Cookie Cutter Pizza

I didn’t use my Christmas cookie cutters for any cookies this year, but I did pull them out to make pizza! Evan seems to like pizza more than cookies anyways. This is a great way for children to help out in the kitchen during the holidays for something other than sweets. I used a basic pizza dough recipe, rolled it out, and used cookie cutters to make mini pizzas. I separated a few toppings in small bowls and Evan helped with assembling the pizzas. Some toppings (cheese) were eaten more than they were placed on the pizza. I would use cookie cutters that are at least 3 inches long. Anything smaller begins to become difficult with assembly.

Evan wanted to continue rolling out and cutting dough, so I set aside a little extra for him to play with while the pizzas were in the oven.

Use your favorite toppings. We assembled the pizzas with tomato sauce, chopped grape tomatoes, chopped spinach, mozzarella, and fontina cheese. Make these at other times of the year with different cookie cutters.

Cookie Cutter Pizza
Pizza dough adapted from Claudia Roden’s the Food of Italy: Region by Region
Serves 4-6

Dough:
2 1/4 teaspoons active dry yeast
1 cup water, lukewarm (105-110 degrees F)
4 cups all purpose flour
1 teaspoon salt
pinch sugar
Olive oil for greasing bowl and baking sheets
Toppings:
1 1/2 cupa tomato sauce
3 cups baby spinach, roughly chopped
1 pint grape tomatoes, halved or quartered
8 ounces Mozzarella, shredded
1/2 cup freshly grated Parmesan

In a small bowl, sprinkle yeast over warm water. Allow to sit for a minute before stirring. Allow to sit until frothy, about 10 minutes.

The the bowl of a large food processor fitted with a dough blade or a large bowl, combine flour salt and sugar. Mix in yeast with water until dough comes together. If too dry and crumbly, slowly add a little more water. If too sticky, add a little more flour. Knead on a lightly floured surface until smooth and elastic.

Lightly grease a large bowl with olive oil. Add the dough, turning to coat, and cover. Allow to rest until doubled, 1-2 hours.

Place each of the toppings in separate bowls and arrange around workspace. Preheat oven to 450 degrees F. Line a large baking sheet with parchment or lightly grease with olive oil.

On a large, floured work surface, roll the pizza dough until thin. Use desired cookie cutters to cut shapes out of the dough. Arrange the shapes 1-2 inches apart on prepared baking sheet. Spread a thin layer of tomato sauce over each pizza. Sprinkle with desired toppings, ending with cheese. Bake in preheated oven until dough is cooked through and cheese is melted and bubbly, 5-7 minutes.