Double Cheese Pizza Bites

Personal sized pizzas that everyone will wolf down.

[quicklook-recipe prep_time=”10 min” cook_time=”30 min” serves=”24″ details=”” ]

These personal-size pizzas are loaded with fresh tomato slices and jazzed up with two kinds of cheese, black olives, and fresh herbs. And because these healthy nibbles are on the light side, everyone will still have room for dinner.

[ingredients-list title=”Ingredients” serving_size=””]

  • 2 3/4 to 3 cups all-purpose flour
  • 1 teaspoon sugar
  • 1 packet rapid-rise yeast
  • 1 cup very warm water (120°F to 130°F)
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt


  • 1 pint cherry tomatoes
  • 4 ounces fontina cheese, shredded (1 cup)
  • 3 tablespoons freshly grated Parmesan cheese
  • 12 kalamata olives, pitted and cut into slivers
  • Fresh oregano leaves


[step-list-wrapper title=”How to make it” time=”40 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Mix 1 cup flour, sugar, and yeast in bowl. Stir in the water and oil until blended. Pulse 1 3/4 cups flour and salt in food processor to mix. Add yeast mixture and pulse until blended. With motor running, add remaining flour, 1 tablespoon at a time, until soft dough forms (you will need to process about 2 minutes). Dough is ready when it comes together in a ball.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Dust work surface lightly with flour. Turn out dough and knead until smooth, 1 to 2 minutes. Roll dough into 1 1/2-inch balls in your hands. Then flatten into 3-inch rounds. Cover with clean kitchen towel; let rest 10 minutes. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]Preheat oven to 450°F. Line two baking sheets with parchment paper. Divide dough into 4 pieces. Wrap 3 in plastic; refrigerate. Cut remaining dough into 12 equal pieces; shape each into 1 1/2-inch ball. Arrange on baking sheets; flatten into 3-inch rounds. Lightly coat with nonstick cooking spray. [/step-item]

[step-item number=”4″ image_url=”” title=”” ]Cut tomatoes into thin slices, then fan out slices. Top each pizza with 2 or 3 slices. Sprinkle with 1 teaspoon fontina, a little Parmesan, plus a few olive slivers and oregano leaves. Bake until bubbly and crust is golden, about 10 minutes. Repeat with remaining dough. Serve 2 pizza bites per person.[/step-item] [/step-list-wrapper]

[cooking_tip]To keep dough from sticking to the food processor, lightly coat the inside of the bowl with nonstick cooking spray. When working with yeast, it is important not to have the water too hot, or it will kill the yeast, giving you non-lustier dough.[/cooking_tip]

[nutrition-info calories=”89″ calories_fat=”” fat=”3g” sat_fat=”1g” choles=”6mg” sodium=”132mg” carbs=”13g” sugars=”” protein=”3g” fiber=”1g”]

Olives have healthful monounsaturated fat, which tends to lower LDLs (the “bad” cholesterol), thus helping to prevent formation of artery-clogging plaque, which increases the risk of heart disease.


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Originally Published in Reader's Digest