C’mon, you knew it wouldn’t last. After the week of the juice cleanse, followed by treating my bread as dessert, this was bound to happen. Of course I was going to stray away from it all and make something indulgent.
Well, here we have it. In a single bite.
People, there is more cheese in these little things than any other ingredient! We’re talking 1 1/2 cups of cheese! And because of that, you get the best part of the pizza – the crispy, slightly burnt edges that I usually pick off the bottom of the pizza box – as the star of the show. That’s all this is! Cheesy, chewy bites, that you can dip in pizza sauce. And without all the fuss of a yeast based dough.
There’s really no turning back now.
Mini Pizza Puffs (recipe from Girl Versus Dough)
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1 1/2 teaspoon dried oregano
1 1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
3/4 cup milk
3/4 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1/4 cup shredded parmesan cheese
Pizza sauce, to serve
Preheat oven to 375 degrees. Spray 2 mini muffin tins with cooking spray. In a large bowl, whisk together flour, baking powder, oregano, basil, crushed red pepper and salt. In a smaller bowl, whisk together the milk and egg. Add to the dry ingredients and stir to combine.
Mix in cheeses and allow batter to stand for 10 minutes.
Stir batter and divide evenly among the muffin cups, filling about 3/4 of the way full. Bake until puffy and golden brown, about 25 minutes. Heat pizza sauce and serve with warm pizza puffs for dipping.