Mini Muffin Pizzas!

So I found this recipe on Weelicious for Pizza Muffins that you make in a mini muffin pan--so cute! I had to try it out! I used the site's recipe for Whole Wee-Eat Pizza Dough and using organic ingredients, mixed up a batch!

Whole Wheat Pizza Dough

1 Package Dry Yeast
1 1/3 Cups Lukewarm Water
2 Cups Whole Wheat Flour
2 Cups All-Purpose Flour
1 Tbsp Olive Oil, plus extra for greasing bowl and brushing on pizza crusts
1 Tbsp Honey
1 1/2 Tsp Salt

1. Combine yeast and water in a bowl and allow to stand until foamy, about 5 minutes (Make sure to check the expiration date on the yeast. If it doesn’t foam, your yeast may be old and you will need to buy fresh yeast).
2. Stir the flour and salt in a bowl or a bowl of a standing mixer (using a dough hook attachment).
3. Add the olive oil and honey to the yeast mixture and stir to combine.
4. Add the liquid mixture to the dry ingredients mix on low for 3 minutes or until smooth and elastic (you could also combine the liquid with the flours in a bowl and knead the dough on a clean surface for 10 minutes until smooth and elastic). You want the dough to be smooth and bounce back when you press it.
5. Transfer ball to an oiled bowl and let rise for 1 hour or until doubled.














Then I used this recipe off the same site:

Pizza Muffins

1 Lb Package Pizza Dough (white or Whole Wee-Eat Pizza Dough)
1 Cup Mozzarella Cheese, shredded
1/2 Cup Pizza Sauce
Olive Oil

1. Bring dough to room temperature and preheat oven to 450 degrees.
2. Roll out the dough to a thin 18 x 12 rectangle and cut into squares about 3 x 3 inches.
3. Grease mini muffin cups and place one square in each cup, making sure that the corners of the dough are sticking out.
4. Brush edges of dough with olive oil.
5. Par-bake dough for 8 minutes and take tins out of oven.
6. Pour 1 tsp of sauce in each cup and evenly distribute the cheese between the cups (you can add toppings now as well).
7. Bake for an additional 5 minutes.
8. Cool and serve.


The recipe says it makes 16-18 mini muffins however I ended up with 24 and enough dough left for a mini pizza! I did mess up and accidentally prepared the pizza without prebaking the crust so I baked it at 400 for 10 minutes and then 450 for 5 minutes. They came out good but I'd recommend following the directions and brushing them with olive oil (and maybe some pressed garlic?) and prebaking! Here are some photos of the process:
























My kids liked them! So, yes, they were a hit! I was going to freeze some of the leftovers and reheat them in the toaster oven and pop them in my daughter's stainless steel Thermos to pack in her lunch!

Enjoy!

=o)
Jen

Double Chocolate Whole Wheat Waffles!

I love when I have an excuse to whip out my heart shaped waffle maker! This morning I decided to find a waffle recipe online that I could use while slipping in my organic ingredients! I originally was looking for a cinnamon waffle recipe, but my daughter begged me to put in chocolate chips, so I thought again and searched for a chocolate chip whole wheat waffle recipe. I stumbled upon this recipe on Kitchen Butterfly!





100% wholewheat chocolate waffles

1 1/2 cups (200g) wholewheat flour
a good pinch of salt
1/2 cup (50g) unsweetened cocoa powder or melted chocolate
2 teaspoons baking powder
2 large eggs
1 3/4 cups (400g) milk
1 teaspoon vanilla extract (or cinnamon/ground ginger)
3 tablespoons vegetable oil (or melted butter)
1/4 cup (25g) yogurt

Makes 8 – 10 waffles, measuring ~15cm (6 inches) across

Sift the flour, salt, cocoa, and baking powder into a bowl.

Make a well in the center and add the eggs, milk, vanilla, oil and yogurt and mix well with a ballon whisk until blended and the batter is smooth.

Because you’re using wholegrain flour, you’ll need to let the batter ‘rest’ for about 10 minutes. This allows the grains to absorb the liquids, resulting in softer, fluffier waffles. A bit like giving steaks a rest after cooking!

7-8 minutes into the batter resting, grease the waffle iron or electric waffle maker (follow manufacturer’s instructions if using for the first time).

When the mix is well rested, stir once more to combine then using a large ladle spoon, pour in batter, just enough to fill the hot waffle iron, then close. Cook for 2-3 minutes or until the waffles are ready. They should peel away from the top/bottom of the iron when done.

Now you can use this exact same mix to make chocolate pancakes, but add an extra 1/2 cup of milk to thin the batter.


Well, it didn't call for chocolate chips so I thought, why not just throw some in the mix! (The chocolate chips I have are from Trader Joe's.) I also had all of the other ingredients on hand, all in organic form--yay! Who knew that you could buy organic cocoa powder or vanilla, huh? I had no trouble finding these at Earth Fare. There is something about knowing that the ingredients you are using are pesticide-free and the best choice for your family you can buy, even if sometimes that means you spend a little more for them.

Anyway, the waffles were a hit! I made SO many of them, which is great because I can just separate them with wax paper and pop them in the freezer so I have a fun easy breakfast on hand especially now that school is starting tomorrow! (I can't believe my little girl will be starting first grade!!!)

Well, I just wanted to share. Like I said, the only real difference I made, other than using organic ingredients, was to add maybe 1/2 a cup or so of chocolate chips.

Enjoy!

=o)
Jen