Recipe Image

Mini Football Pizzas

  • Beginner
  • 4 mini pizzas
  • 50 min
Baking Success Or Baking Mess

Ingredients

Crust:
1-3/4 to 2-1/4 cups all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Yeast
OR Fleischmann's® Quick Rise Yeast
1-1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup very warm water (120° to 130°F)*
3 tablespoons oil
1/4 cup pizza sauce
1 cup (4 ounces/125g) shredded mozzarella cheese
Pepperoni slices
Green pepper and onion strips for the laces
Additional toppings as desired to create team colors

Instructions

Preheat oven to 425°F.


Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.


Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If not using Pizza Yeast, allow dough to rest 10 minutes.)


Divide dough into four equal pieces. Press each piece into an oval shape is that is 6 to 7-inches wide. Place on large greased baking sheet. Form a rim on each by pinching the edge of the dough. Repeat with remaining dough leaving some space between each pizza.


Spread crusts with pizza sauce. Sprinkle with cheese. Top with pepperoni, cutting to fit as needed, to fill in with the football shape. Use green pepper and onion slices to make the “laces” on the football. Recipe Note: You can use alternate toppings to create team colors.


Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.


*If you don’t have a thermometer, water should feel very warm to the touch.


**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the “fold, push and turn” steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.


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