Bagel Dough Pizza
Makes 8-10 small pizzas or 3 to 4 9-10 inch ones
- 1 Batch Master Bagel Dough
- Pizza Topping
- Olive oil
- Mozzarella cheese, or Chevre
- Crushed canned plum tomatoes
- Salt, pepper, oregano, garlic power or crushed garlic
- Fresh basil leaves
Once dough has risen, gently deflate the dough and divide into 8-10 portions. Let dough rest 15 minutes before rolling or gently stretching out into 8-10 inch pizzas.
Line two baking sheets with parchment paper. Place dough rounds on prepared baking sheet. Drizzle each pizza lightly with olive oil, dust with salt, pepper, and then disperse a handful of crushed tomatoes on each portion. Top with some cheese and pepperoni. Dust with salt, pepper, garlic powder or crushed garlic, and fresh basil leaves.
Let pizzas rise 1-3 hours – depending on how thin or crisp you want your pizzas (30 minutes is fine too for really crisp, flat pizzas).
Preheat oven to 450 F.Bake pizzas until nicely browned around edges, about 8-12 minutes. You can also make 3-4 larger pizzas.
Crisp, rustic, extra thin pizzas on a superb dough. This is great for individual pizzas for a crowd but just as nice for plate size pizzas for four.