Best Individual Pizzas Recipes

INDIVIDUAL GREEK PITA PIZZAS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix lemon juice, garlic powder, oregano, and basil in a bowl; whisk oil into lemon juice mixture until dressing is well blended. Brush about 1 tablespoon dressing over pita breads and arrange on baking sheet; reserve remaining dressing.
• Combine spinach, tomatoes, and olives in a large bowl. Pour remaining dressing over vegetables and toss to coat. Divide spinach mixture evenly over each pita; sprinkle with mozzarella cheese and feta cheese.
• Bake in the preheated oven until cheese is melted and pitas are lightly toasted, about 8 minutes.

INDIVIDUAL FRUIT PIZZAS

Steps:

• For the cookie crust: Preheat the oven to 350 degrees F. In a large bowl, cream the butter, sugar, orange zest and vanilla thoroughly. Add in the eggs and beat until light and fluffy. Add in the milk and mix.
• In a medium bowl, sift together the dry ingredients (flour, baking powder and salt). Then blend this into the cream mixture. Wrap in plastic wrap and flatten into a disc, and then refrigerate for 1 hour (or freeze for 20 minutes).
• Roll out the dough into one large rectangle. Then, using a 4 1/2-inch cutter, cut out circles of dough.
• Bake until the cookie dough is cooked and golden brown, but not overly crisp, 8 to 10 minutes. Remove from the oven and allow to cool completely.
• For the topping: Using a mixer with a whisk attachment, whip together the marshmallow creme and cream cheese until light.
• Serve the cooled crusts with the cream mixture and a platter of fruit. Let everyone build their own pizza by spreading the cream mixture on the crust and then decorating with as much fruit as desired!

INDIVIDUAL GRILLED VEGGIE PIZZAS

Steps:

• Preheat an outdoor grill for high heat.
• Place the mushrooms, zucchini, squash, broccoli, and onion in a grill pan, and brush with 2 tablespoons olive oil. Cook on preheated, covered grill until tender when pierced with a fork, about 5 minutes. Remove from grill and set aside.
• Roll out pizza dough on a floured surface to make two 8 inch circles 1/4 inch thick. Place onto pizza pans. Brush tops with remaining 1 tablespoon olive oil.
• Bake on preheated, covered grill until browned, turning once, about 3 minutes each side. Remove from grill and spread with pesto. Top with cooked vegetables. Sprinkle with blue and fontina cheeses. Return to grill, cover, and cook until cheese melts, about 3 minutes.

INDIVIDUAL TORTILLA PIZZAS MY WAY

Steps:

• Spray cookie sheet with oil
• Place one tortilla on cookie sheet, top with 1/4 cup Italian cheese, spreading to edges.
• Place second tortilla on top of cheese, cover with pizza sauce.
• Add pepperoni, black olives and mushrooms (or any toppings of your choice).
• Cut provolone into wedges, place on top of pizza and then cover with 1/4 cup Italian cheese. Sprinkle with Parmesan cheese, if desired.
• Repeat steps as above with the remaining ingredients, making two individual 8 inch pizzas.
• Bake in preheated oven at 350 degrees for 20 minutes.

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.

TUSCANY INDIVIDUAL PIZZAS

Steps:

• Place a pizza stone on the bottom rack of oven and preheat to 500 degrees F. for 45 minutes to 1 hour. Dissolve the yeast in the warm water and let stand for 10 minutes. Traditional method: Put 1 1/2 cups of the flour, semolina sugar and salt in a large mixing bowl. Stir to combine. While stirring with a wooden spoon slowly add the yeast mixture until combined. Add the olive oil and continue stirring until the mixture forms a loose ball, adding the remaining 1/4 cup of flour if necessary to form a ball that is not sticky. On a lightly floured board knead the dough for 3 to 5 minutes until the dough is smooth and consistent in texture.
• Food Processor method: With the metal blade inserted, put the flour, semolina, sugar and salt into the work bowl. With the motor running, pour the yeast mixture through the feed tube and process for 30 to 45 seconds or until the dough pulls away from the sides of the bowl. Add the olive oil through the feed tube and continue to process for 1 minute. The dough should have formed a ball. Turn the dough onto a lightly floured surface and knead briefly with flour until it is not sticky.
• Both methods continue: Form the dough into a ball and put in a bowl that has been lightly coated with olive oil. Cover the bowl with a damp towel and put it in a warm place until doubled in size, about 1 hour. Roll the dough on a lightly floured surface into a cylinder and cut into 6 equal pieces. Roll each piece into a ball and place on a lightly floured platter. Cover with a damp towel. Using a rolling pin, roll one ball into a circle. Garnish the pizza as desired. Place directly on pizza stone and bake for approximately 4 minutes (Check after 3 minutes) until ready.
• Continue creating individual pizzas.
• La Margherita Pizza toppings: Top the pizza with a tomato puree made up of peeled tomatoes (use canned tomatoes when good quality fresh are unavailable), olive oil, oregano and a pinch of salt. Sprinkle with grated Mozzarella cheese and lightly drizzle olive oil over the pizza. Add salt and pepper for taste.
• La Napoletana Pizza toppings: Top the pizza with tomato puree and sprinkle with capers, mozzarella cheese and top with anchovies. Lightly drizzle olive oil over the pizza.
• Additional Toppings to add as you wish: Italian Ham, Peccorino Romano Cheese, Red and yellow bell peppers, olives, onions, fresh basil and mozzarella cheese.

INDIVIDUAL SAUSAGE, TOMATO, AND ARTICHOKE-HEART PIZZAS

Steps:

• Make the crust:
• In a food processor combine 1/2 cup of the flour and the yeast, with the motor running add the water, and turn the motor off. Add the oil, the sugar, the salt, and the remaining 1 cup flour, blend the mixture until it forms a ball, and turn it out onto a lightly floured surface. Knead the dough 8 to 10 times, form it into a ball, and let it rest while making the sausage mixture.
• In a small heavy skillet cook the sausage over moderate heat, stirring, until it is cooked through, transfer it with a slotted spoon to a bowl, and discard all but 1 tablespoons of the fat remaining in the skillet. In the fat cook the onion, the garlic, the orégano, the basil, and salt and pepper to taste over moderately low heat, stirring, until the onion is soft and transfer the onion mixture to the bowl.
• Halve the dough, form each half into a ball, and stretch each ball into 7-inch round, making the rounds slightly thicker around the edges. Transfer the rounds to a baking sheet (preferably black steel, for a crisper crust), oiled and sprinkled lightly with the cornmeal, top the rounds evenly with the sausage mixture, the tomatoes, the artichoke hearts, the mozzarella, the Parmesan, and salt and pepper to taste, and bake the pizzas on the bottom rack of a preheated 500°F. oven for 10 to 12 minutes, or until the crusts are golden brown.

INDIVIDUAL PIZZAS

Steps:

• Preheat oven to 350 degrees.
• Cook ground beef in a skillet.
• Separate biscuits and put them on a sheet of waxed paper or foil.
• Flatten each biscuit with palm of your hand until thin but not too thin.
• Place each one on a cookie sheet or pizza pan.
• Spread approximately 1 tsp tomato sauce on each"pizza" evenly, depending how saucy you want them.
• Put a spoonful of hamburger on each pizza.
• Spread evenly.
• Sprinkle each pizza with cheese, depending on how cheesy you want them.
• Bake in oven for 10 minutes or until edges are golden brown.
• Cool for a few minutes before serving.

INDIVIDUAL PIZZAS WITH PECORINO, ARUGULA, AND TOMATOES

Steps:

• Preheat oven to 450 degrees. Turn a large baking sheet upside down; rub with oil. Using your hands, crush tomatoes into a pulp in a small bowl; season with salt and pepper.
• Spread crushed tomatoes on pizza shells; sprinkle with red-pepper flakes. Bake until crusts are golden, 18 to 20 minutes.
• In a bowl, toss arugula with Pecorino; top pizzas with salad. Drizzle with vinegar and, if desired, oil.

GRILLED INDIVIDUAL HEART-SHAPED PIZZAS

Steps:

• Cut the pizza dough into 8 pieces, each about the size of a tennis ball.
• Stretch each piece into a circle, then shape into hearts by pushing in the top and pinching then pulling down on the bottom.
• Let dough sit for about 10 minutes to rest and rise.
• With the grill on medium-high (about 350-400 degrees), transfer crusts to the grill and cook until the crust puffs on top and gets grill marks on the bottom, about 3 minutes. If the dough sprouts any big bubbles, go ahead and pop them if you can.
• Transfer the crust to a cookie sheet or large platter, grilled side up.
• Spread the sauce on the pizza, add toppings, cover with cheese, and transfer back to the grill. Cook until pizza crust is cooked through, the toppings are hot, and the cheese is bubbly, about 3 - 4 minutes. If you have a barbecue with a lid, cooking them covered at this stage helps heat the toppings.
• Remove from the grill to a pizza peel or large baking sheet. Serve.

INDIVIDUAL GRILLED PIZZAS

Steps:

• In a large bowl, combine the flours, yeast, salt and sugar. Add water and oil; mix just until a soft dough forms. Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Cover and let stand for 10-15 minutes., Meanwhile, in a blender, combine the pesto ingredients. Cover and process until smooth, scraping sides often. Set aside., Divide dough into fourths. Roll each portion into a 6-in. circle. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Prepare grill for indirect medium heat using a drip pan. Place dough over the direct heat area. Cover and cook for 1 minute or until puffed and golden. Turn and place dough over drip pan., Spread pesto over crusts. Top with 2/3 cup mozzarella cheese, tomatoes, onions, pepper, Parmesan and remaining mozzarella. Grill, covered, over indirect medium heat for 3-5 minutes or until cheese is melted and crust is lightly browned.

INDIVIDUAL SCARY WHITE PIZZAS

Steps:

• Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper.
• Divide the pizza dough into 4 pieces. Working with one piece of dough at a time, roll and stretch on a lightly floured surface into an 8- to 9-inch oval. Transfer to a prepared baking sheet and pull the end of the dough to one side into a tapered end to create a ghost shape. Repeat with the remaining dough, putting 2 ghosts on each baking sheet. Don't worry if they all look slightly different-- it will give the ghosts personality.
• Mix the oil and garlic together in a small bowl and evenly brush over the 4 ghosts; sprinkle with a total of 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake until the crusts are golden and set, 10 to 12 minutes, rotating the pans top to bottom halfway through the baking time.
• Mix the ricotta, Parmesan and Italian seasoning together in a small bowl and spread over the ghosts, stopping about 1/2-inch from the edge. Sprinkle with the mozzarella and return to the oven until the ghosts are hot and the cheese has melted, about 5 minutes more. Place 2 olive slices on each ghost for the eyes.
• Transfer the ghosts to individual plates and serve.

INDIVIDUAL DILLED SALMON PIZZAS

Steps:

• Preheat oven to 400°F.
• Cook salmon fillets your favourite way. You can heat oil in a frying pan and cook until lightly browned and just barely cooked through. You can also broil, poach or grill the salmon, whichever you prefer. Just remember to salt and pepper to taste. Break apart into semi-large chunks when cooked.
• Meanwhile, mix sour cream, lemon juice, green onion and dill. Spread a quarter of the mixture on each pita. Sprinkle evenly with pimentos and cooked salmon.
• Sprinkle with parmesan and then mozzarella. Cook directly on rack for about 10 minutes or until lightly browned. By cooking the pita right on the rack, it will crisp up and not get soggy from the toppings.
• Let cool for 5 minutes and then cut and serve!

INDIVIDUAL SPOOKY WHITE PIZZAS

Steps:

• Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper.
• Divide the pizza dough into 4 pieces. Working with one piece of dough at a time, roll and stretch on a lightly floured surface into an 8- to 9-inch oval. Transfer to a prepared baking sheet and pull the end of the dough to one side into a tapered end to create a ghost shape. Repeat with the remaining dough, putting 2 ghosts on each baking sheet. Don't worry if they all look slightly different-- it will give the ghosts personality.
• Mix the oil and garlic together in a small bowl and evenly brush over the 4 ghosts; sprinkle with a total of 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake until the crusts are golden and set, 10 to 12 minutes, rotating the pans top to bottom halfway through the baking time.
• Mix the ricotta, Parmesan and Italian seasoning together in a small bowl and spread over the ghosts, stopping about 1/2-inch from the edge. Sprinkle with the mozzarella and return to the oven until the ghosts are hot and the cheese has melted, about 5 minutes more. Place 2 olive slices on each ghost for the eyes.
• Transfer the ghosts to individual plates and serve.

INDIVIDUAL GREEK PIZZAS

Steps:

• In a large skillet, saute spinach in oil for 2-3 minutes or until wilted. Remove and set aside. In the same skillet, cook beef over medium heat until no longer pink; drain. Stir in pizza sauce; cook for 5 minutes or until heated through., Place crusts in an ungreased 15x10x1-in. baking pan; spread with meat sauce to within 1/2 in. of edges. Layer with spinach, tomatoes, cheese and pine nuts. Bake at 450° for 8-10 minutes or until heated through.

INDIVIDUAL SPOOKY WHITE PIZZAS

Steps:

• Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper.Divide the pizza dough into 4 pieces. Working with one piece of dough at a time, roll and stretch on a lightly floured surface into an 8- to 9-inch oval. Transfer to a prepared baking sheet and pull the end of the dough to one side into a tapered end to create a ghost shape. Repeat with the remaining dough, putting 2 ghosts on each baking sheet. Don't worry if they all look slightly different-- it will give the ghosts personality.Mix the oil and garlic together in a small bowl and evenly brush over the 4 ghosts; sprinkle with a total of 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake until the crusts are golden and set, 10 to 12 minutes, rotating the pans top to bottom halfway through the baking time.Mix the ricotta, Parmesan and Italian seasoning together in a small bowl and spread over the ghosts, stopping about 1/2-inch from the edge. Sprinkle with the mozzarella and return to the oven until the ghosts are hot and the cheese has melted, about 5 minutes more. Place 2 olive slices on each ghost for the eyes.Transfer the ghosts to individual plates and serve.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

CUSTOM INDIVIDUAL FROZEN BREAD DOUGH PIZZAS

Steps:

• 1. Thaw 2 dinner rolls per person. Allow them to rise about half way then roll them out to your desired size. They make a really nice 6" round with a thick crust or an 8" round with a thin crust. Of course you can make them any shape you like!
• 2. Place on pizza pan or baking sheet. I like to cook them on a silpat so they don't stick and I don't have to use cornmeal.
• 3. Cover and allow the little pizzas to rise. This can take anywhere up to an hour or more depending on the temperature in your kitchen. Preheat oven to 400. NOTE: I like to do a quick pre-bake on my crusts to get it nice a crunchy on the bottom when it's all done. So I pop it into the oven - before I decorate it - for about 6 minutes.
• 4. Prepare all the toppings by slicing and dicing and shredding and even pre-cooking things like sausage or any other raw protein if you so desire.
• 5. When the oven is hot get everyone together to start creating! There is no right or wrong way ... only the way you each want your custom pizza to be!
• 6. Once you have all of your toppings arranged ... or packed on ..the way you want it's time to get cooking!
• 7. Slide them into the oven for about 10 - 14 minutes or until the crust is golden and the cheese is melted to your liking.

INDIVIDUAL MEXICAN PIZZAS

Steps:

• Heat oven to 400ºF.
• Cook meat with Taco Seasoning Mix as directed on package.
• Place 5 Tortillas on baking sheet. Spread each with 1 Tbsp. beans; top with 1/4 cup seasoned meat and 1 Tbsp. cheese. Cover each with second tortilla and additional layers of beans, meat and cheese; top with tomatoes.
• Bake 8 to 10 min. or until pizzas are heated through and cheese is melted. Top with Salsa and sour cream.

EXOTIC INDIVIDUAL PIZZAS

Steps:

• Preheat the oven to 400 degrees or if you are are baking a single pizza use a toaster oven. Spread the sauce or other exotic jarred ingredients over the pita. Top with main ingredient and top with cheese. Set on baking sheet and bake for 7 to 10 minutes or until crust is crisp, filling is hot and cheese has melted.

INDIVIDUAL PIZZAS - GREAT FOR KIDS

Steps:

• Note: On the pizza toppings, when there are children helping, I prepare all the toppings in advance and have them set out in separate bowls to make it easy for them to customize their own pizza to their liking.
• Roll out biscuits one at a time in flour to form thin round individual pizza crusts. Dust excess flour off and place crust on a cookie sheet. (You can usually fit about 4 of these per cookie sheet.)
• Add pizza sauce to each pizza. Add whichever toppings you prefer. Top with mozarella cheese.
• Bake at 375 for about 15 minutes or until cheese is melted and crust edges are sligtly brown.