I feel, at this point in my culinary journey, that I can turn just about anything into a muffin or cupcake. Anything.
Pizza is no exception. Actually, it’s a delight.
So on a boring Friday night dedicated to the rigors of reading ancient rhetoric, I made pizza muffins for dinner.
…Okay, I secretly love reading Aristotle on a Friday night with some healthy comfort food; I will not lie to you.
If the Greeks originally invented the pizza pie, would Aristotle be proud of my ability to invent and arrange such a wonderful creation. I like to think so.
To make the dough, simply follow my classic, whole-wheat pizza dough recipe:
1 t honey or agave nectar
1/4 of a yeast packet
1/4 + 3 T whole wheat flour
1 T rolled oats
1 t cornmeal
pinch of salt
Seasonings: garlic, basil, oregano
1/4 cup cheese of your choice (I used a soy-based one for my lactose allergy)
3 T favorite marinara or other sauce
whatever toppings you love on regular pizza
-In a bowl, dissolve sweetener and yeast in 2.5 T hot water. Let stand for about five minutes.
-Add flour and salt to the yeast mixture and stir ’til a soft dough forms. Turn out onto lightly floured surface and knead until smooth and elastic.
-Place in bowl coated with cooking spray, turning to coat the top. Let rise ’til double in size, about 30 minutes.
-Preheat oven to 400 degrees.
-Punch down and work in seasonings. Roll into a circle or square shape. Divide into 3-4 parts and press into the muffin slots of a lightly greased muffin tin. Bake for about 5 minutes. Remove from oven and begin topping process.
-Spoon sauce evenly into muffin cups, and then top with cheese (plus any additional seasonings you’d like). Begin layering veggies and cheese and seasonings as desired.
-Place back in oven for about 5 more minutes or until cheese is bubbly. Serve warm.