#pizzasnack

Vegetarian Lahmacun is a delightful Turkish pizza snack topped with a flavorful mixture of vegetables and cheese. This recipe offers a meatless twist on the traditional Lahmacun, making it perfect for vegetarians or anyone looking to enjoy a delicious Turkish treat.

Ingredients: 2 cups all-purpose flour. 1 teaspoon salt. 1 teaspoon sugar. 1 packet 2 1/4 tsp active dry yeast. 3/4 cup warm water. 2 tablespoons olive oil. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 red bell pepper, finely chopped. 1 green bell pepper, finely chopped. 1 tomato, finely chopped. 1/2 cup finely chopped parsley. 1 teaspoon ground cumin. 1 teaspoon paprika. 1/2 teaspoon red pepper flakes adjust to taste. Salt and black pepper to taste. 2 tablespoons tomato paste. 2 tablespoons olive oil for sauce. 1/4 cup crumbled feta cheese. 1/4 cup shredded mozzarella cheese. 1/4 cup chopped black olives. 1/4 cup chopped green olives. Fresh lemon wedges for serving.

Instructions: Put the all-purpose flour, salt, and sugar in a bowl and mix them together. Warm water and active dry yeast should be mixed in a different bowl. Wait five minutes and stir it until it foams up. Mixed yeast and olive oil should be added to the dry ingredients. Mix until you get a dough. For about 5 minutes, knead the dough on a floured surface until it's smooth and springy. To make the dough double in size, put it in a bowl that has been greased and cover it with a damp cloth. Let it rise for an hour. Make the vegetable topping while the dough rises. In a skillet, heat the olive oil. Add the onions and garlic, and cook them until the onions are clear. To this mix you should add chopped tomato, parsley, ground cumin, paprika, red pepper flakes, salt, and black pepper. It's done when the vegetables are soft and the mixture smells good. Take it off the heat and let it cool down. Warm up your oven to 475F 245C and put a pizza stone or an upside-down baking sheet inside to heat up. Split the dough that has risen into 6 equal pieces. On a floured surface, roll out each piece into a thin, round circle. Sprinkle a little tomato paste over each circle of dough that you've put on a piece of parchment paper. Place an equal amount of the vegetable topping on top of the tomato paste on each dough circle. Add feta cheese crumbles, mozzarella cheese shreds, and chopped olives on top of the toppings. Place the parchment papers with the lahmacun on top on a pizza stone or baking sheet that has already been heated. Put it in the oven for 8 to 10 minutes, or until the edges turn golden and the toppings are cooked and a little crispy. Take the lahmacun out of the oven, squeeze some fresh lemon juice over it, and serve right away.

Prep Time: 30 minutes

Cook Time: 10 minutes

With their savory toppings and gooey cheese on a crispy crust, these Meat Lovers Mini Deep Dish Pizzas make a great game day snack.

Ingredients: 1 package of mini pizza dough. 1/2 cup of pizza sauce. 1/2 cup of shredded mozzarella cheese. 1/4 cup of cooked and crumbled sausage. 1/4 cup of cooked and crumbled bacon. 1/4 cup of sliced pepperoni. 1/4 cup of sliced black olives. 1/4 cup of sliced green bell peppers. 1/4 cup of sliced red onions. 1/4 cup of sliced mushrooms. 1/4 cup of sliced tomatoes. 1/4 cup of chopped fresh basil. 1/4 cup of grated Parmesan cheese. Salt and pepper to taste.

Instructions: Preheat your oven to 375F 190C. Take the mini pizza dough and divide it into equal portions. Press each portion into a mini deep dish pizza pan or a muffin tin to form the crusts. Spread a tablespoon of pizza sauce onto each mini pizza crust. Layer on the shredded mozzarella cheese, followed by the crumbled sausage, bacon, and sliced pepperoni. Add the black olives, green bell peppers, red onions, mushrooms, and tomatoes as desired. Sprinkle fresh basil over the top of each mini pizza and finish with a dusting of grated Parmesan cheese. Season with salt and pepper to taste. Bake in the preheated oven for 15-20 minutes or until the crust is golden brown and the cheese is bubbly and slightly browned. Remove from the oven and let cool for a few minutes before carefully removing the mini deep dish pizzas from the pans. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 15-20

You can eat these tasty Mini Deep Dish Pizzas as a quick snack or as an appetizer at a party. If you want pizza, the crispy cornmeal crust and savory toppings will make you happy.

Ingredients: 1 cup all-purpose flour. 1/4 cup cornmeal. 1/2 tsp salt. 1/4 cup unsalted butter. 1/4 cup cold water. 1/2 cup pizza sauce. 1 cup shredded mozzarella cheese. 1/2 cup mini pepperoni slices. 1/4 cup sliced black olives. 1/4 cup sliced bell peppers. 1/4 cup sliced mushrooms. 1/4 cup diced onions. 1/2 tsp dried oregano. 1/4 tsp crushed red pepper flakes optional. Fresh basil leaves for garnish.

Instructions: Preheat your oven to 375F 190C. In a bowl, combine flour, cornmeal, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add cold water and knead the dough until it forms a ball. Divide the dough into 6 equal portions and press each into a greased muffin tin to create mini pizza crusts. Spread pizza sauce evenly among the crusts. Layer mozzarella cheese, mini pepperoni slices, black olives, bell peppers, mushrooms, and onions on top. Sprinkle dried oregano and red pepper flakes if desired over the pizzas. Bake in the preheated oven for 15-18 minutes or until the crusts are golden brown and the cheese is bubbly and slightly browned. Remove from the oven, garnish with fresh basil leaves, and let them cool slightly before serving.

Prep Time: 20 minutes

Cook Time: 15 minutes