On Sunday, I made these magical little numbers. Pizza… in muffin form. Genius! I actually made them for dinner, so we each had a couple, and there were tons of leftovers to take to work or snack on or whatever.
I only changed two things, namely leaving out the peppers (alas) and using pepperoni instead of ham. Oh, and using half whole wheat flour and half AP, because I ran out of AP. Three things. Oh and I don’t have onion powder. Four things. Oh. No, wait. I added garlic powder and substituted garam masala for straight curry powder. Maybe I should be careful about making outlandish claims like “I barely changed anything.”
However, if I make them again, I might try to stick to only traditional pizza spices – basil, oregano, garlic – and not delve into the magical world of curry. Not that it’s not delicious, it is, but it’s delicious in a more complex way than regular pizza is, and it doesn’t really taste like pizza to me. And I suspect Matt would be a bigger fan if it was more like standard pizza, too. But it’s clearly the kind of recipe where you can add and subtract ingredients to suit your taste.
2 cups flour – I used 1 cup AP and 1 cup whole wheat
4 tbsp butter, softened
1 cup plain yogurt
1 tbsp baking powder
1/2 tsp baking soda
1 tsp salt
heaping 1/2 tsp garam masala
1/2 tsp dried basil
1/2 tsp oregano
1/2 tsp garlic powder
3 tbsp pizza sauce
1/8 tsp cayenne, or a couple of good shakes
1/2 cup pepperoni, chopped
1 cup cheese, grated
Preheat the oven to 400.
Heat a little olive oil in a pan and saute the shallots for a couple of minutes.
Combine the flour, baking powder, baking soda, salt, and all the herbs in a bowl. In the original recipe, she used her food processor to do all the mixing, and I would have as well, except that mine is too small. So you can do it either way. Or a stand mixer, I suppose, would also work.
In another bowl, combine the yogurt and the melted butter, then whisk in the eggs.
Add this to the dry ingredients.
Dump the shallots, cheese, and pizza sauce into the batter and mix until everything is well combined.
Stir in the pepperoni.
Grease your muffin pan or whatever you choose to use, and spoon the batter into it, leaving some room for it to rise (a bit – not as much as a normal muffin would).
Bake for 20 – 25 minutes or until the tops are golden brown and crispy, and a toothpick comes out clean.