Mini Garlic Bread Pizza

Enjoy a bite-sized explosion of Italian flavors with the Mini Garlic Bread Pizza! Made with a whole wheat crust for added nutrition, this pizza is topped with a delicious heap of Bongards® Italian Blend Feather Shred, garlic, and parsley. Dip it in a homemade marinara sauce for a truly satisfying snack or lunch.

INGREDIENTS

  • 1 – 4 oz. whole wheat pizza dough (see secondary recipe)
  • 1 Tbsp. garlic compound butter (see secondary recipe)
  • 4 oz. Bongards® Italian Blend Feather Shred
  • Pinch of parsley, finely chopped
  • 2 oz. marinara sauce (see secondary recipe)

PREPARATION

  1. Preheat oven to 450 degrees F.
  2. On flour-dusted surface, stretch out pizza dough into 6-8″ circle.
  3. Top pizza with garlic compound butter, then cheese.
  4. Place pizza in oven, bake 8-10 minutes.
  5. Remove from oven, finish with sprinkling of fresh parsley.
  6. Serve with side of marinara sauce.

SECONDARY RECIPES

Whole Wheat Pizza Dough

INGREDIENTS
  • 10.5 oz. luekwarm milk (2% or higher)
  • 1 packet instant yeast
  • 3 oz. melted Bongards® Salted Butter
  • 17 oz. whole wheat bread flour
PREPARATION
  1. Add all ingredients into bowl of stand mixer fitted with dough hook.
  2. Mix on low until well combined, scraping down edges as needed.
  3. Continue mixing on low 5-6 minutes.
  4. Cover bowl, let dough rest until doubled in size, about 1 hour.
  5. Punch down dough to deflate; cut into 6 equal portions, about 4-5 oz. each.
  6. Use dough immediately or store in airtight container in refrigerator for up to 3 days or freezer up to 1 month.

Garlic Compound Butter

INGREDIENTS
  • 10 garlic cloves, minced
  • 1 Tbsp. olive oil
  • 8 oz. unsalted butter, room temperature
  • 1 oz. parsley, finely sliced
  • 1 oz. parmesan cheese, grated
  • Pinch of salt and pepper to taste
PREPARATION
  1. Place garlic cloves, butter, parsley, parmesan, salt, and pepper into food processor; blend until fully incorporated.
  2. Use right away or store in airtight container in refrigerator.

Marinara Sauce

INGREDIENTS
  • 1/4 C. extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 – 28-oz. can whole tomatoes
  • 1 tsp. granulated sugar
  • 1-1/2 tsp. dried oregano
PREPARATION
  1. Heat oil in large saucepan over medium heat.
  2. Add garlic; saute until soft and fragrant, about 2 minutes.
  3. Squeeze and mash tomatoes until mostly smooth, then add to saucepan.
  4. Add sugar and oregano; cover, bring to a simmer, and cook, stirring occasionally, about 10 minutes.
  5. Set aside until ready to use, or store in airtight container in refrigerator.