Once a week our dinner is mini pizzas, one each. They’re easy to make, taste delicious, never top 300 calories, and best of all, often use up leftovers and other odds and ends out of the fridge. We love traditional pizza (it’s my all-time favorite food), but enjoying a mini-pizza once a week allows us to indulge without overeating or overspending.
What goes on our pizzas each week is only limited by our imaginations and what we have on hand. I often start at the beginning of the week thinking, “well, maybe we’ll just have cheese pizzas this week,” but by the end of the week I’ve almost always figured out other things that can be added to create something tasty.
Every pizza starts with a Stonefire mini naan bread (Indian flatbread) for the crust. They work well as because they can safely hold the toppings and the edges and bottoms crisp up nicely but still have= a nicely chewy middle. The size is perfect for one person. We buy the mini naan breads at Costco, but I’ve seen them in stores everywhere.
In my opinion, there are no limits when it comes to creating a pizza – all it take is imagination. We love a pepperoni pizza as much as the next person, but we also love to experiment and cheeseburger ingredients, pesto & feta, barbecue chicken, or seafood are equally as good as any of the traditional standards. I like that with mini pizzas they can be custom made for each diner.
Below are some of the sauces and toppings we’ve used over the years:
- Traditional pizza sauce or tomato sauce
- Alfredo sauce
- Barbecue sauce
- Enchilada sauce
- Spicy peanut sauce
- Hoisin sauce
- Steak sauce
- Leftover meat, including grilled or roasted chicken; steak; pork chops; ground beef, pork, or lamb; or grilled fish or shrimp.
- Any kind of sausage, from chicken to breakfast to Italian
- Pepperoni (of course!) or salami
- Bacon or ham
- Roasted vegetables of any kind
- Fresh vegetables of any kind, diced or very thinly sliced
- Dill pickles
- Chopped herbs
- Mozzarella, either shredded or fresh
- Marinated mozzarella balls
- Shredded cheddar or smoked gouda
- Feta crumbles
- Blue cheese
To create a pizzas, we let our imagination soar! Each pizza starts with a thin layer of sauce on the naan bread, layer on the toppings, and finish with some cheese in combinations that works for us. I’m careful about not going overboard on the sauce which only results in soggy pizza, cutting the toppings into small pieces or slicing them thinly. Finally, the pizzas are topped with cheese, placed on a baking pan, and baked in a preheated 425 degree oven. I know they’re done when the cheese is melted nicely and the edge of the naan bread is browned and crisp. The pizzas are cooled for at least two minutes before we eat them so we don’t burn our mouths.
Putting together some Thai chicken pizzas: 1) spread about 1 TBSP spicy peanut sauce on each naan bread; 2) top with some shredded carrot, diced onion, and diced cooked chicken; 3) then add some chopped peanuts and coarsely chopped cilantro; 4) and finally sprinkle with a couple of tablespoons of grated mozzarella cheese. Bake at 425 degrees until the cheese is melted and the outer rim of the naan bread is browned and crisp.
Below are a couple of other favorites – I love when I have everything on hand to make them:
- Barbecue chicken: Barbecue sauce; shredded barbecue chicken; diced red onion; chopped cilantro; shredded smoked gouda cheese
- Cheeseburger: Traditional pizza sauce; cooked, crumbled ground beef; diced tomatoes; diced dill pickle; diced red onion; shredded sharp cheddar cheese.