Lunchtime Pizzas

.

Lunchtime at our house is not the time to prepare a big meal. We're usually squeezing lunch in between recess and recess, or schooltime and recess, or schooltime and schooltime. You get the idea -- we have stuff to do. But, sometimes you just want more than a sandwich. When my oldest kids were preschoolers I started making these little pizzas for lunch. And even though I usually make the dough from scratch, this is still a pretty quick lunch.

I start with a biscuit dough because there is just not time in the daily schedule before noon for yeast dough. But the kids like the biscuit dough -- it gets flaky and stays light in texture. You can use canned biscuit dough, but they have so much sugar in them (or high fructose corn syrup) that I'm not big on the flavor. You could also thaw some frozen yeast rolls overnight in the refrigerator and use those (or half of one).

Lunchtime Pizzas
makes 6-8

2 cups flour (any combination of whole wheat, white or unbleached --
I use white whole wheat)
1/2 t. salt
2 t. baking powder
5 T. butter
2/3 cup milk

1/2 c. pizza sauce
3 T. Parmesan cheese
1/2 to 1 cup shredded mozzarella
pizza toppings, if desired



Stir together dry ingredients.
Cut in butter until crumbly.
Add milk until dough forms a ball.
Knead gently 5 to 10 times.
Roll or pat out dough on a floured surface.
Cut into rounds with a 3-inch floured glass or biscuit cutter.


My baking sheets are dark from use, which makes them not-very-pretty,
but they sure work well -- nice browning.


Place rounds on ungreased baking sheet.
Press dough down until it is about 5 inches across.



Divide sauce, Parmesan, mozzarella and toppings evenly among pizzas.



Bake at 425 degrees for about 15 minutes,
or until cheese is golden and bubbly.
Don't burn your mouth!

.

Pin It