PrintPersonal Pan Pizzas
DIY doubles as dinner with these easy, customizable mini pizzas, the perfect way to bring everyone together around the table. Featuring local favorites like Shawnee Mills, Lovera’s, and Mountain View Meat Company, you can easily create a classic pie or switch things up with a tangy BBQ version. These pizzas are simple to prep, fun to make, and easy to make all your own.
Ingredients
For the crust:
- 1 package Shawnee Mills Pizza Crust Mix
- 1 jar Lovera’s Old World Pizza Sauce
For the Meat Lover’s pizza:
- 4 slices Bar-S bacon, cooked and crumbled
- 1/4 pound Greer’s Ranch House sausage, cooked and drained
- 1 Mountain View Meat Company smoked sausage link, warmed through
- 1/2 cup shredded mozzarella cheese
- 1/3 cup sliced J-M Farms mushrooms
For the BBQ Chicken pizza:
- 1/3 cup Head Country Bar-B-Q Sauce, Original
- 1 chicken breast, fully cooked and sliced
- 1 Mountain View Meat Company hot link, warmed through
- 4 slices Bar-S bacon, cooked and crumbled
- 1/2 cup shredded cheddar cheese
- 1/4 cup sliced red onion
- 1 tablespoon chopped Scissortail Farms cilantro
For the over-easy pizza:
- 1 Hansen’s egg
- 1/4 cup shredded cheddar cheese
- 1/4 cup shredded mozzarella cheese
- 1 tablespoon chopped Scissortail Farms parsley
First, prep the oven and dough. Preheat your oven to 400 degrees F. Prepare your pizza crust according to the package directions, then divide and form the dough into three equal-sized dough balls.
Next, shape the crusts. Place the dough balls onto a large baking sheet. Gently press and shape each one into a mini pizza, making sure to press the outside edges up slightly to form a nice, sturdy crust to hold your toppings.
Add sauce and toppings. To build each pizza, spread 2 tablespoons of sauce (or BBQ sauce if you’re making the BBQ pizza) evenly over the dough. Finish by piling on your favorite toppings or toppings from one of the pizzas above.
Bake and serve. Bake for 15 to 20 minutes, or until the cheese is beautifully melted and bubbly, and the crust is golden brown.
TIP: Let the pizzas cool on the baking sheet for just a minute or two before serving so the cheese can set to that perfect ooey-gooey texture.