Mini Pizzas with Cappicola, Artichoke, and Arugula

I really like making these mini pizzas. Because they’re so small, they don’t need to bake as long as a full size pizza so they’re really easy to throw together on the nights that I get home from work late. I also find that they make it easier to keep my portion size in check. For some reason when I make a full size pizza we polish the whole thing off with no problem, but with the mini pizzas there’s always enough left for the next day’s lunch. I think its because it easier to have “one more slice” than it is to have “one more pizza.” Or something.

We switched it up this time and used whole wheat dough. It was a lot less sticky, which made it easier to roll out than the usual white dough. It wasn’t very stretchy though so it was difficult to shape… we gave up trying to make them round since they seemed to want to be triangles. They still tasted good, and that’s all that mattered! I just got  new pizza stone, so I baked these on that instead of on a cookie sheet. The pizza stone is so worth it – the bottom of the crust gets nice and crispy. They aren’t too expensive either – the one I got came with a pizza paddle and it was only $14. Well worth it, in my opinion. Especially since you can also bake breads and cookies on it!

Pizzas with Cappicola, Artichoke, and Arugula

  • 1 whole wheat pizza dough
  • 1 cup arugula
  • 6 slices cappicola (about 3 oz), chopped
  • 1/4 cup artichoke hearts, chopped
  • 1 recipe chunky pizza sauce
  • 4 oz fresh mozzarella, chopped
  • 4 oz romano cheese, shredded

Preheat oven to 450. Divide dough into 12 portions and flatten into rounds. Top with arugula, cappicola, and artichokes. Spoon about 2 Tbs sauce on top, then top with cheeses. Bake until crusts are browned and cheese is melted – about 12 minutes.

Comments

  1. how can there be anything wrong with this – very creative and I bet tasty too!

  2. i love hommemade pizza!!!!

  3. Natasha - 5 Star Foodie says:

    I would love to have a pizza stone! So cool, I need to put it on my wish list. The pizzas sound great! Love the toppings!

  4. Little veggie delights!! This would be great for a lzay night with some cold beer. Delish!

  5. Your mini pizza’s are so tempting and healthy! I love pizza stones, they are totally worth it and so much fun. Pizzas always come out amazing. Love your veggie topping.

  6. I make pizza regularly, but typically do one large pizza. After it comes out of the oven, I divide it into quarters so that we each have a serving for dinner and some to take for lunch the next day. I will try mini pizzas next time!

  7. Yum! Delicious!!!!!!

  8. Yum! I have a bunch of veggies to use and was thinking pizza–you have just confirmed it for me! ;-)

  9. I really have got to stop reading this blog. Makes me hungry!!!

  10. I make homemade pizza just about every Friday – can I assume that the dough is from Trader Joe’s?

    If its refrigerated dough, pull it out about 30 to 45 minutes before rolling it out – the closer to room temperature, the easier it is to roll out.

    Yours looks delicious – love the combo!

  11. I love these little pizzas! The toppings are so delicious!

  12. You’re so right, mini-pizzas are a great idea. I just made a big ol’ pizza and really wish I made little ones… I’ll have to make little ones with my next batch of dough in the fridge! Thanks for the inspiration!

  13. LOVE THIS!!!!! isn’t pizza just the best!

  14. Very easy & interesting,…it looks so tasty!

  15. Oh, man. I love my pizza stone, too. That baby is so awesome at getting things nice and crisp!
    A few years ago, I was on quite the capicola kick. At least 2-3 sandwiches a week!

  16. this makes me want to go out and buy a pizza stone right now :) I’ve never seen whole wheat pizza dough at the store; guess I need to look better, because this looks like the perfect quick, go-to dinner!!

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