Mini Pizza Wrappers

"You can make mini pizzas on tortillas, bagels, pita, english muffins, and store-bought prepared bread dough, but what about using little gyoza or won ton wrappers?? This is a tasty, healthy, kid-friendly alternative that can be low-fat to fat-packed depending on how you top them. This is more an "idea" than a "recipe", but it was so easy and tasty I thought I'd share it for those of you who aren't already enjoying these little morsels. Deep-dishers beware: this produces the thinnest of thin crusts!"
 
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photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by Ms B. photo by Ms B.
Ready In:
25mins
Ingredients:
4
Yields:
42 mini pizzas
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ingredients

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directions

  • Preheat oven to 400 degrees Fahrenheit.
  • Spray a pizza stone, cast iron skillet, or other low-profile, oven-proof dish lightly with cooking spray.
  • Arrange rows of wrappers in a single layer on the oven-proof dish.
  • Put 1 T of pizza sauce on the center of each wrapper, and spread around, leaving about 1/4 inch of"crust" showing.
  • Place about 1 tsp of cheese on top of the sauce, followed by 1 tsp of whatever topping (s) you've selected; to keep it low fat, we used part-skim mozzarella, and turkey pepperoni with great results.
  • Bake in preheated oven for about 6-7 minutes, or until cheese is bubbly and lightly browned, and the"crust" is golden.

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Reviews

  1. Great snack. I love that it's so easy to make. I only make five at a time for a light snack with all my favorite toppings between them. Thank you : )
     
  2. I should have made a double batch, they were gone in no time. A big hit with the kids!
     
  3. Simple little idea that makes a perfect snack, light lunch or appy for a party. I used pepperoni and round wonton skins. Next time, I might try to back the skins for a bit before adding the toppings to get an even crispier thin crust.
     
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RECIPE SUBMITTED BY

My husband, 10-year-old son, and I live in the Greater Boston area. I love to cook, and spend tons of time drooling over recipes.
 
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