As mentioned in the last posting, Poaching Avery’s Pears, since discovering multiple uses for Rhodes Frozen Dinner Rolls, fixing dinner has been much easier here at The Manse. The only issue is remembering to remove them from the freezer to give them time to thaw and raise. Which pretty much means I save these fun pizzas for days when I am actually home all day…
The Man and I love pizza… what’s not to like: yeasty bread and cheese and lots of other goodies. Plus, when you make smaller ones, you can make more varieties to satisfy every whim and taste.
Here are some of the pizzas I have made:
Ingredients:
Rhodes Frozen Yeast Dinner Rolls – Be sure and allow several hours for them to thaw and raise. Follow the directions on the package for best results.
Sauces – tomato, marinara, alfredo, pesto, etc.
Shredded Cheeses – use whatever you have on hand; but the “melters” work the best: mozzarella, fontina, alpine-style and Swiss. (Cheddar, if used alone, will separate and emit oil which makes the pizza less appealing…)
Toppings – meats, veggies – anything you like…
Caprese Pizza
Caprese Pizza:
Everything’s fresh on this one: Fresh mozzarella, fresh basil and fresh tomato. I prefer no sauce; just the same flavors of the three ingredients used in the classic salad.
Sausage and Mozzarella Pizza
Sausage and Mozzarella Pizza:
I used turkey sausage and part-skim milk mozzarella cheese for this baby.
Fresh Tomato, Marinara Sauce and Mozzarella
Fresh Tomato, Marinara Sauce and Mozzarella:
Traditional pizza for The Man.
A Virtual Smorgasbord of Pizzas
You can top these minis with anything you choose; your fridge contains many basics: olives, artichoke quarters, onion, garlic, salami, sausage, ham, bacon, etc.
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