INGREDIENTS:

For the pizza dough:

• 2 cups flour (either all purpose or bread flour) divided, plus up to 1/3 cup extra each cup weighs 125g
• 2 1/4 teaspoon instant yeast
• 1 1/2 tsp sugar
• 3/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried basil
• 2 tablespoon olive oil ( and more for coating the bowl and baking)
• 3/4 cup warm water (105-115F, or 40-45C)

For finishing:

• 1/2 cup pizza sauce, either store bought or homemade recipe for homemade sauce linked in recipe notes
• 6oz mozzarella cheese slices 150g
• 1/4 cup sliced black olives

DIRECTIONS:

• Preheat oven to 210C (410F) and line two baking sheets with parchment paper.
• Combine 1 cup of the flour (125g) with the yeast, sugar, salt, garlic powder and basil a large bowl.
• Add olive oil and warm water and use a wooden spoon to combine thoroughly.
• Add in another 1 cup of flour, and stir. If dough is still too sticky and unmanageable, keep adding flour gradually while stirring until a maximum of another 1/3 cup is added. The dough will begin to pull away from the sides of the bowl.
• Coat another large bowl with some olive oil and transfer dough to this greased bowl. Cover tightly with plastic wrap and allow to rise in a warm place for 30 minutes or until puffy and expanded to double in size.
• Once dough has doubled, coat your hands and a work surface lightly with flour and remove dough from the bowl and knead gently just a few times until dough is deflated and smooth. 
• Use a rolling pin, and roll the dough out into a thin layer, then with a cookie cutter, or the rim of a glass cup, cut out about 20 dough circles, and place onto a parchment paper lined baking sheet. See the video in the recipe card for a visual.
• Add a teaspoon or so of pizza sauce to the middle of each dough circle, leaving a border of dough without sauce.
• Cut each slice of mozzarella into 4 squares (or a size good to cover the pizza sauce) and top pizza sauce on each pizza.
• Add a sliced black olive or toppings of your choice to the center of each pizza.
• Bake for 10-12 minutes or until light golden brown on the bottom, with bubbly melted cheese, don’t overbake.
• Enjoy warm or at room temperature!

Recipe tips:

• To prevent mini pizzas from becoming soggy, don’t overload them with sauce and toppings. Just place a little sauce, a square of cheese and just a 1/2 teaspoon or so of toppings- make sure the toppings are chopped pretty small.
• Don’t overbake, you want the dough to be soft and fluffy. Start checking at 10 minutes, you just want a very light golden bottom.
• To air fry the mini pizzas cook at 375F (190C) for 6-7 minutes. 
• You can use store bought pizza dough if you prefer.
• You can use shredded mozzarella cheese if you prefer.

Storing leftovers:

• Leftover mini pizzas will last in the fridge in an airtight container for 4 days.
• These freeze very well for up to 3 months in a freezer bag or airtight container. Flash freeze them by placing the cooked pizzas on a baking sheet in the freezer until hard, then placing them in a freezer bag.
• You can reheat mini pizzas in the microwave briefly, start with just 10 seconds. You can microwave these straight from the freezer. If you take them out of the freezer, you can place them in lunchboxes frozen, they’ll thaw quickly.

Original recipe available here.

INGREDIENTS:

• 1 tablespoon olive oil
• 12 ounces chicken sausage, sliced
• 2 cloves garlic, minced
• 2 cup orzo pasta
• 3 cups chicken broth
• 2 cups broccoli florets
• Salt and pepper, to taste
• ½ cup grated Parmesan cheese

DIRECTIONS:

• In a large skillet, heat olive oil over medium heat
• Add the sliced chicken sausage to the skillet and cook until browned.
• Stir in the minced garlic and orzo pasta, cooking until the orzo is lightly toasted.
• Pour in the chicken broth and bring to a simmer. Cover and cook for about 10 minutes.
• Add the broccoli to the skillet. Cover and cook for an additional 5-7 minutes until the vegetables are tender.
• Season with salt and pepper to taste.
• Stir in the grated Parmesan cheese until melted.
• Serve hot and enjoy

INGREDIENTS

• 2 pounds 80/20 ground chuck
• Salt, pepper, and garlic (1 tablespoon each for seasoning)
• 1 pound bacon, chopped into chunks
• 1 whole white onion, diced
• 4-5 garlic cloves, minced
• 1/2 cup brown sugar
• 1/4 cup bourbon
• 1/4 cup apple cider vinegar
• 1/2 cup maple syrup
• 6-9 slices American cheese
• Slider buns
• Cooking spray

DIRECTIONS

• Flatten ground chuck in a pan, season, and refrigerate.
• Cook bacon in a skillet, remove, and discard half the grease.
• Add onion, cook for 10 mins.
• Add garlic, cook for 4-5 mins.
• Return bacon, cook for 1-2 mins.
• Add brown sugar, bourbon, vinegar, and syrup. Simmer for 10-15 mins until thickened. Transfer to bowl.
• Heat griddle to medium and spray. Cook patty, season backside. Flip after 4-6 mins, add cheese after 2 mins.
• Toast buns, assemble sliders with bacon jam. Cut and serve.