Okay, so perhaps it wasn’t a party, and instead, more of a it’s-Sunday-and-I’ve-been-drinking-wine-all-day-with-my-girlfriends-and-now-I’m-craving-cheese-and-carbs epiphany.
Nonetheless, delicious pizza happened this weekend.
Everyone has their own method to making pizza. Some use frozen dough, some make their own. Some are sauce fanatics, some prefer a white pizza. Some indulge in meats galore, some stick to veggies-only. Given the fact that I had a pretty decent wine buzz going on by dinner time, (and the fact that Rich and I stick to seafood when it comes to proteins), I decided to make these mini pizzas with just the basics: cheese, veggies, and fruit.
I had some Filone rolls (similar to small baguettes) lying around, so I sliced them in half lengthwise to use as the crusts.
Next, I added thick slices of fresh mozzarella to each pizza, and then split into two variaties:
Halved red grapes, goat cheese, and rosemary…
And for the other, baby bella mushrooms, oregano, and a generous amount of crushed red pepper flakes…
Bake in a 400 degree oven for 10-15 minutes, or until the cheese gets all bubbly and gooey, and you just can’t take it anymore.
My favorite thing about making these little guys — SO EASY!
The bread is ready to house melty and delicious cheese!
Also, the rectangles remind me of elementary school pizza. Which is kind of nostalgic and oddly endearing.