Muffizzas (Muffin Shaped Thin Crust Pizzas Made from Chapathi Dough!)

Come Christmas or any festive season everybody is focused on making sweets - traditional or contemporary. Many a times we miss out on the preparation of savouries - especially the mini eats or snacks. I always break into a sweat when I host parties especially those for little kids who need to munch on something delicious and nutritious. I think these mini pizzas are the answer to some healthy home made snacks. They will serve well at parties for adults too as they are individual sized, made with whole wheat bases filled with delicious goodness of whatever you may fancy. 

Since this was our first attempt at making them at home we kept the topping/filling very simple and hence as is evident in the pictures our muffizzas were oozing with cheese. Its a great snack for kids who love cheese and you can add as many veggies as you like - ofcourse those that cook within 12-15 mins is ideal, so i suggest veggies such as corn, potatoes, spinach or mushrooms as possible options. You could even use pre cooked & shredded chicken, bacon bits or simple chicken sausages.

If you don't have a muffin pan, you could use oven safe ramekins (ceramic or metal), I suggest you use the shallow variety unless you have lots of topping to fill up the muffins up to the brim.

So these lovely, delicious & fun muffizzas are on our Christmas party menu this year. What about yours?

Muffizzas  (Muffin Shaped Thin Crust Pizzas From Chapathi Dough)
Prep time: 20mins I Bake time: 12-15mins I Makes 12

For the dough:

For the topping:

1. In a large flat bowl mix the ingredients for the dough - flour, yeast and salt and add water in parts and knead into a smooth dough. Brush a medium sized bowl (big enough to accommodate the dough when it has doubled) with olive oil and place the dough in it. Cover with cling film/cling wrap and keep in a warm place until the dough doubles in size. In good weather this would take 40-50 mins.
2. When the dough has doubled preheat the oven to 180 degrees C. Grease a 12 cup muffin pan with Pam spray or butter/olive oil and keep aside.
3. Divide the dough in 12 lemon sized balls and roll out pooris big enough to line the inside of each muffin cup.
4. Once all the muffin cups have been lined with the poori start the process of filling them up. Add cubed onions, bell pepper cubes, cheddar & mozarella cheese, tomato ketchup, olives, basil in layers.
5. Pop the muffin pan in the preheated oven and bake for 12-15 mins or till the base turns golden brown. The skewer test may not work here as the filling is full of cheese, so the skewer won't really come out clean. You could try checking if the onions have turned translucent - this is a good indicator that the pizzas are done.

Use as many toppings as you prefer - veggies such as corn, potatoes (cubed), mushrooms, spinach make good toppings - suggest you lightly saute them before filling just to ensure even cooking. You could also add meats such as pre cooked & shredded chicken, ham or bacon bits, sausages or luncheon meats.
Baking time may vary depending on the thickness of the base you have rolled out and ofcourse the type of oven

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