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Baseball Diamond Pizza Recipe by Jesse Bluma

Diamond Mini-Pizzas


1/2 cup water
1/2 cup milk
1 package dry yeast or 2 1/2 teaspoons
1/8 teaspoon sugar
2 1/2 cups organic all-purpose flour with a small amount extra for the kneading process
1 tablespoon extra-virgin olive oil, with a small amount more more for brushing the dough
1 teaspoon coarse salt

Makes about 6 servings.

Dough Directions

In a small saucepan over low heat bring the water and milk to a lukewarm temperature (about 45 seconds). 
In a bowl pour in the water and milk mixture. 
Then sprinkle the yeast and the sugar into the bowl and stir. 
Let the ingredients in the bowl sit until the yeast has dissolved (about 5 minutes).

Next mix in the olive oil, flour, and the coarse salt. 
Combine the ingredients, then knead the mixture on a lightly floured board until the dough is smooth, this process with take 10 to 15 minutes.
*Note:  If this is your first time making pizza dough be confident, the dough will not bite.  The more times you make dough the easier it will get for you.  Remember that the dough will be sticky for about the first five minutes of kneading, it will then form into a ball as you continue kneading.
*Note:  For the more advanced baker and cook stretch your creative muscles and add your favorite herbs to the dough.

After kneading the dough brush a large bowl with olive oil. 
Gently place the dough in the bowl and lightly brush the dough with olive oil. 
Cover with a clean dish towel and let stand in a warm place until is has doubled in size (about 3 hours). 
 After 3 hours punch the dough down and then divide it into individual portions of about 1/2 cup in size.   
The portions are to be covered until you are ready to roll it out.  
Roll the dough out and then cut into diamond shapes or use a diamond cutter or pattern.


29 ounces tomato puree (no salt added)
4 cloves garlic, finely diced
1 tablespoon olive oil
1 tablespoon honey
1/4 teaspoon cumin seed
1/2 teaspoon fresh ground pepper

Sauce Directions

Add the sauce ingredients into a sauce pan.
Cover and heat on warm to low heat on the stove for about ten minutes.
Remove from heat and let sit for about 30 minutes, until flavors have developed.


3 garlic cloves, finely diced
1/2 cup white onion, finely diced
1 tomatillo, thinly sliced
1 yellow pepper, cut into strips
2 tablespoons flaxseed meal

Baking Diamond Mini-Pizzas

Pre-heat oven to 425° Fahrenheit (218.3° Celsius). 

Coat a 12-inch pizza pan or 13x9-inch baking sheet with cooking spray.

Measure, cut, and place the parchment paper on the pan.

Place the diamond shaped dough portions on the pan, leaving a couple inches in between each.

Bake the diamonds for 5 minutes.

Use oven mitts to remove from the oven, be careful and remember the pan will remain hot.

Lightly brush each diamond with olive oil.

Lightly spread sauce on to the tops of the diamonds.

Evenly distribute the toppings.

Use oven mitts to return the pan to the oven, bake for about 9 minutes (ovens vary, so it may take more or less time).

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