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Hey, guys! Today's post is a nom-nom personal-sized pizza recipe that's a copycat from a long-gone restaurant in Memphis. It's a flatbread pizza with a garlicky, herby, olive oil base, topped with tart red onions and dollops of creamy goat cheese. These little pizzas are quick and easy and perfect as appetizers or to serve on game day. They also make for a quick and easy meatless dinner option, too!

These little pizzas came from a restaurant named Maxwell's that I used to love as a teenager. It was the kind of place in the Cooper-Young area that served edible flowers on its salads. 🤓/😎


I remember being a little bewildered looking at the fancy menu and just ordering the most familiar item: pizza.


When it came I was a little disappointed. This didn't look like any pizza I was familiar with, but I ate it anyway, and I was in love! The little bites of chewy/tart/creamy sold me and I became a semi-regular just for this. Sadly, Maxwell's closed when I was in my early 20's but I've often thought about this pizza over the years.


Goat Cheese & Red Onion Mini Pizzas
Source: Southern Mom Loves
Makes: 6 pizzas

Ingredients:

• 6 Greek-Style Pita Bread Rounds (I'm using wheat)
• 8 oz. Goat Cheese
• 1/2 red onion, thinly sliced
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1 tsp. Italian seasoning
• 1 tsp. sea salt
• 1/4 tsp. black pepper
• 1/2 tsp. red pepper flakes (optional)

Directions:

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.

2. Mix up the "sauce" by stirring together the olive oil, garlic, Italian seasoning, salt, pepper, & red pepper flakes.


3. Generously brush the sauce over the Pitas.


4. Top with rings of thinly-sliced red onion.


5. Finish with slices or dollops of goat cheese.


6. Bake for 8-10 minutes, or until golden. If you want to broil these for an additional minute or two to give them some extra color, you can.




I hope you enjoy these mini pizzas as much as we did!