- 1 recipe Pizza Dough
- Cornmeal
- Filippo Berio Olive Oil
- Various toppings such as
- tomato sauce
- minced fresh basil leaves
- finely shredded Fontina or Provolone cheese
- basil pesto
- grated Parmesan
- sauteed garlic
- onions or mushrooms
- minced olives or capers
- Punch down the dough and divide it into 48 balls. Cover with plastic wrap and set aside for 5 minutes.
- Preheat the oven to 375 degrees F. Sprinkle several large baking sheets with cornmeal.
- On a lightly floured surface, roll or pat the balls into 2 1/2- to 3-inch circles. Place on the prepared pans. Brush or mist each circle with oil. Cover with desired toppings. Bake for 8 to 10 minutes, or until golden and bubbling.