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mini pizza appetizers from The Jewish Kitchen
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Mini Pizzas

Bite-sized mini pizzas are the perfect appetizer for any party or after school snack. Mini bagels or mini pitas serve as the crust and are topped with fresh mozzarella and a delicious, and easy-to-make homemade marina sauce.
Course Appetizer, Brunch, Lunch
Cuisine Italian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 24 mini pizzas

Ingredients

  • 2 tbsp. olive oil extra virgin
  • 1/2 medium onion diced
  • 2 garlic cloves minced
  • 2 cans tomato paste 6 ounces each
  • 1 can whole peeled tomatoes 28 ounces, San Marzano preferred
  • 1 1/2 tsp. Kosher salt
  • 1 tbsp. sugar (more may be needed, to taste)
  • 1 cup chopped fresh basil leaves 1/2 cup for sauce; 1/2 cup for pizza garnish
  • 1 cup water more may be needed
  • 1 16 oz shredded mozzarella or fresh (your choice)
  • 12 mini bagels or 12 mini pitas sliced open
  • grated Parmesan cheese

Instructions

For the Marinara

  1. Heat oil in a large pot on medium heat. Cook onions for about 10 minutes until translucent but not brown. Add garlic and cook for another 2-3 minutes.
  2. Add tomato paste. Add liquid from the tomatoes and then, use your fingers to squish tomatoes as much as you can before dropping them into the sauce. Mix well and then add one cup of water.
  3. Add salt, sugar, and chopped basil. Stir sauce. If sauce is too thick for your liking, add more water, starting with a half cup at a time, and stir after each addition, to get the consistency you like.
  4. Reduce heat to low and cover. Cook for 30 minutes. Set aside for recipe. Store remaining sauce in airtight container in refrigerator or freezer.

To Make the Pizzas

  1. Preheat oven to 425 degrees.
  2. Slice mini bagels or mini pitas open so that you have 24 halves. Arrange on baking sheet (you may need two baking sheets to fit them all). Bake for 2 minutes until slightly crispy and remove from oven.
  3. Spoon approximately 2 tbsp. of marinara sauce on each half. Top with one slice of mozzarella (or 2 tbsp. shredded mozzarella). Bake for 10 minutes.
  4. Watch to make sure cheese does not burn. Remove from oven and garnish with remaining fresh basil leaves and freshly grated Parmesan cheese. Serve immediately.

Recipe Notes

Notes: If you have more adventurous eaters, feel free to doctor this recipe up by adding fresh veggies such as chopped red and yellow peppers, black olives, or whatever suits your guests. I've often served small spoonfuls of tossed green salad on top of the pizzas as well as goat cheese for an extra kick (absolutely delicious).