Friday, December 10, 2010
Begin with your favorite recipe of pizza dough. There are three published on Foodees (one, two, three), or you can use another, or buy another. Then gather all your favorite pizza makings (whether it consists of your standard marinara and pepperoni or maybe pesto with pine nuts).
1 T. olive oil (or less)
1/2 t. garlic powder
1 t. dried Italian seasoning
Unroll your pizza dough onto a lightly-floured surface. Pat or roll the dough so it's about 12" x 8". You're going to then cut it into 2" x 2" squares. Use a pizza cutter to slice the dough.
Place cheese (not the Parmesan, but part of your toppings) and other desired toppings on each square. (Note: marinara sauce does NOT go on at this point. It's used for dipping later.) When all squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam-side down in a lightly sprayed pie pan (or similar-sized dish).
Brush the tops of the dough balls with the oil, then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese.
Cook them in the oven for about 15-20 minutes, or until golden brown on top. Because doughs vary, I'd start checking them after 10 minutes. (I don't think mine were quite done, so I'd go a bit darker than this picture suggests.)
Serve warm with warmed marinara sauce on the side for dipping.
Note: We ate far more of this (re: the entire thing) than we would of a pizza made with same ingredients, so beware. They were just so good.