Friday often comes along and I feel like eating… well, you know, pizza! But by the time I have come home and stepped into my tiny yet lovable kitchen, it’s too late to get the dough rising, i.e. it’d be midnight by the time a hot, melted, bubbly cheese and vegetable adorned pizza out of the oven.
Luckily, there IS a solution to this. Inspired by Lick the Bowl Good, a beautiful blog with extremely amazing photographs too, come mini pizza puffs! So easy and quick I’m surprised it hadn’t occured to me to look before…
I made pizza sauce to dip these in. Trust me, you will NOT regret not having gone through the real pizza deal… these little things are so delightful and yummy, they create a whole new category.
This batter gave me 12 mini-muffin sized puffs, and three regular sized muffin puffs.
3/4 cup flour
3/4 teaspoon baking powder
1 tablespoon Italian seasoning
pinch of salt
pinch of red pepper flakes (more if you like it spicy)
3/4 cup whole milk
1 tablespoon yogurt
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 cup red bell peppers, chopped finely
1/2 cup mushrooms, chopped finely
Preheat oven to 375 degrees Fahrenheits.
In a medium sized bowl, mix together flour, baking powder, salt, red pepper flakes, and Italian seasoning. Add cheeses and mix well.
Add milk and yogurt. Mix well.
You can saute the mushrooms a bit in olive oil if you like, or just add them in. Add vegetables and mix well.
Let batter sit for 10 mins.
Pour batter into greased mini-muffin pans. Fill about 7/8 of the cup.
Stick in oven for about 25-35 mins, or until golden brown.
Serve with pizza sauce.