Super-Small Deep-Dish Pizzas / Courtesy of Tiny Food Party! by Teri Lyn Fi
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L.A.-based Fisher and Park have never met a theme they didn’t celebrate — from tiny picnics and barbecues to tiny-breakfast-food parties, with such baby recipes as Savory Scones, Stuffed French Toasts and Homemade Pop Tarts.
So what are the tools of the trade for pocket-sized cooking? Start with a mini cake pan, mini tart tin and lots and lots of cocktail forks. (Better to skewer food with!)
“We made thousands of small bites for Tiny Food Party! ” says Fisher. “And we also ate thousands. Needless to say, we put on a little weight.”
“Food in miniature may not be prettier, but it’s cuter,” says Teri Lyn Fisher, who with Jenny Park wrote the book on itty-bitty recipes. “Cute” is likely not what football fans want to see on TV next weekend, but on the buffet table, hearty fare — even if it happens to be adorably little — is always welcome. Take these super-small deep-dish pizzas — an easy way for any cook to score some points.
Super-Small Deep-Dish Pizzas
• 1 (14.5-ounce) can diced tomatoes
• 1/2 cup red wine
• 1 Tb. minced oregano
• 2 garlic cloves, minced
• Salt and pepper, to taste
• 1 (16-ounce) can store-bought biscuit dough
• 1/2-pound Italian sausage, casings removed
• 1 green bell pepper, seeded and diced
• 1 1/2 cups shredded mozzarella
• 1/4 cup grated Parmesan cheese
Preheat oven to 400 degrees.
Place tomatoes, wine, oregano and garlic in a small saucepan over medium heat; season with salt and pepper.
Simmer for 30 minutes, stirring occasionally. Set aside and let cool.
Cut each biscuit into thirds. Lightly grease 24 small (2-inch) tart shell tins and place a biscuit piece in the center of each. Gently press and spread the dough along the bottom and up the sides of the tin. (If you don’t have small tart shell tins, you can bake these mini pizzas in a mini muffin tin.)
Press 1 Tb. sausage into each piece of dough and top with a sprinkle of peppers. Toss mozzarella and half of the Parmesan cheese in a small bowl and sprinkle mixture over pizzas.
Spoon 1 Tb. sauce over the cheeses and sprinkle pizzas with the remaining Parmesan cheese.
Bake for 25 to 30 minutes, or until cheese begins to bubble and crusts are golden brown. Let cool for a few minutes before removing from pans. Serve warm.
Yield: 24 servings
Per serving (1 mini pizza): 91 calories, 11g carbohydrates, 5g protein, 3g fat (1.4g saturated), 1g fiber, 8mg cholesterol, 324 mg sodium
Credit: From Tiny Food Party! Bite-Size Recipes for Miniature Meals by Teri Lyn Fisher & Jenny Park (Quirk Books)