For the fourth time, a huge thank you to all who voted for my cookie witch legs for the Project Food Blog contest! I made it through to another round!! Thanks for sticking by me this far. And speaking of sticks…That’s how I interpreted the 5th challenge: put my own spin on pizza. So pizza pops, of course. I don’t often openly toot my own horn very loudly, but these mini pizzas on a stick…. Oh. My. Goodness. Awesome. My plan worked perfectly (it never does), they tasted absolutely delicious, and they were ridiculously easy to make. So toot.
How did my pizza pops come to be? I love tiny versions of things and I especially love tiny versions of things on lollipop sticks. So when I saw this challenge, I knew precisely what I would do.
how to make pizza pops
you will need*
- roll of refrigerated pizza crust
- lollipop sticks
- 2 1/2 inch circle cookie cutter
- assorted toppings
- baking tray
- parchment paper
*I used the Pillsbury refrigerated pizza dough, Classic, not Thin Crust. Find lollipop sticks and circle cookie cutters in the baking aisle of the craft store. I chose these assorted toppings: tomato sauce, fresh mozzarella, basil, arugula, goat cheese, ricotta cheese, cherry tomatoes, and fresh spinach.
what to do
Preheat oven to 425 degrees. Unroll pizza dough on a floured surface. Cut out 2 1/2 inch circles (this may need some muscle to get the cutter through the made-to-stretch dough, just twist the cutter back and forth a bit). Cut out circles as closely together as possible to minimize excess. Insert a lollipop stick about half way into the circle and place on a baking tray lined with parchment paper. Add a teaspoon or so of sauce (if using) and tiny bits of desired toppings. Bake for 9 to 11 minutes or until crust and toppings begin to brown.
some ideas for toppings
In case you need a little inspiration beyond just tomato sauce and shredded mozzarella: