For those who love pizza but want to share that joy with their dog, these mini pizzas are the perfect solution. They are prepared in a mini muffin tray, have a whole wheat flour base, and are filled with pumpkin puree instead of tomato, a handful of cheese, and a few pieces of chicken. The result is a fun, safe snack suitable for occasional consumption.
Ingredients
- Coconut oil as needed for greasing the mold
- 225 g of whole wheat pizza dough (see below or pre-made)
- 80 g of natural pumpkin puree (not the one for pumpkin pie)
- 50 g of grated cheese (mozzarella or cheddar)
- 120 g of cooked chicken breast cut into cubes
For the whole wheat dough
- 4 g (about 3/4 teaspoon) of dry yeast
- 120 ml of warm water (40-46 degrees)
- 10 ml of melted coconut oil
- 5 ml of honey
- 200 g of whole wheat flour
Procedure
- Mix yeast and water in a large bowl and let it rest for 2 minutes. Add coconut oil and honey.
- Stir in the flour with a wooden spoon until you get a soft dough. Form a ball and knead briefly.
- Cover the bowl with a cloth and let it rise in a warm place for about 2 hours.
- Preheat the oven to 230 degrees and grease the mini muffin tray with a little coconut oil.
- Roll out the dough thinly and cut out 24 discs of about 5 cm in diameter with a cookie cutter or a glass.
- Place each disc in the bottom of the mold, slightly raising the edges.
- Distribute about 4 ml of pumpkin puree in each cup, then sprinkle with a teaspoon of cheese and a few pieces of chicken.
- Bake for 8-10 minutes, until the cheese bubbles and the edges turn golden.
- Let cool slightly before serving to your dog.
Notes
You can vary the filling by using ground turkey, salmon, or a layer of yogurt instead of pumpkin. Always check with your veterinarian for any dietary sensitivities your dog may have.
Storage
Once cool, store the mini pizzas in an airtight container in the refrigerator for up to 5 days. They can also be frozen in freezer-safe bags for up to 3 months.