| Pizza Cups | ||||
| Makes about 24 cups | ||||
| Ingredients | ||||
| 6 oz | sun-dried tomatoes, drain off the oil, finely diced (that's 6 oz after draining) |
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| 1 cup | leeks, finely diced, just the greens (a little white is ok | |||
| 1 tsp | dried oregano | |||
| 1/2 tsp | salt | |||
| 1/2 tsp | ground black pepper | |||
| ________ | ||||
| 12 | medium mushrooms, stemmed, quartered | |||
| 15 oz | (1 jar) Alfredo sauce | |||
| 6 oz | mozzarella or provolone cheese, shredded | |||
| a little | fresh parsley for garnish | |||
| Dough | ||||
| Make the dough from the Pizza Dough recipe (but do not use that sauce). | ||||
| Directions | ||||
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Preheat the oven to 350̊. In a medium bowl, combine the diced tomatoes, diced leeks, salt, pepper, and dried oregano and mix them up with a spoon. Set the mixture aside. After the dough has risen, punch it down and let it rest for about 5 minutes (don't touch it!). Roll the dough out on an un-floured countertop until it's about 1/8" thick and about 18" in diameter. Keep it thin; you've got to get 24 of these babies out of that one ball of dough. It will fight you to shrink back in, but keep rolling and it will eventually obey you. Grease and flour two standard muffin tins (or spray the cups with Baker's Joy. Using a drinking glass (around a 3 1/2" diameter one) as a cookie cutter, cut and extract a round from near the edge of the dough. Roll this small patty out until about 1/16" thick and about 5" in diameter (it doesn't have to be perfectly round). Pack it into a muffin tin forming it around the sides and just up to the rim. Repeat until you run out of dough. You should have enough dough for about 24 cups, give or take. Place two pieces of a quartered mushrooms in each cup. Add a light tablespoon of the tomato and leek mixture to each cup. You should use it all, just even out the servings amongst the cups. Add about one tablespoon of Alfredo sauce all around. It doesn’t look like it, but you will use it all. Add a good pinch of cheese to each cup. Place one little sprig of parsley on top of each cup to garnish and make it pretty. Bake at 350̊ for about 20 minutes until heated through. To check, take the muffin tin out and lift a cup up. The dough should be golden brown and hold its shape. If it's not, put it in for a little longer. Let them cool in the tins for about 10 minutes, then transfer them to your serving tray. |
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