat oven to 500° F. 2. Spread tortilla to edges with tomato sauce or basil pesto sauce. Sprinkle with oregano. Top with cheese. Place on pizza pan or baking sheet and bake about 5 minutes or until tortilla is crisp and cheese is bubbly.