📖 Instructions

1. Preheat your oven to 400°F (200°C). This is crucial for perfectly baked mini pizzas!
2. In a medium bowl, whisk together the flour, baking powder, and salt. This is your dry mix; ensure it’s well combined.
3. In a separate bowl, whisk together the oil, water, and egg. Add this wet mix to the dry mix, gradually, while mixing gently with a fork or spoon. Don't overmix— a few lumps are okay!
4. Once combined, gently knead the dough for a couple of minutes until it forms a soft ball. It shouldn’t be sticky; if so, add a tiny bit more flour.
5. Roll out your dough to about 1/4-inch thickness. You can use a rolling pin, or—if you're feeling adventurous—just flatten it with your hands! It's your pizza, do what feels right.
6. Use a 3-inch cookie cutter or a knife to cut out individual mini pizzas. You should get about 12-15 mini pizzas depending on how you roll your dough.
7. Place the mini pizzas onto an ungreased baking sheet. Don’t worry about them sticking—the dough will be fine.
8. Spread a thin layer of your favorite pizza sauce on each mini pizza, leaving a small border. Don’t overload them; less is more here.
9. Sprinkle shredded mozzarella cheese over the sauce. You can add extra cheese if you're feeling cheesy!
10. Add your toppings! Remember, we’re making mini pizzas, so don’t go overboard—a few slices of pepperoni or a sprinkle of your favorite veggies is all you need. For today we use pepperoni.
11. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Keep an eye on them to prevent burning.
12. Remove the mini pizzas from the oven and let them cool slightly before adding the chipotle mayo. It’s super important to let them cool so the mayo doesn't melt instantly.
13. Drizzle or dollop the chipotle mayo over the mini pizzas. You can also add this before serving, to make the pizzas more appealing to the eyes.
14. Slice and serve immediately! Enjoy your amazing mini pizzas! They’re best served fresh and hot.