A twist on the traditional hamantaschen cookies, these savory mini pizza hamantaschen are the perfect dinner option for a Purim celebration!This recipe is inspired by Helen at the Family Friends Food website.
Pre-made pizza doughsuch as Mazor’s frozen mini pizza dough rounds (kosher), 24 count and 3” in diameter each, 12 oz package. See notes below for alternatives.
½cuppizza saucestore bought is fine
1teaspoondried Italian oreganooptional
¾cupshredded mozzarella cheese
1teaspoonfresh basiljulienned and packed
favorite pizza toppingsoptional
Instructions
Place a rack in the center of the oven. Preheat the oven to 450ºF.
Place parchment on 2 baking sheet pans. Place the frozen pizza dough rounds on the sheet pans, about 12 circles per sheet.
Top and form the pizza right on the baking sheets. Spread about 1 teaspoon of tomato sauce on each circle taking care to leave a small empty border around the outer edge, followed by a tiny pinch of dried oregano (optional) over the sauce of each one. Next sprinkle about 1-½ teaspoons of mozzarella cheese on each circle, followed by any pizza toppings if using, and then a small pinch of fresh basil on each.
Lastly, shape each circle into a triangular hamantaschen shape by pinching the top edge of the circle to form the first point, followed by pinching on the left and right sides on the bottom to complete the triangle with 2 more points. Pinch well, and then check to see if all points stayed closed and re-pinch where needed right before it goes in the oven.
Bake in 2 batches for 8-11 minutes, or until the crust is golden brown and the cheese is melted. Serve warm.
Notes
Use premade pizza dough and store bought tomato sauce to save time.
If you can't find the pre-shaped pizza dough mini rounds, use a premade pizza dough in a rectangular shape or roll out a dough ball to ¼ to ⅛ inch thick. Then cut into small circles with a 3 inch cookie or biscuit cutter.
The herbs kick up the flavor for these mini pizzataschen. Try dried Italian oregano, fresh basil, or both.
Re-pinch any points of the triangular dough that don’t stay closed just before it goes into the oven. Pinch hard to make them stay while cooking.
Top and form the pizza-taschens right on the baking sheet. It’s much easier than trying to transfer formed pizzas.
No need to put olive oil or egg wash on exposed dough.
You don’t have to defrost the premade pizza dough circles (Mazor’s) beforehand, because by the time you fill and shape each one, the dough will be defrosted enough to bake.
Make ahead directions: Prep the pizza early in the day and leave them in the refrigerator unbaked until about 30 minutes before serving. Leave out on the counter for about 15 minutes and then bake.
How to store: Store leftovers in an airtight container in the refrigerator for 2-3 days.
How to reheat: Reheat leftovers in the oven at 350°F until warmed throughout and crisp on the edges.