Pull Apart Mini Pizza Boats Recipe
An irresistible fusion of pizza and savory appetizers, these Pull Apart Mini Pizza Boats are perfect for your next house party or gathering. Soft, warm, and filled with delicious pizza flavors, these individual boats are a fun way to enjoy pizza in a unique and interactive style.
Ingredients
For the Dough:
| Ingredient | Quantity |
|---|---|
| Active dry yeast | 2-1/4 teaspoons |
| Sugar | 2 teaspoons |
| Lukewarm water | 1 cup |
| Whole wheat flour | 2-1/2 cups (adjust as needed) |
| Salt | 1 teaspoon |
| Italian seasoning | 1/2 teaspoon |
| Extra virgin olive oil | 3 tablespoons |
For the Sauce:
| Ingredient | Quantity |
|---|---|
| Tomatoes | 6 |
| Onion | 1 |
| Pickled jalapenos or green chillies | 2 |
| Garlic cloves | 2 |
| Homemade tomato puree | 2 cups |
| Salt | To taste |
| Sugar | 1 teaspoon |
| Dried oregano | 1/2 teaspoon |
| Italian seasoning | 1/2 teaspoon |
For the Filling:
| Ingredient | Quantity |
|---|---|
| Green bell pepper (capsicum) | 1/4 cup (chopped) |
| Button mushrooms | 1/2 cup (finely chopped) |
| Green chillies | 2 (finely chopped) |
| Garlic | 1 clove (finely chopped or minced) |
| Red bell pepper (capsicum) | 1/2 teaspoon |
| Salt | To taste |
| Extra virgin olive oil | 2 teaspoons |
| Mozzarella cheese | 1/2 cup (grated) |
Preparation Time
| Step | Time |
|---|---|
| Prep Time | 60 minutes |
| Cook Time | 40 minutes |
| Total Time | 100 minutes |
| Servings | 6 |
Instructions
Making the Pizza Dough:
-
Activate the Yeast:
In a small glass bowl, combine the active dry yeast and sugar. Pour in the lukewarm water, ensuring it’s not too hot, as high temperatures can kill the yeast. Stir the mixture gently, then let it sit for 5 minutes. If the yeast doesn’t bubble and foam, discard the mixture and start over. -
Prepare the Dough:
In a large bowl, add the whole wheat flour, salt, Italian seasoning, and olive oil. Pour in the activated yeast mixture and begin mixing everything together. Gradually add more flour as needed until the dough is soft, smooth, and elastic. Knead the dough for about 5 to 8 minutes on a lightly floured surface. -
First Rise:
Grease a separate bowl with a little olive oil and place the dough inside. Turn the dough ball to coat it in oil. Cover the bowl with plastic wrap and leave it in a warm spot to rise for about 1 to 1.5 hours, or until it has doubled in size.
Making the Pizza Sauce:
-
Blend the Ingredients:
In a blender, combine the tomatoes, onion, garlic, and green chillies. Blend until smooth and finely pureed. -
Cook the Sauce:
Pour the blended mixture into a large saucepan. Add the homemade tomato puree, salt, sugar, dried oregano, and Italian seasoning. Stir everything together, then bring the mixture to a boil over medium heat. Once boiling, reduce the heat and let the sauce simmer for 20 to 30 minutes, or until it thickens. Set aside to cool.
Making the Pizza Boat Filling:
-
Sauté the Vegetables:
In a medium saucepan, heat the olive oil over medium-high heat. Add the finely chopped onions, garlic, and green chillies, sautéing them until the onions become soft and translucent. Stir in the finely chopped mushrooms and cook for an additional minute or two. -
Add the Bell Peppers and Seasonings:
Add the chopped green and red bell peppers, salt, and dried oregano. Stir the mixture well and cook for a few seconds to allow the flavors to combine. Remove from heat and let it cool slightly before stirring in the grated mozzarella cheese.
Assembling the Pizza Boats:
-
Preheat the Oven:
Preheat your oven to 350°F (180°C). Grease a 6 to 8-inch loose-bottomed pan with olive oil, making sure to grease both the bottom and sides. -
Shape the Dough:
Punch down the dough and divide it into two equal parts. Roll one part of the dough into a large, flat round. Using a round cookie cutter (about 3 inches in diameter), cut out several small rounds of dough. -
Form the Boat Shapes:
Take each round of dough and roll it from opposite ends, leaving some space between the two ends. Then, join the other two opposite ends together to form a boat shape. Pinch the edges to seal them. Repeat this process with the remaining dough rounds. -
Fill the Dough Boats:
Spoon the prepared filling into each dough boat, filling them nearly to the top. -
Arrange the Boats in the Pan:
Starting from the outer edge of the greased pan, arrange the filled pizza boats in an angled pattern, spiraling toward the center of the pan. -
Bake the Pizza Boats:
Place the pan in the preheated oven and bake for 18 to 25 minutes, or until the boats are golden brown and the cheese has melted.
Finishing Touches:
-
Brush with Butter:
Once the pizza boats are baked to perfection, remove them from the oven. Brush the tops with melted butter for an added rich flavor. -
Serve:
Serve your Pull Apart Mini Pizza Boats while hot, paired with refreshing drinks like Ice Tea Sangria or another appetizer, such as Grilled Stuffed Mushrooms with Onion, Parmesan & Herbs, for a delightful party spread.
Additional Tips:
- Dough Variations: You can substitute whole wheat flour with all-purpose flour if desired for a lighter texture.
- Filling Flexibility: Customize the filling by adding other toppings such as olives, pepperoni, or even sautéed spinach for extra flavor.
- Storage: Leftover pizza boats can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven for best results.
These Pull Apart Mini Pizza Boats are perfect for any occasion, whether you’re hosting a party, enjoying a family meal, or looking for a fun way to serve pizza! Their savory filling and soft dough will make everyone coming back for seconds. Enjoy!
