Bread Machine - Mini 6 inch Pizza's

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 128.5
  • Total Fat: 3.6 g
  • Cholesterol: 6.8 mg
  • Sodium: 91.8 mg
  • Total Carbs: 18.8 g
  • Dietary Fiber: 1.0 g
  • Protein: 4.9 g

View full nutritional breakdown of Bread Machine - Mini 6 inch Pizza's calories by ingredient
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Make Ahead 8 Individual Make Ahead 8 Individual
Number of Servings: 24


    1 1/2    Cups  Water 
    1 1/2    Teaspoons  Salt 
    1           Tablespoon  Sugar 
    2           Tablespoons  Butter 
    4 1/4    Cups  All-purpose Flour 
    2         Teaspoons  Yeast 
    2        Tablespoons  Olive Oil 
    1 Cup Catelli   Pizza Sauce                           
    1 Cup  Shredded Nonfat Mozzarella Cheese


Measure first 6 ingredients in orderlisted into baking pan.Insert and secure baking pan into BM unit . Select "Dough" setting and push start button.  There will be a 25 minute pre-heat delay before mixing begins. The Complete Signal will sound when the dough is done. .........

Using a pot holder, remove baking pan from the Bread Machine  unit.Roll out into desired size and shape. Roll and pinch ends to form a crust.  Use a little flour if your dough tends to be a wee sticky. .........

Use Pam cooking spray and spray cookie sheets, sprinkle  with corn flour, place your 6 inch pizza's atop cornmeal on cookie sheet/s .........
Using 2 tablspoons of olive oil, brush insides and top of edge of individual pizza's.  [This helps prevent a soggy crust]  A paste of roasted garlic, mixed with olive oil I prefer. ............

Spoon  Pizza sauce onto pizza doughs, top each with grated cheese.Place cookie sheet in freezer, mini pizza's  when frozen pop all in a a zip lock bag.When ready to dress and bake remove straight from the freezer and place in a 400 - 425  degree oven  "Make Ahead 8 Individual ~ 6 inch pizza's"..............

Yield:  24 "1 Piece"                                  
Per Serving: 115 Calories; 3g Fat (20.6% calories from fat); 4g Protein; 19g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 237mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Number of Servings: 24

Recipe submitted by SparkPeople user OKANOG.

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