Double Cheese Pizza Bites

Name: Double Cheese Pizza Bites
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 24 pizza, 24 serving(s)
Ingredients: 2 3/4-3 cups all-purpose flour; 1 teaspoon sugar; 1 (1/4 ounce) packet fast 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

Submitted by my3beachbabes

"A simple and easy finger food that are on the light side!"

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photo by Susiecat too

Ready In:: 40mins
Ingredients:: 11
Yields:: 24 pizza
Serves:: 24

ingredients

2 ³⁄₄ - 3 cups all-purpose flour
1 teaspoon sugar
1 (1/4 ounce) packet fast 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

directions

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.
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.
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.
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.
Cook’s Clue:
To keep dough from sticking to the food processor, lightly coat the inside of the bowl with nonstick cooking spray.

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Reviews

This is a very good, traditional pizza filled with summer flavor! I really like the dough recipe. I did make a few small changes: I made them slightly bigger, so they were the size of a teacup saucer. We got 12 pizzas from this recipe instead of 24. I used fresh mozzarella instead of fontina, and also used slices of larger tomatoes, which had just been picked from the garden. The kids had a lot of fun rolling our their individual pizzas and "decorating" them with the veggies and cheese. This was a perfect kid-friendly recipe. Thanks, debee!

Susiecat too

Tweaks

This is a very good, traditional pizza filled with summer flavor! I really like the dough recipe. I did make a few small changes: I made them slightly bigger, so they were the size of a teacup saucer. We got 12 pizzas from this recipe instead of 24. I used fresh mozzarella instead of fontina, and also used slices of larger tomatoes, which had just been picked from the garden. The kids had a lot of fun rolling our their individual pizzas and "decorating" them with the veggies and cheese. This was a perfect kid-friendly recipe. Thanks, debee!

Susiecat too

RECIPE SUBMITTED BY

my3beachbabes

Hi, I'm Debbie and currently we live in North Carolina! I have been married to my Best Friend, Colin for 17 years. I'm currently a SAHM to 3 wonderful children, their ages are 15yrs, 11yrs and 7yrs old!! I'm hoping to go back to school to become a pastry chef! I changed my chef name recently, I was debee939701. I Love to Bake and go crazy at Christmas!! (What can I say it's my favorite time of the year!)My friends,neighbors and family don't complain though! I have a degree in photography and I have (according to my DH) way too many cookbooks! I'm addicted to this website! I check the new recipes out daily! Right now my favorite is Rachel Ray! <img src="http://i42.photobucket.com/albums/e347/Saturn6666/Other/tagforpage1.jpg"> <img src="http://i10.photobucket.com/albums/a132/tgifford/participation%20banners/coolmonday-particiation2.jpg" border="0" alt="Cookathon for Cool Monday (2)"> <img src="http://i273.photobucket.com/albums/jj240/marienixon_715/kittencaljpg.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> Thank you, Sweetslady! :) <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/TasteofYellowSTICKER.jpg"> <img src="http://i5.photobucket.com/albums/y164/lauralie41/cookbookswapspring08.jpg" border="0" alt="Photobucket"> Thanks Susiehomemaker! I Loved Everything!!! <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%204/ZWTAB-tg.gif"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg" border="0" alt="Photobucket"> <img src="http://img.photobucket.com/albums/v726/annacia/pt-shutterbug-banner-1.jpg" border="0" alt="Photobucket"> <img src="http://i270.photobucket.com/albums/jj81/HokiesLady65/totmtaggame-1.jpg" border="0" alt="Photobucket">

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