MINI PIZZA APPETIZER

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Mini Pizza Appetizer image

This is one of the most simple, easy appetizers to prepare. Use it as an appetizer or serve as a pizza, everyone loves the taste!

Provided by kiwidutch

Categories     Cheese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

12 inches boboli thin pizza crust
2 tablespoons extra virgin olive oil
8 ounces Fontina cheese, grated
1 cup leeks or 1 cup white onion, sliced thinly
2 roma tomatoes, chopped (about 1 cup)
2 teaspoons dried thyme
kosher salt, to taste
1/2 teaspoon freshly cracked black peppercorns

Steps:

  • Preheat oven to 450° degrees F.
  • Place crust on large pizza pan or baking sheet. Spread olive oil evenly over pizza crust, add the grated Fontina cheese. Arrange leeks or onions atop the cheese. Add the chopped tomatoes and thyme. Season with salt to taste and add the pepper.
  • Bake pizza until crust is golden and cheese melts, about 15 minutes. Remove from the oven and cool in pan for 5 minutes. Cut into triangles or squares or diamonds or wedges and serve.

Nutrition Facts : Calories 301.3, Fat 24.6, SaturatedFat 11.9, Cholesterol 65.8, Sodium 460.1, Carbohydrate 5.7, Fiber 1, Sugar 2.6, Protein 15.2

Azhar Shah
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I would definitely recommend this recipe to others.


MD.ROBIUL HOSSAIN
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These are the perfect size for an appetizer or a snack.


all in one media
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I love the crispy crust on these pizzas.


Rifat Rahman
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These are so cute and they're so tasty.


Abby Wing
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I've never made pizza before, but these were so easy to make.


Elma Hodolli
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These are a great way to use up leftover pizza dough.


Gautam Thapa
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I made these for my kids and they loved them.


Modiehi Mfokazi
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These are the perfect appetizer for any party.


Kishor Bhatta
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I love that I can customize these pizzas with my favorite toppings.


Tony Andres
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These are so easy to make and they're so delicious.


Mar Best
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I've made these several times and they're always a crowd-pleaser.


Kua Nihoa
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These were a hit at my party! I made them with a variety of toppings and everyone loved them.


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