Mini pizzas with thyme and garlic cream cheese
For this recipe, you'll need some tomato and onion jam. This recipe makes about 34-40 mini pizzas, enough as an appetizer for 6-10 people, depending on what else you're serving.
  • 15 oz (approx) pizza dough
  • Flour for dusting
  • ¾ cups tomato and onion jam
  • 8 oz cream cheese
  • ½ cup grated Parmesan cheese
  • 4 cloves of garlic, finely diced
  • 6-8 sprigs of fresh thyme, leaves off the stems
  • 3 oz cured meat (salumi) (I used capocollo)
  • A few sprigs of chives, cut into 1 inch pieces, for garnish
Pizza bottoms
  1. Preheat the oven to 375 degrees F.
  2. Dust the counter top and top of dough with flour so your dough doesn't stick. Roll out pizza dough until it's about ⅛-inch in depth. The dough will spring back on you and refuse to get that thin. Don't lose heart! Just walk away from the dough and give it 10 minutes of resting time before you go back and tackle it again.
  3. Take something about the size of a double-shot shot glass (or if you have a cookie cutter about 2-2.5 inches, perfect!) and use it to cut out circles from the dough. The mini pizzas may come out a bit misshapen, but that's part of their charm. Poke the tops of them with a fork so they don't puff up too much in the middle. Put them on parchment paper about ½-inch apart and pop them in the oven for about 8-12 minutes, depending on your oven. You want to par-bake them so that they're fully cooked, but still pale.
  4. While the first batch is in the oven, gather the dough scraps and form a ball. Roll out that ball to ⅛-inch again and repeat the process until you have no more dough and have a lot of par-baked mini pizza bottoms (about 34-40 of them).
  5. Now, you can freeze your par-baked pizza bottoms in a freezer bag for up to a week, until you're ready for your party, or you can go onto the next step.
The cheese spread
  1. In a bowl, mix your room-temperature cream cheese with the grated Parmesan, the finely diced garlic, and the thyme leaves until well incorporated. That's it. EASY!
Putting it together
  1. To make pizzas, take a defrosted pizza bottom, smear a teaspoon of tomato and onion jam on the surface. Add a teaspoon-sized dollop of the cheese spread and push it around so it lies a little flatter.
  2. Top each mini pizza with a torn piece of salumi. This recipe doesn't really require salt because the cream cheese and salumi are pretty salty by themselves.
  3. Bake the pizzas at 350 degrees for 5 minutes, until the salumi sweats a little and until the cheese oozes a little. The crust should become a little browner.
  4. If possible, add the springs of chives on top of each pizza and serve right away, while the pizzas are still warm. But the beauty of this recipe is the fact that you can take your time and serve these at room temperature. They will still be super tasty.
Recipe by heo yeah yum at