It's a little chilly outside, a little breezy and also happens to be Halloween. So in the midst of it all I decided to have a little helper make some very festive personal pizzas...Pumpkin Shaped! These little personal pumpkin pizzas are such a fun way to have little ones enjoy Fall. And they really are easy to do too.
Preheat the oven to 485°F. Start by taking a little butter and smearing it into the shape of two pumpkins onto a cookie sheet. The base of these pumpkins will be either store bought pizza dough or homemade dough. (a typical store bought round of dough will make 2-3 personal pizzas)
To keep the dough from sticking to your hands simply coat your hands with either olive oil or a little butter. Separate the dough into baseball sized rounds. Then press a ball of dough and form it into the rough shape of a pumpkin. To make the stem, pull gently on the dough and pinch into the shape desired.
Top dough with pizza sauce (see recipe below), shredded mozzarella cheese and your favorite toppings.
Place pizzas in the oven and set a timer for 8-10 minutes. Check pizzas at the 8 minute mark. Gently slide a spatula under the edge of a pizza and check the bottom of the pizzas. They should be lightly browned. Continue to check every minute until the bottoms are golden brown. Remove from oven and place on a cooling rack for 5-10 minutes before serving to little ones.
Tip: Melt a tablespoon of butter in a microwave safe bowl and add a teaspoon of garlic salt. Brush over the edges of each pumpkin before baking.
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Pizza Sauce
Prep Time: 8 minutes
Ingredients:
1 (6 oz.) Can of Tomato Paste
1/4 Cup Extra Virgin Olive Oil
1/3 Cup Water
1-2 Garlic Cloves, minced
1/2 Teaspoon Italian Seasoning (or 1/4 teaspoon each of dried Oregano & Basil)
1/2 Teaspoon Sea Salt
OPTION: If you are not a fan of fresh garlic, or just don't have any, then use 1-2 teaspoons of garlic salt and bypass adding any sea salt.
Directions:In small bowl, or 2 cup measuring cup, empty can of tomato paste. Add extra virgin olive oil a little at a time, mixing it in completely in between each pour. Add water a little at a time, mixing it in completely in between each pour. Depending on the consistency that is preferred, more water can be added to thin the sauce, less to thicken it. Add Italian seasoning & sea salt. Mix until well incorporated. Refrigerate any unused portion for up to 5 days.
Can also be warmed and used as a dipping sauce for breadsticks.
Last night we celebrated my little Rose's loss of her 2nd tooth. I knew that it was going to be a night for celebration so a special treat was planned...Lemon Loaf!!! Bright, cheery, canary yellow lemon loaf cake with a sweet/tart icing sat ready for my little love's celebration of finally losing her 2nd tooth.
