This was one of those times that I thought I was being really innovative and creative, when I was really just trying to take a short-cut by putting the pizza dough into a muffin pan and thinking it would make tiny, bite-sized, pizzas. While it wasn’t a complete disaster, I am not making these instead of regular pizza next time.
A lot of this post will be repetitive because I used the same recipe as for my homemade pizza, I just shaped it differently. Regardless, ingredients are below:
|Ingredients||Amount||Cost (USD)||Protein (g)||Carbs (g)||Fat (g)||Calories (kcal)|
|Flour||1.8 cup||$0.17||22g||158g||0g||792 cal|
|Olive Oil||1 tbsp||$0.10||0g||0g||14g||120 cal|
|Salt||4 tsp||$0.05||0g||0g||0g||0 cal|
|Active Dry Yeast||1 packet||$0.33||3g||3g||0g||21 cal|
|Water||1.5 cup||$-||0g||0g||0g||0 cal|
|Pasta Sauce||0.4 cup||$0.80||2g||11g||2g||56 cal|
|Light Shredded Cheese||2 oz||$0.67||10g||0g||6g||90 cal|
|Oregano||2 tsp||$0.15||0g||2g||0g||12 cal|
|Rosemary||2 leafs||$0.23||0g||0g||0g||1 cal|
|Thyme||2 tsp||$0.10||0g||0g||0g||2 cal|
|Garlic Powder||2 tsp||$0.21||1g||4g||0g||18 cal|
|Total||- -||$2.80||38g||179g||23g||1112 cal|
|Total/Meal||— —||$0.56||8g||36g||5g||222 cal|
I used the same type of dough as I did for my pizza, so the first two steps are the same:
Firstly, as with every week where I bake something, I had to rise the yeast. I added about .5 cups of warm water to 1 packet of yeast and sprinkled in a few pinches of sugar to help it activate.
Once the yeast activated (let it sit for about 5 minutes and get fluffy), I added the oil and salt then stirred the whole mixture.
Once the oil is added, I added flour, .5 cups at a time, to the mixture.
After about 1.5 cups of flour the mixture was too dense to stir in the bowl so I rolled it out on the counter top and kneaded it until it was sticky but held it’s shape.
Let the rolled flour rise for about 1 hour in a oiled bowl until doubled in size.
Once the dough finished rising and I reached down for my baking sheet, I noticed my poor, unused, muffin tin sitting at the bottom of my cabinet. I thought to myself: “What if I just flattened out the dough into the muffin sheets and made mini muffin pizzas?” It seemed like a great idea at the time, so I went ahead with the plan.
I pulled off sections of the dough and used my fingers to flatten (as much as possible) the dough into the individual muffin holes.
I then put the muffin tin into the oven at 350 degrees Fahrenheit for about 10 minutes, just to let the dough harden a bit before adding my cheese and pasta sauce.
As you can see by the photos below, when I took the tin out of the oven, that was when I realized I had made a bit of an error in both judgement and execution.
So when the dough came out, the yeast had fluffed-up the crust way more than I was expecting. I actually laughed out loud at myself because what did I think was going to happen??
But the damage had been done at this point, and I was committed to making this edible. So I used a spoon and carved a little hole out of the center of the Muffzas to fill them with pizza sauce and sprinkled them with cheese.
I then baked them again for about 20 minutes until I was convinced the super-bready Muffzas were thoroughly cooked through.
So there you have it, Muffzas. They tasted like really really thick crust pizza, which (as you can see from my Week 6 meal prep) I do not have a problem with the added carbs. I included the photos above so you have proof that I ate them… or at least a bite of one…