Mini Pumpkin Pizzas

Name: Mini Pumpkin Pizzas
Prep time: 45 min
Cook time: 20 min
Total time: 170 min
Yield: 10
Cuisine: Italian-American
Ingredients: 0.75 cup Milk; 0.75 cup Water; 0.75 tablespoon Instant yeast; 1 tablespoon Sugar; 2 tablespoon Milk powder; 0.33 cup Vegetable oil; 2 tablespoon Plain yoghurt ((optional)); 2 teaspoon Salt; 3.5 to 4 cups All purpose flour

This recipe guides you through making a versatile and fluffy pizza dough, perfect for crafting delicious mini pumpkin pizzas. The dough recipe focuses on basic ingredients to create a soft base, which can then be topped with your favorite pumpkin-inspired sauces, cheese, and other toppings to create the final "Mini Pumpkin Pizzas" as suggested by the title. It's a great recipe for a fun and customizable meal.

#pizza

#mini pizzas

#pumpkin

#homemade dough

#baking

#snack

#appetizer

Freshly Baked Mini Pumpkin Pizza - Top View

Recipe Information

45m

Prep Time

20m

Cook Time

2h 50m

Total Time

Servings

Medium

Italian-American

English

Nutrition (per serving)

300

Calories

10g

Protein

40g

Carbs

12g

Fat

Assorted Mini Pumpkin Pizzas on a Tray

Ingredients

Servings: 10

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Close-up of a Golden Mini Pizza Crust

Instructions

0/8 completed

1
Combine milk and water in a pan, then warm the mixture gently over low heat until lukewarm (around 105-115°F / 40-46°C). Do not overheat.
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2m
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Combine milk and water in a pan, then warm the mixture gently over low heat until lukewarm (around 105-115°F / 40-46°C). Do not overheat.
2m
The liquid should be warm to the touch but not hot, as too much heat will kill the yeast.
2
In a large bowl, pour the warm milk-water mixture. Stir in the instant yeast and sugar until dissolved. Cover the bowl and let it sit for 10-15 minutes until the yeast becomes puffy and foamy on top, indicating it's active.
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15m
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In a large bowl, pour the warm milk-water mixture. Stir in the instant yeast and sugar until dissolved. Cover the bowl and let it sit for 10-15 minutes until the yeast becomes puffy and foamy on top, indicating it's active.
15m
Activating the yeast ensures your dough will rise properly. If it doesn't foam, your yeast might be old or the liquid wasn't at the right temperature.
3
Once the yeast is active, add the vegetable oil, milk powder, plain yoghurt (if using), and salt to the bowl. Gradually stir in 3 cups of the all-purpose flour until a shaggy dough forms.
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5m
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Once the yeast is active, add the vegetable oil, milk powder, plain yoghurt (if using), and salt to the bowl. Gradually stir in 3 cups of the all-purpose flour until a shaggy dough forms.
5m
Mixing gradually helps prevent lumps and allows the flour to incorporate evenly.
4
Transfer the dough to a lightly floured surface. Gradually add the remaining 1/2 to 1 cup of flour, kneading the dough for 10-15 minutes until it becomes smooth, elastic, and no longer sticky. Add just enough flour to prevent sticking.
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15m
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Transfer the dough to a lightly floured surface. Gradually add the remaining 1/2 to 1 cup of flour, kneading the dough for 10-15 minutes until it becomes smooth, elastic, and no longer sticky. Add just enough flour to prevent sticking.
15m
Kneading develops the gluten, which gives the pizza crust its chewiness and structure. Don't add too much flour, or the dough will be tough.
5
Lightly oil a large bowl. Place the dough in the bowl, turning it once to coat with oil. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
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1h 30m
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Lightly oil a large bowl. Place the dough in the bowl, turning it once to coat with oil. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
1h 30m
A warm, draft-free spot (like a slightly warmed oven turned off, or near a window) is ideal for rising.
6
Gently punch down the risen dough to release the air. Divide the dough into small, equal portions (e.g., 10-12 pieces for mini pizzas). Roll each portion into a small, round pizza base, about 4-5 inches in diameter.
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10m
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Gently punch down the risen dough to release the air. Divide the dough into small, equal portions (e.g., 10-12 pieces for mini pizzas). Roll each portion into a small, round pizza base, about 4-5 inches in diameter.
10m
Flour your hands and rolling surface lightly to prevent sticking. For perfectly round bases, you can use a cookie cutter.
7
Preheat your oven to 400°F (200°C). Place the mini pizza bases on a baking sheet lined with parchment paper. Spread your desired pumpkin pizza sauce (e.g., a mix of pumpkin puree, spices, and a touch of cream), sprinkle with cheese, and add any other toppings you prefer.
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10m
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Preheat your oven to 400°F (200°C). Place the mini pizza bases on a baking sheet lined with parchment paper. Spread your desired pumpkin pizza sauce (e.g., a mix of pumpkin puree, spices, and a touch of cream), sprinkle with cheese, and add any other toppings you prefer.
10m
Don't overload your mini pizzas with too many toppings, or they might not cook evenly.
8
Bake the mini pumpkin pizzas for 15-20 minutes, or until the crusts are golden brown and the cheese is melted and bubbly. Serve hot and enjoy!
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20m
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Bake the mini pumpkin pizzas for 15-20 minutes, or until the crusts are golden brown and the cheese is melted and bubbly. Serve hot and enjoy!
20m
For an extra crispy crust, preheat a pizza stone or baking steel in the oven before placing the pizzas on it.