I love the little slices - I was able to cut this mini pizza into quarters - and it made savoring every bite such a treat.  If you wanted to fix this for an after school type of snack - you could adjust the seasonings to taste.  This wasn’t spicy at all (unless you don’t like pepperoni) ... and I happen to really enjoy the Pizza Seasoning from www.penzeys.com - it really boosts the flavor!


Ingredients I used:


  1. - 1 (6 inch round) cut from a store-bought refrigerated pie crust

  2. - 2 Tablespoons store-bought pizza sauce (or homemade)

  3. - 1 ounce pepperoni, cut into quarters

  4. - 2 - 3 large basil leaves

  5. - 1.5 ounces whole milk mozzarella cheese

  6. - 2 Tablespoons Pecorino-Romano, finely shredded

  7. - 1/4 teaspoon Pizza Seasoning  (www.penzeys.com)

  8. - 1/8 teaspoon garlic powder

  9. - 1/8 teaspoon small dried minced onion flakes


  1. *You’ll need a 4 1/2 x  3/4 inch tart shell with a removable bottom


Directions:


Start by preparing your crust ... I did it exactly like I outlined in yesterday’s post for Mini Macaroni & Cheese Quiche For One.  The only difference is that I put the pizza into a 350 degree oven to bake once the crust was filled


The reason I used pie crust for this pizza recipe is that I had a 6 inch round left in the freezer.  I roll the 9 inch pie crust out a little bit, enough for 2 6 inch rounds to be cut - if I’m not going to use the other round immediately, I store it in the freezer.  The pie crust was delicious with this pizza.


Once the crust has been baked and cooled, proceed with filling your pizza.  I started with a layer of pepperoni slices, then topped with the sauce, then the remaining pepperoni slices.  Next, I sprinkled the Pizza Seasoning, garlic powder and minced onion over the top.  And next came the basil leaves and of course ... the cheese!  Since whole milk mozzarella is softer than part-skim, I just tore it into small pieces and fit them into the crust, pressing down if needed.  To finish it ... the Pecorino-Romano ... and in to a 350 degree oven it went for 20 minutes, or until golden and bubbly! ... Yum ... ENJOY!