Pizza Bites

This recipe is so easy and delicious and I'm thinking would be a really fun one for my future kids. I found it through Pinterest on this blog.

Pizza Bites 1/2 batch Perfect Pizza Crust dough (see below) mozzarella cheese, about 20 cubed pieces sliced pepperoni For topping: olive oil Italian seasoning grated Parmesan cheese Preheat the oven to 400˚F. Lightly grease a 9-inch pie plate or cake pan. Divide the pizza dough into roughly 20 equal sized pieces. Take one of the dough pieces and press in a cube of cheese and two slices of pepperoni. Pull the edges of the dough down around the filling and seal. Place in the pan, seam side down. Repeat with remaining dough. Each piece of dough should be touching each other in the pan. (It may seem crowded, but will be fine.) Lightly brush the tops of the dough with olive oil. Sprinkle on Italian seasoning and Parmesan cheese. Bake for 20 minutes or until golden brown. Serve warm or at room temperature, with dipping sauce if desired. Perfect Pizza Dough

1/2 cup warm water (about 110˚) 1 envelope (2 1/4 tsp) instant yeast 1 1/4 cups water, at room temperature 2 Tbsp. extra-virgin olive oil 4 cups (22 oz) bread flour, plus more for dusting 1 1/2 tsp. salt olive oil or non-stick cooking spray for greasing the bowl olive oil for brushing crust (optional) garlic salt for brushing crust (optional) Using a 2-cup liquid measuring cup, measure the warm water and sprinkle in the yeast, stir immediately. After the yeast dissolves and swells, about 5-10 minutes, stir in the room temperature water and the oil. In the bowl of a stand mixer, pour in the measured flour and salt. Briefly mix at low speed, using the paddle attachment. Continuing to mix at low speed, add the liquid ingredients slowly. Once the dough is formed, stop the mixer and attach the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. (The dough will be wet and sticky.) Brush the inside of a large bowl with olive oil. With floured hands, form the dough into a ball, and place in the oiled bowl. Cover tightly with plastic wrap. Let rise in a warm, draft free area until doubled in size, about 1 1/2 to 2 hours. Punch down the dough to deflate it.