Snackin’ with Sarah Sellers: Mini White Pizzas

Mini White Pizzas

This is the week kids!!! SXSW is finally upon us and that only means one thing…my birthday weekend will be filled with music, music and more music!!! Hands down my favorite weekend of the year, I’ll be heading to Austin for the festivities in less than two days.

I’ll be sure to post tons of pics, interviews and reviews of my favorite bands but in the meantime check out these delicious snack pizzas I made for Yahoo! Music blogger Lyndsey Parker and her Reality Rocks blog!

I thought I would experiment with the crust and make little mini pizzas and they turned out beautifully. These would be perfect for a small get together or for just a quick snack to have around the house. I was hesitant to bake them with the arugula on top so I just added it at the end for around 5 minutes. The texture turned out just right, adding just the right crisp to every bite!

Is anyone heading the Austin this week/weekend? Who are you looking forward to seeing the most?

Happy Eating!


Mini White Pizzas

Ingredients

  • 1 container thin crust pizza dough
  • 1 tbsp extra virgin olive oil
  • 1 tsp red pepper
  • 2 sprigs rosemary
  • 1 tsp kosher salt
  • 1 cup Italian 4 cheese blend
  • 1/2 cup yellow onion, thinly sliced
  • 4 oz cremini mushrooms, thinly sliced
  • 1 cup baby arugula

Preheat oven to 400 degrees.

Mini White Pizzas

Spread the pizza dough on a greased cookie sheet and poke all over with a fork. Brush with the olive oil and sprinkle with the red pepper. Using kitchen shears roughly cut the rosemary over the dough. Prebake for 5 minutes.

Mini White Pizzas

Remove from the oven. Using a 3.5 inch dough cutter cut 12 circles. Discard the excess dough. Top each mini pizza with the cheese, onion and mushrooms. Bake for 10 minutes until cheese starts to melt.

Mini White Pizzas

Remove from the oven and top with the arugula. Continue to bake until the crust is a deep golden brown, around 10-15 minutes.

Bon Appétit! 

Cheesy Chicken Roll-Ups with Lemon Risotto

I’m starting to finally get the hang out of building multiple meals using the same ingredients. For so long I’ve just made a list of meals to make, completely different from each other, purchased all of my groceries and ended up wasting most of the leftover ingredients. After re-evaluating how much money I was throwing in the garbage I’ve really tried to focus on pulling my meals together better. This weekend was the perfect time to put this new practice to use. Here are the results! 🙂

Friday Night Dinner:

White Pizzas with Arugula by Ina Garten

This recipe was absolutely delicious! I cut the recipe down a bit so I had plenty of leftover ingredients for another meal. I cooked the pizza a minute or two too long but the crust was crispy and the cheese was gooey and scrumptious. The arugula salad on top really tied everything together. Add a Caesar salad (yes I know more greens…but it’s too good to resist) and a glass of Sauvignon Blanc and you’ve got the perfect meal.

Saturday Night Dinner:

Today was one of those perfect lazy Saturdays. When it came time to start thinking about dinner I didn’t have the energy to go back to the grocery store, and facing the busy restaurant crowds didn’t sound appealing at all. So, I opened the pantry and got to thinking. I had some leftover cheese, arugula, and lemon vinaigrette from the night before, a bag of frozen chicken, fresh thyme, a container of Arborio rice, and a little bit of white wine left. After some creative thought, along with a little help from Food Network, this is what I came up with. Continue reading

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