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Recipe by Chanie Nayman

Crazy Loaded Pizza Bites

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Dairy Dairy
Medium Medium
12 Servings
Allergens
1 Hour, 30 Minutes
Diets

Salads with beautiful colors do a lot for a party table but the real crowd-pleaser on the table will be these guys! Save room!

Ingredients

Pizza

  • 1 (24-pack) package mini frozen pizza crusts (I used Mechy’s)

  • Tuscanini Marinara Sauce, for spreading

  • shredded cheese, for sprinkling

Onion Rings

  • 2 large onions, sliced about 1/2 inch (1 centimeter) thick

  • 1 cup milk

  • 1 teaspoon vinegar

  • 1 cup flour

  • 1 tablespoon salt

  • 1 teaspoon garlic

  • 1 teaspoon cayenne pepper or chili powder

  • vegetable, peanut, or canola oil, for frying

Directions

Onion Rings

1.

Combine the milk and vinegar in a bowl and let sit for about 10 minutes until it begins to curdle. (Alternatively, you can use buttermilk.) Let the sliced onions sit in this mixture for about one hour or up to one day, refrigerated.

2.

Heat oil in a heavy-bottomed saucepan with sides at least three inches (seven and a half centimeters) high.

3.

Combine flour and seasonings in a shallow bowl. Remove onions from the milk and shake off the excess liquid. Toss in small batches in the flour mixture.

4.

Being careful not to overcrowd the pan, fry the onions in hot oil for about two minutes. Remove with a slotted spoon and cool on a cooling rack.

Tips:

For a shortcut, use B’gan battered onion rings instead of making your own. Just place a frozen onion ring onto a mini pizza crust and proceed as directed below.

To Assemble Pizza

1.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). 

2.

Place a mini pizza crust on a work surface. Top with a cooled onion ring. Arrange sauce, cheese, and topping on top. 

3.

Bake for approximately 10 minutes, or until cheese starts to bubble and turns golden brown.

Credits

Photography: Hudi Greenberger Food Styling: Janine Kalesis

Crazy Loaded Pizza Bites

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Miriam Bashevkin
Miriam Bashevkin
5 years ago

Make ahead? I bought all the ingredients to make these for yontif only to remember that I don’t have an oven over yontif. Can I make these before shabbos/ yontif and warm them on the stove on yontif. Any other tips?

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Cnooymow{shman
Cnooymow{shman
Reply to  Miriam Bashevkin
5 years ago

These can totally be heated on a hot plate!