Home Cooking with The Ripple Effect 2009: Perfect Pint-Sized Pizzas

We love pizza night in our house; we often have pizzas on Tuesday nights because our favorite local pizza place has a bargain deal.  Even with the savings, the cost of pizza night can add up over the course of the month.  So I like to make homemade pizzas as well to keep the cost down.  We’ve tried this a number of different ways with the most complicated making our own dough, to the least complicated:  buying a pre-made crust.  Today, I’d like to share my favorite pizza making technique with you, as it is easy, healthy, and very kid-friendly!  My daughter loves making pizzas with us and so it turns into a fun and educational activity as well as a tasty and simple evening meal!

Just assembled pizzas, headed to the oven


Arnold Multi-Grain Sandwich Thins (incidentally, only 100 calories, no high-fructose corn syrup, and whole wheat!)

Pizza sauce (you can use leftover spaghetti sauce or we used organic tomato sauce and added our own spices)

Spices (oregano, basil, garlic powder, sea salt; we used a combination of dried and fresh from our kitchen window herb garden)

Mozzarella cheese (low-fat works fine)

Assorted pizza toppings (we used onions, leftover green pepper from another weekly meal, deli-ham, grape tomatoes–halved, green olives–halved)


Preheat oven to 350 degrees

Split the Sandwich thin bun into the two, precut halves and place on a cookie sheet.

Spread sauce over bun; be generous because a little gets absorbed in

Add spices, sprinkle cheese, and add toppings to taste

Place cookie sheet in oven on center rack for approximately 7 minutes

Remove, let them cool and enjoy!


One response to “Home Cooking with The Ripple Effect 2009: Perfect Pint-Sized Pizzas

  • becky gomez

    Very nice, we do the same here for diabetic reasons . We sometimes use whole wheat English muffins and add on. I bet V really enjoys it .

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