Mini Sourdough Pizzas with Herb Topping
Mini Sourdough Pizzas with Herb Topping
Ingredients
For the Mini Pizzas
- 1 loaf sourdough bread, sliced into 1/2-inch rounds or triangles
- 1/2 cup pizza sauce
- 1 1/2 cups mozzarella cheese, shredded
For the Herb Topping
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes, optional
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
Arrange the sourdough slices in a single layer on the prepared baking sheet. If your sourdough slices are large, you can cut them in half to create smaller, more manageable mini pizzas.
⏱️ 2 min
- 3
In a small bowl, combine the olive oil, dried oregano, dried basil, garlic powder, red pepper flakes (if using), salt, and black pepper. Mix well to create the herb topping mixture.
⏱️ 3 min
- 4
Spread about 1 tablespoon of pizza sauce evenly over each sourdough slice, leaving a small border for the crust. Sprinkle each with a generous amount of shredded mozzarella cheese.
⏱️ 5 min
- 5
Evenly sprinkle the herb topping mixture over the mozzarella cheese on each mini pizza. Finish by scattering the grated Parmesan cheese over the top.
⏱️ 2 min
- 6
Bake for 10 to 12 minutes, or until the cheese is melted and bubbly and the crusts are golden brown and crisp. Keep a close eye on them to prevent burning.
⏱️ 12 min•🌡️ 400
- 7
Carefully remove the baking sheet from the oven. Garnish the hot mini pizzas with fresh chopped parsley before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Sourdough Pizzas with Herb Topping
Ingredients
For the Mini Pizzas
- 1 loaf sourdough bread, sliced into 1/2-inch rounds or triangles
- 1/2 cup pizza sauce
- 1 1/2 cups mozzarella cheese, shredded
For the Herb Topping
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes, optional
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
Arrange the sourdough slices in a single layer on the prepared baking sheet. If your sourdough slices are large, you can cut them in half to create smaller, more manageable mini pizzas.
⏱️ 2 min - 3
In a small bowl, combine the olive oil, dried oregano, dried basil, garlic powder, red pepper flakes (if using), salt, and black pepper. Mix well to create the herb topping mixture.
⏱️ 3 min - 4
Spread about 1 tablespoon of pizza sauce evenly over each sourdough slice, leaving a small border for the crust. Sprinkle each with a generous amount of shredded mozzarella cheese.
⏱️ 5 min - 5
Evenly sprinkle the herb topping mixture over the mozzarella cheese on each mini pizza. Finish by scattering the grated Parmesan cheese over the top.
⏱️ 2 min - 6
Bake for 10 to 12 minutes, or until the cheese is melted and bubbly and the crusts are golden brown and crisp. Keep a close eye on them to prevent burning.
⏱️ 12 min•🌡️ 400 - 7
Carefully remove the baking sheet from the oven. Garnish the hot mini pizzas with fresh chopped parsley before serving immediately.
⏱️ 1 min