Assorted Mini Pizzas with Mozzarella and Ricotta

Ingredients

  • 16 oz. Galbani® Mozzarella, shredded
  • 15 oz. Galbani® Ricotta
  • Pizza dough, divided into 8 balls
  • 2 cups tomato sauce
  • 1/2 cup sliced pepperoni
  • 1/2 olive oil, for brushing
  • 2 zucchini, cut into 1/8 inch round slices
  • 1 cup baby spinach, washed and dried
  • 1 cup broccoli florets, blanched*
  • 1 cup button mushrooms, thinly sliced
  • 12 oz. jar roasted red peppers, drained, sliced
  • 1 small can sliced black olives
  • Salt & pepper
  • 1/2 cup basil leaves, torn

Directions

Preheat oven to 400º F.

  • On a flat, floured surface, roll out pizza dough into eight, 5″ rounds. Place rounds on a greased and floured sheet tray and brush with egg wash or oil. Pre-Bake crusts for 10 minutes.
  • Place cheeses, tomato sauce, and prepared toppings into separate bowls.
  • Let each guest customize their pizza with the toppings of their choice.
  • Bake pizzas on sheet tray for approx. 10 minutes, or until golden brown. Cut and sprinkle with fresh basil before serving.

* Blanched Broccoli: Bring 2 quarts of water to boil in a large pot. Boil florets for 3 minutes. Immediately remove from heat, drain, and rinse under cold water until cool.

Assorted Mini Pizzas with Mozzarella and Ricotta

Ingredients: 16 oz. Galbani® Mozzarella, shredded 15 oz. Galbani® Ricotta Pizza dough, divided into 8 balls 2 cups tomato sauce 1/2 cup sliced pepperoni 1/2 olive oil, for brushing 2 zucchini, cut into 1/8 inch round slices 1 cup baby spinach, washed and dried 1 cup broccoli florets, blanched* 1 cup button mushrooms, thinly sliced 12 oz. jar roasted red peppers, drained, sliced 1 small can sliced black olives Salt & pepper 1/2 cup basil leaves, torn