These mini-pizzas delighted my children one morning, when everyone had had a long day the day before, and were all set to be grouchy and snappy that morning. Instead they were so pleased with these little pizzas, they helped cut them out and season them, and even made runs to the garden and herb beds for basil and thyme!
We recently invested in a grain mill – something I have wanted for years. We did the math and realized it will save us quite a lot of money in the long run, as well as making fresh, wonderful flour. The flavor is so different from the whole grain flours from the store, even ones in small, well-sealed packages. There is a stale bitterness that is not present in the freshly ground grains. In this recipe, whole wheat is soaked with sour cream to neutralize the mineral-binding phytic acid, making the fresh, whole grain flour more nutritious and digestible. The flour is soaked at least overnight, so I started this recipe the evening beforehand.
Biscuit-Crusted Mini Breakfast Pizzas
1/2 cup sour cream/Creme Fraiche
2 cups whole wheat flour
1/2 teaspoon salt
1 teaspoon baking soda
1 clove of fresh garlic, grated
- Sift flour with salt and stir in sour cream/creme fraiche a little at a time so that you get a non-sticky dough. The exact amount can vary, depending on how thick the sour cream/creme fraiche is. Add it slowly so you get a non-sticky ball of dough.
- Leave out on the counter in a covered bowl overnight.
- In the morning, roll out the dough about 1/2 inch thick and sprinkle with baking soda and grated garlic. Knead until well-mixed.
- Roll out the dough 1/4 inch thick on a floured surface.
For the toppings:
1 sprig fresh rosemary (or 1 tsp dried)
2-3 sprigs fresh thyme (or 1/2 tsp dried)
8-10 fresh basil leaves, shredded
1 teaspoon dried basil
About 1/2 cup tomato sauce or paste
salt and pepper
1/2 cup olive oil
1 cup goat cheese
- Pre-heat oven to 350 F. Cut dough into small circles with the metal ring lid of a wide-mouth mason jar (or a biscuit cutter, if you should be so lucky to have one), and lay on parchment paper on a cookie sheet.
- Mix goat cheese with 1 teaspoon dried basil, salt and pepper.
- With a spoon, smear tomato paste/sauce on top of each crust. Season with salt and pepper, and the fresh or dried thyme and rosemary. Sprinkle sliced fresh basil on top, generously.
- Drizzle each pizza with olive oil, and then crumble the goat cheese topping on top. Add a final drizzle of olive oil, and pop them in the oven for about 15-20 minutes, or until the cheese looks slightly melted and toasty.
They are best hot from the oven, but are also good once they are cold! They store well in the fridge for a couple of days (if they last that long!).