Personal Pizzas

The kids had so much fun making their pizzas...the trick was to keep little hands from eating it all before we cooked them!

This is yet another picky eater recipe, my kids had so much fun doing this, and, in my opinion, these are much better than the kind you make with biscuits!

Rhodes frozen dinner rolls

cornmeal

Pizza sauce (I used tomato sauce seasoned with Italian seasoning)

toppings of your choice, which might include:

Shredded mozzarella cheese

Shredded cheddar cheese

Canadian bacon

Pineapple tidbits

Pepperoni slices

Chopped olives

Sliced mushrooms

Cooked Italian sausage

Diced green peppers

Shredded chicken

BBQ sauce

Onions

Set out the rolls a couple hours ahead of time to begin thawing (You can also quick thaw

them in the microwave, just be careful not to cook them). Preheat oven to 350 degrees. The dough should be pliable but still cold. Smash the dough flat on a plate and then let the children stretch each piece out into a wide circle or whatever shapes they like.

Set out all the toppings so the children can put the sauce on, then the cheese, then whatever else they want. Place 1/2 cup of cornmeal on a baking stone or cookie sheet. Spread to cover pan. Place pizzas atop the cornmeal on the stone or the cookie sheet. Bake for 20 minutes, or until dough is lightly browned on edges. Serve, then start all over again until everyone is full.

BBQ Grilled Pizza/Pizza Dough

Preheat grill to medium-high heat with the lid shut. While the grill is heating, make your dough (recipe below) and get all of your toppings ready. You need to have everything ready to go when you start cooking the dough, because it goes fast once you start. It's easiest if you put all of your toppings on a platter next to the grill. Roll out your dough with a rolling pin and brush (or spray) one side of it with olive oil. Place that side down on the grill and shut the lid immediately. It will probably take 5 minutes or less to cook that side, but make sure to leave the lid shut for most of that time, so the grill will cook the dough all the way through. If the dough is cooking too fast and hot, move the pizza off the direct heat. You want nice brown grill marks, without burning it.

Before you flip it, brush (or spray) a little olive oil on the other side. As soon as you flip it, quickly add the toppings and shut the lid. The bottom side will cook really fast, so if the toppings are not warmed/melted, but the crust is cooked, move it to the top rack away from direct heat, and close the lid until done.

You don't need as many toppings when grilling as normal pizza because the grill gives it such a great flavor, you don't want to overpower it with toppings.

Pizza Dough

5 1/4 cups unbleached flour
1/4 cup sugar
1 1/2 tsp. salt
1 Tblsp. + 1 1/2 tsp. SAF instant yeast
1 Tblsp. + 1 1/2 tsp. liquid lecithin
2 cups hot tap water

Mix in electric mixer for 1 minute. Check for dough consistency. Add water if needed. Knead for 5 more minutes in mixer. Do NOT add more flour. Cut into desired amount of pieces for how many pizzas you want to make. Roll into desired shape. Cook. This recipe will make two medium sized pizza or several personal pizzas.