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Bacon & Broccoli Pizzettes

  • Yield: 6 mini pizzas 1x


  • 1 cup all-purpose flour
  • 1/3 cup whole wheat flour
  • 1/2 cup shredded white Cheddar cheese (I used Cabot Seriously Sharp)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons olive or canola oil
  • 1/2 cup low-fat milk
  • 6 tablespoons pizza sauce (from 8 oz can) I used Muir Glen Organic, which is lower in salt
  • 1 cup broccoli, cooked until nearly tender
  • 3 ounces mozzarella cheese, shredded (about 3/4 cup)
  • 3 slices bacon in microwave until crispy, crumbled
  • Cornmeal for dusting pan


  1. Heat oven to 425 degrees. Dust 2 baking sheets heavily with cornmeal.
  2. Stir flours, cheese, baking powder, salt, oil and milk in medium bowl until a soft dough forms. Divide dough into 6 parts. Press each part into a 5- or 6-inch circle on cookie sheet. (If dough is too difficult to work with, refrigerate for about 30 minutes.) Pinch edge to form a rim.
  3. Spread scant 1 tablespoon pizza sauce over dough. Top with broccoli and sprinkle evenly with cheese. (Don’t add bacon before baking to avoid potentially burnt bacon.)
  4. Bake 11-15 minutes or until crust is golden brown and cheese is melted. Top with bacon.