You may also like
Categories:
tomato sauce tomato paste basil oregano parsley garlic red pepper balsamic vinegar dough Mozzarella California
Viewed: 61 - Published at: 9 years agoIngredients
- 15 ounces, weight Canned Tomato Sauce
- 6 ounces, weight Canned Tomato Paste
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Parsley
- 1/2 teaspoons Garlic Powder
- 1/4 teaspoons Red Pepper Flakes (optional)
- 1 teaspoon Balsamic Vinegar
- 1/2 pounds Pizza Dough
- 1 cup Part Skim Mozzarella, Shredded
- 1 can (6 Oz. Size) California Whole Pitted Ripe Black Olives, Drained
Method
- Preheat oven to 450 F. Spray a baking sheet with cooking spray and set aside.
- Roll out the pizza dough on a lightly floured surface and use a 3-inch round cookie cutter to cut out the mini pizzas.
- Place the dough circles on the prepared baking sheet.
- In a small bowl whisk together all of the pizza sauce ingredients, then spread a little bit of sauce on top of each mini pizza.
- Top the pizzas with the shredded mozzarella then place in the oven to bake for about 8 minutes or until the cheese is bubbly and the crust is golden.
- Slice 4 of the olives in half lengthwise and slice 4 of them in half down the center, to create the body and head of the spiders.
- Then slice a few in half lengthwise and thinly slice the halves to create the legs.
- See photo.
- Remove the mini pizzas from the oven and arrange the olives on top of them creating the spiders.
