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You are here: Home / Healthy Weeknight Dinner Recipes / Mini Pizzas with Cappicola, Artichoke, and Arugula

Mini Pizzas with Cappicola, Artichoke, and Arugula

By Lauren Keating On 06/03 16 Comments

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Mini Pizzas with Cappicola, Artichoke, and Arugula 5I 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!

Mini Pizzas with Cappicola, Artichoke, and Arugula 6

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.

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Tagged with: Beef, Lamb, and Pork// Breads// Italian16 Comments

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Comments

  1. Sarah says

    06/04 at 8:45 am

    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!!

    Reply
  2. Albany Jane says

    06/04 at 7:06 am

    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!

    Reply
  3. Sophie says

    06/04 at 6:40 am

    Very easy & interesting,…it looks so tasty!

    Reply
  4. Gaby says

    06/04 at 1:08 am

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

    Reply
  5. Christina@DeglazeMe says

    06/03 at 10:25 pm

    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!

    Reply
  6. Reeni says

    06/03 at 8:56 pm

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

    Reply
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Lauren Keating is a recipe developer and food photographer who shares easy weeknight recipes and fun weekend projects featuring fresh ingredients.

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