To add more flavor and flair to these mini appetizer pizzas, top them with goat cheese, sun-dried tomatoes, or salami after baking.
2
tbsp.
extra-virgin olive oil
1
lb.
prepared pizza dough
Coarse salt
ground pepper
1
c.
shredded part-skim mozzarella
1/2
c.
pitted olives
1/2
c.
artichoke hearts
1
tsp.
red-pepper flakes (optional)
- Preheat oven to 450 degrees F. Coat each of two rimmed baking sheets with extra-virgin olive oil. Divide prepared pizza dough into 32 pieces. On a lightly floured work surface, press each piece into a 2-inch round with the palm of your hand. Transfer to sheets, flipping once to coat lightly in oil. Season with salt and pepper. Divide mozzarella, olives, and artichoke hearts among rounds. Sprinkle with red-pepper flakes, if using. Bake until cheese is bubbling and dough is crisp and golden brown, about 12 minutes.
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