nonstick cooking spray
3 teaspoons cornmeal
½ pound ready-made refrigerated pizza dough
1 teaspoon extra-virgin olive oil
4 tablespoons pizza sauce
½ cup shredded mozzarella
¼ cup pizza toppings
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With the shelf in the middle position, preheat the June Oven to 375℉ on the Bake cook mode using the button below.
June Oven
Lightly spray a muffin pan with nonstick cooking spray.
nonstick cooking spray
muffin pan
Sprinkle about ¼ teaspoon cornmeal over the bottom of each muffin cup.
3 teaspoons cornmeal
measuring spoons
Divide the dough into 12 equal portions.
½ pound ready-made refrigerated pizza dough
bench scraper
Place the oil in a small bowl. Dipping your fingers in the oil to prevent the dough from sticking to you, push the dough into each muffin cup to form a pizza base. The base should cover the entire muffin cup bottom. If the dough is not stretching easily, cover the dough pieces with plastic wrap and let sit 10 minutes at room temperature before trying again.
1 teaspoon extra-virgin olive oil
small bowl
plastic wrap
Spoon about 1 teaspoon of pizza sauce on each pizza base, spreading the sauce on the base.
4 tablespoons pizza sauce
Sprinkle the cheese evenly over the pizza sauce, dividing it equally between the bases.
½ cup shredded mozzarella
Sprinkle the toppings over the cheese.
¼ cup pizza toppings
Transfer the pan to the middle shelf of the June Oven. Bake the pizzas 12 minutes, until the crusts are golden and the cheese is bubbling. June will notify you when the pizzas are ready. If desired, follow onscreen instructions to continue cooking.
Remove the pizzas from the June Oven and allow them to cool 1 minute in the muffin pan. Use a fork or flip spatula to lift the pizzas from the muffin pan and serve immediately.
fork
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