Ingredients for Double Cheese Pizza Bites
- All Purpose Flour
- 1 teaspoon sugar
- Fast Rise Yeast
- 1/2 cup warm water
- Extra Virgin Olive Oil
- 1 teaspoon salt
- Cherry Tomatoes
- Fontina Cheese
- Parmesan Cheese
- Kalamata Olives
- 1 teaspoon dried oregano
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How to Make Double Cheese Pizza Bites
- In a large bowl, combine 1 cup all-purpose flour, 1 teaspoon sugar, and 2 1/4 teaspoons active dry yeast.
- Add 1/2 cup warm water and 2 tablespoons olive oil. Stir until just combined.
- In a food processor, pulse together 1 3/4 cups all-purpose flour and 1 teaspoon salt until combined.
- Add the yeast mixture to the food processor and pulse until just blended.
- With the food processor running, gradually add the remaining flour, 1 tablespoon at a time, until a soft dough forms. (Lightly coat the food processor bowl with cooking spray to prevent sticking).
- Turn the dough out onto a lightly floured surface and knead for 1-2 minutes until smooth and elastic.
- Roll the dough into 1 1/2-inch balls.
- Flatten each ball into a 3-inch round.
- Cover loosely with a clean kitchen towel and let rest for 10 minutes.
- Preheat oven to 450°F (232°C). Line two baking sheets with parchment paper.
- Divide the dough into 4 equal portions. Wrap 3 portions in plastic wrap and refrigerate for later use.
- Cut the remaining dough into 12 equal pieces.
- Shape each piece into a 1 1/2-inch ball and arrange them on the prepared baking sheets.
- Flatten each ball into a 3-inch round.
- Lightly coat the pizza rounds with nonstick cooking spray.
- Slice tomatoes thinly and arrange 2-3 slices on each pizza round.
- Sprinkle each pizza with 1 teaspoon fontina cheese, a pinch of parmesan cheese, a few slivers of olive, and a sprinkle of dried oregano.
- Bake for 10-12 minutes, or until the crust is golden brown and the cheese is bubbly and melted.
- Repeat steps 12-18 with the remaining refrigerated dough portions.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
2g
Fat
5g
Carbs
3g
