The things you’ll need

• 1 package active dry yeast
• 1 ½ teaspoons sugar
• 1 cup warm water, 100° to 110°F
• 3 cups bread flour
• 2 tablespoons olive oil
• 1 teaspoon kosher salt

• 1 ½ cups shredded mozzarella cheese
• 4 green onions, chopped
• 1/3 cup chopped sundried tomatoes in oil

• Large bowl
• Medium bowl
• Medium heat proof measuring cup
• Whisk
• Wooden spoon
• Medium sauce pot
• Cutting board & knife
• Rolling pin
• Pi cookie cutter
• Baking sheet lined with parchment
• Plastic wrap
• Clean towel for draping

Let’s get started!

1. Preheat oven to 400°F.
2. In a medium bowl, dissolve the yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
3. Stir in flour, salt and oil. Beat until smooth. Let rest until doubled in size.
4. Turn dough out onto a lightly floured surface and pat or roll to a ¼ inch thick.
5. Use a Pi cookie cutter to cut out shapes. Place onto cornmeal lined cookie sheet and allow to rest, covered.
6. Prick the dough with a fork and bake at 400°F for 5 minutes.
7. Top the mini pizzas with sauce, cheese, green onions and sundried tomatoes and then bake again at 350°F for 8 to 10 minutes.