Prep Time: 30 minutes
Cook Time: 15 minutes
*Your Chef will lead you through all the techniques, so prepping ahead of class is optional
Ingredients for the pizza dough
- 2/3 cup warm water (95°F-110°F)
- 2 ¼ teaspoons (1/4 ounce) active dry yeast
- 1 teaspoon honey
- 1 ¾ cups all-purpose flour
- 1 ¼ teaspoons kosher salt
- 1 tablespoon extra-virgin olive oil, plus more for brushing
Ingredients for the tomato sauce
- 1 – 28 ounce can crushed tomatoes
- 3 garlic cloves, grated or minced
- 2 teaspoons chopped fresh thyme (or 1 teaspoon dried thyme)
- kosher salt, to taste
- freshly ground black pepper, to taste
Ingredients for the toppings
- Cabot Artisan Pizza shredded cheese
- freshly grated parmesan cheese
- cooked sausage
- sautéed mushrooms
- chopped bell peppers
- black olives
- diced onion
- shredded cooked chicken
Ingredients for the ranch
- 1 ½ cups Cabot sour cream
- 3 tablespoons buttermilk
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon paprika
- 1 tablespoon apple cider vinegar
- 1 teaspoon lemon juice
- 2 teaspoons fresh parsley, chopped
- 1 teaspoon fresh dill, chopped
- To make the pizza dough: In a large mixing bowl or the bowl of a stand mixer combine the water, yeast and honey. Let sit for 5 minutes or until foamy.
Add the flour, salt and 1 tablespoon of extra-virgin olive oil. Stir until a scraggly dough forms then turn out onto the counter and knead until a smooth dough forms, approximately 7 minutes. If you are using the stand mixer: with the dough hook knead for 5-7 minutes until a smooth dough forms.
- Lightly oil a clean bowl and place the dough in. Turn to coat the dough in oil then cover with a clean dishtowel or plastic wrap. Proof in a warm, draft-free spot for 25 to 30 minutes until almost doubled in size.
- To make the sauce: In a medium mixing bowl stir together the tomatoes, garlic and thyme. Taste and season with salt and pepper as needed.
- To make the pizza cups: Preheat the oven to 400°F. Lightly grease two 12-cup muffin pans.
- Lightly flour the countertop before turning the dough out onto it, letting gravity do its thing to get the dough out of the bowl. Using a rolling pin, roll the dough out into a large rectangle that is approximately ¼ inch thick. Make sure you pick up the dough and rotate it as you are rolling it out, adding a little bit of flour if needed to prevent it from sticking.
- Use a pizza cutter or sharp knife to cut it into 4-inch by 4-inch squares (or slightly larger than the cups in your pan are).
- Gently fit the dough squares into the cups, stretching the dough out if needed to make sure it fits. It’s better to have slightly thinner dough that cooks all the way through but hangs over the cups more.
- Fill the cups as desired: sauce, cheese and whatever else your heart and stomach desire. Sprinkle some more cheese over the tops of the cups before baking for 12 to 16 minutes, until the crust is golden brown.
- While the pizza cups are baking make the ranch sauce by combining everything in a small bowl. Taste and season with a bit more lemon juice, salt and pepper as needed.
- Serve the pizza cups with a side of ranch for dipping or spreading.