I really enjoyed this personal pizza 🙂 I defrosted the last of the mini-crusts this morning, and moved the container from the fridge to the counter when I got home early about 5pm. I later floated the container in warm water to let the dough rise for about a half hour, then, when I started the oven, I rounded up the dough and pressed it into a circle. About a half hour later, possibly less, the dough has rested enough, and I stretched it to its proper diameter, poked with a fork, and pre-cooked 1 1/2 minutes.
While the dough sat on the counter, I cut up a moderate-sized clove of garlic and let it cook briefly in avocado oil – the garlic didn’t brown, but did get fragrant. I left it in the oil on the warm, but turned off, gas burner. I defrosted two ice cubes – about 1/4 cup total – of Wells sauce, and cooked it down a bit to thicken it.
When the dough was pre-cooked, I brushed on the garlic/oil, covered with the Wells sauce, and then laid on thin slices of Molinari pepperoni, and green pepper bits. I grated probably less then 2 oz part-skim mozzarella, and a bit of parmaggiano, and mixed them together, then strewed the cheese over the top of the pepperoni and green pepper, and cooked about 5 minutes more at 500. For a minute or so, I put a lunch-sized plate on the shelf over the stove where the oven vents, so it got nice and hot, and didn’t suck the heat out of the pizza.