Flavorful Mini Flag Pizzas Recipe Easy Homemade Tomato Mozzarella Olive Stars
These mini flag pizzas are quick, easy, and festive with fresh tomato, mozzarella, and decorative olive stars. Perfect for casual gatherings or a quick snack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 mini pizzas 1x
- Category: Appetizer
- Cuisine: Italian
Ingredients
Scale
- 1 pound (450 g) pizza dough, store-bought or homemade
- ½ cup (120 ml) tomato sauce (marinara or crushed tomato)
- 8 ounces (225 g) fresh mozzarella, sliced or torn
- 1 cup (150 g) cherry tomatoes, halved or sliced thin
- ½ cup (75 g) black olives, pitted and sliced
- ¼ cup (40 g) green olives, pitted and sliced
- A handful fresh basil leaves, torn
- 2 tablespoons (30 ml) extra virgin olive oil
- Salt and pepper to taste
- ¼ teaspoon garlic powder (optional)
Instructions
- Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up at least 30 minutes before baking.
- Roll out the pizza dough on a lightly floured surface into a rectangle about ¼-inch (6 mm) thick, roughly 12 x 10 inches (30 x 25 cm).
- Cut the dough into about 12 mini rectangles, each roughly 3 x 2.5 inches (7.5 x 6.5 cm).
- Prepare the olive stars by slicing black and green olives thinly and cutting out star shapes using a small star-shaped cookie cutter.
- Spread about 1 tablespoon (15 ml) of tomato sauce evenly on each mini pizza, leaving a small border around the edges.
- Add small pieces of fresh mozzarella evenly on each pizza, followed by halved cherry tomatoes. Sprinkle with salt, pepper, and optional garlic powder.
- Arrange the olive stars on top of the pizzas in a flag-like pattern, alternating black and green stars.
- Lightly brush olive oil over the dough edges.
- Bake the mini pizzas on a baking sheet or pizza stone for 10-12 minutes until the crust is golden and cheese is bubbly and slightly browned.
- Remove from the oven and immediately scatter torn fresh basil leaves over the hot pizzas.
- Let the pizzas cool for a minute or two, then serve warm.
Notes
If dough feels sticky, dust lightly with flour but avoid over-flouring to prevent drying out the crust. Use small cookie cutters for neat olive stars and chill olives briefly for easier cutting. Brush crust edges with olive oil for golden color and crisp texture. Avoid overloading toppings to prevent soggy crust. Reheat leftovers in toaster or conventional oven to keep crust crisp; avoid microwave.
Nutrition
- Serving Size: 1 mini pizza (1/12 o
- Calories: 130
- Sugar: 2
- Sodium: 250
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 11
- Fiber: 1.5
- Protein: 6.5
Keywords: mini pizzas, flag pizzas, tomato mozzarella pizza, olive stars, easy pizza recipe, party appetizer, homemade pizza, quick snack