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Mini Fig Pizza Bites

Mini Fig Pizza Bites

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Figs on white cheddar-covered pizza bites make party-perfect holiday appetizers!MORE+LESS-

Updated September 18, 2017


can (13.8 oz) Pillsbury™ refrigerated classic pizza crust


dried Black Mission figs, tough ends trimmed and sliced in half lengthwise

1 1/2

cups shredded white cheddar cheese


cup fresh sage leaves, for garnish

Hide Images

  • 1

    Preheat oven to 375°F. Unroll pizza crust onto a floured work surface and roll it out a little thinner with a rolling pin. Using a cookie cutter, cut 12 circles out of the pizza dough. You may save the remaining dough for another use, or roll it out again to get another 4 to 6 circles.

  • 2

    Sprinkle the cheddar cheese on top of each pizza round, and place 3 fig halves on top of the cheese.

  • 3

    Bake for 10 to 12 minutes, or until cheese has melted and the dough is cooked through and browned on the edges. Garnish with fresh sage and serve immediately.

Nutrition Facts

Serving Size: 1 Serving
% Daily Value
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
Vitamin C


*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Four ingredients. Not including your face.Mini mini bo bini, fanana fana fo fini, me my mo mini, MINI.First of all, terribly sorry about that.Second of all, we're eating mini food! Mini Fig Pizza Bites to be exact. With salty cheddar and sweet figs on top of mini baked artisan pizza rounds. Hafiggidy.Pawfect for parties, pawfect for snacking, pawfect for locking yourself in the bathroom with the entire tray. Alone. Forever.I was supposed to keep that to myself, wasn't I?If you can find FRESH figs, by all means, do that. I seriously thought I was going to be able to find them fresh, but ohhhhh no. Only dried. But they're still radical and tubular. I mean figural.Garnished with some fresh sage. Ugh. Your guests are gonna FLIP. They'e gonna FIGLIP.Can I come over?

Pizzette – Mini Pizza Bites With Assorted Toppings

This post may contain affiliate links. Please see my disclosure policy for details.

Pizzette is one of my favorite finger foods.

It&rsquos perfect for any party, family gathering or buffet table.

No Italian apperitivo goes without at least one flavor of these!

Soft inside, with golden crust on the outside these bite-size pizzas are total crowd pleasers.

Just imagine, how cool is it to taste all those pizza flavors without stuffing your belly like a Thanksgiving turkey&hellipthat was a pretty topical analogy there, ha?

So if you&rsquore having guests for the Holidays, this might become your singnature appetizer everybody will ask about.

Did I mention kids ❤ them too??

Now, a little bit of my favorite nitty-gritty.

Cheesy Baguette Pizza Bites

Cut your baguette into 1/2 inch slices. Add a spoonful of sauce to one side of the baguette and spread it around. Sprinkle on some cheese and add any extra little toppings you’d like.

Bake in the oven or toaster oven at 350 degrees for 5-10 minutes, just until the cheese has melted. Remove from the oven and let them cool.

Now they’re ready to serve up to some hungry eaters! Have fun “kracking” your baguette and baking up some pizza bites!

*Thanks to Disney-Hyperion for sponsoring this post. Be sure to follow the hashtag #NanettesBaguette on Twitter: @DisneyHyperion @The_Pigeon and Instagram: @DisneyBooks for more ideas and inspiration!

Marie is a mother of 3 living in Seattle, WA. She's been the founder and managing editor of Make and Takes for the last 13 years, curating a DIY website with kids craft tutorials, home decor ideas, and simple recipes. As well as the author of the book, Make and Takes for Kids. Marie graduated with an Early Childhood and Elementary teaching degree and is currently teaching Kindergarten in Seattle. She loves sharing her creativity here at Make and Takes!

Fig-Prosciutto Pizza with Arugula


Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and allow to rise for at least an hour. Use right away or store in the fridge until you need it. ***It&rsquos best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

Preheat oven to 500 degrees.

Roll out 1/3 of the pizza dough as thinly as possible. Place on a large baking sheet.

Drizzle lightly with olive oil and sprinkle lightly with kosher salt. Spread fig spread (or jam) all over the surface of the dough. Sprinkle lightly with salt.

Lay sliced of mozzarella all over the surface. Sprinkle lightly with salt and freshly ground pepper. Bake for 12 to 15 minutes, or until crust is golden and cheese is bubbly.

Remove from oven and immediately lay prosciutto over hot pizza. Just before serving, sprinkle on arugula and Parmesan shavings.

Cut into wedges or squares and serve immediately!

Note: Because this pizza is featured on my cooking show Saturday morning, I&rsquom bumping this up to the front for easy reference for those of you who&rsquod like to print the recipe. If you watch the show, please notice the difference in fig spreads. On this recipe I made last year, I used a hearty fig spread that has a seedy texture. On the show, I couldn&rsquot find that product in my neck of the woods, so wound up using a true fig preserve, which was a little more jelly-like. Either one is delicious&ndashjust be aware there are different varieties!

Original Post: December 2010. I made a whole bunch of pizza dough last week, and after churning out my Leek and Potato pizza (and subsequently scarfing it down unabashedly), I stuck the rest of the dough in a plastic bag in the fridge and walked away for a few days.

This week, because I&rsquom busy getting ready for Christmas, I decided I&rsquom making pizza whenever I get struck with the urge. The only rule I&rsquom imposing on myself is that I can&rsquot make the same pizza twice. I started with this scrumptious fig-and-prosciutto pizza on Sunday, some five days after making the original batch of dough. And when I took my first bite, I realized once again how delicious this pizza dough is when it&rsquos &ldquoaged&rdquo in the fridge for several days. I don&rsquot know what happens to the dough over time, but it takes on some kind of magical chewy/flavorful quality that&rsquos absolutely noticeable. One of my New Year&rsquos Resolutions in 2011&mdashaside from never running out of gas and staying on top of my laundry pile and exercising every day and learning how to sing and play guitar&mdashis keeping a steady batch of several-day-old pizza dough in the fridge.

I&rsquom convinced it will make me a happier, more well-rounded individual.

Not Just For The Kids

Just in case you were wondering, these pizza muffin bites aren&rsquot just for kids.

Serve pizza muffin bites with marinara &ndash absolutely delicious!

My entire family begs me to make these not only for pizza night but also for every party that we have.

They have been brought to birthday parties, graduation parties, and family holiday celebrations.

But it seems that most often, they are requested during football season.

Whether it be a big Superbowl party or a local high school tailgate, both my family and friends beg me to make my pizza muffin bites recipe every time.

If you like pizza in general, check out our other healthy, and not so healthy pizza based recipes below.

Check out the printable recipe below and let me know what you think!

To receive our 3 Recipe Articles in your inbox each week, sign up for our free email list located on the side and bottom of each recipe. You can also follow us on Facebook and Pinterest. This article may contain affiliate links where a small commission is paid if you purchase a product at no additional cost to you.

Watch the video: ΜΕΓΑΛΟ λάθος μου επιτέθηκε ΟΛΟ το μελίσσι ξαφνικά Storytime!!!! (July 2022).


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