Berno Hut Pizza

Pizza, Pizza! We take pizza pretty seriously in the Berno household. We’re not ones to order out, though; we make personal pizzas from scratch! With so many toppings to choose from, homemade dough, and a relatively quick cooking time, the mini pizzas are perfect for family and friends on the weekend. Plus, since everyone creates their own, no one has any toppings they don’t want!

To make them, you can use either homemade dough (recipe below) or store bought dough. Roll it out into the size you want and brush with olive oil. Bake for about 4 minutes at 400F. Remove from oven and add whatever toppings you want. Return the pizzas to the oven and bake for another 15-18 minutes. Watch them- cooking time varies depending on thickness and amount of toppings).

Personally, I love veggie pizzas with little cheese but feel free to add whatver you want. Some ideas include: carrots, mushrooms, garlic, olives, onion, spinach, avocado, tomatoes, potatoes, peppers, broccolis, beans, squash, zucchini, marinara, tomato saucse, pesto, brie, mozzerella, ricotta, cheddar, feta, parmesan, basil, oregano, chives, parsely, sausage, pepperoni, chicken,  and turkey. Go crazy!

Homemade Pizza Dough

3 cups flour

-1 tsp salt

-1 packet RapidRise Yeast

-1 cup warm water (120-130F)

-3 tbls olive oil

Directions: Combine the dry ingredients in a bowl. Add water and oil, stirring until combined. Knead dough on floured surface until smooth and elasticy (about 4-6 minutes). Cover dough and let rest for 10 minutes.

The dough can be made hours ahead of time so long as you keep it covered. Extra dough can be frozen for future use.

Bon Appetit!



Hello there! Welcome to my blog- a charming little world full of baked deliciousness, sparkly crafts, and, more often than not, Christmas! I’ve been wanting to try blogging for a while, but, well, life happens. I’ll be posting craft ideas, adventures in food, and little contemplations of nothingness whenever they should grace me with their presence so check back often!

To kick us off… lemon muffins! My mom’s super excited because, for the past ten years, our meyer lemon trees has bore us very few lemons. Apparently, nature decided it liked last summer’s drought, and we’ve picked hundreds of lemons from our tree! We’ve been trying to use them up (our freezer’s already full of juice) and so… voila!

They look and smell amazing, and I can’t wait to have one for breakfast tomorrow! The family’s already tried them and gives them two thumbs up. Plus, ther’yre simple to make!



  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2/3 cup evaportated milk
  • 2 tbls lemon juice
  • 1/3 cup olive or vegetable oil
  • 1 1/2 teaspoons lemon zest
  • FOR GLAZE: 1/3 cup sugar & 1/4 cup lemon juice


 Preheat oven to 400.

2. Combine flour, sugar, baking powder and salt in large bowl.

3. Mix in eggs, evaporated milk, oil, juice, and lemon zest. Stir until just combined. Pour into muffin pan with liners.

4. Bake for 20 minutes. Using a toothpick, poke numerous holes in the muffins, piercing all the way to the bottom. Spoon the hot glaze over the muffins

For the Syrup: heat the sugar and juice together over low heat for 5 minutes, stirring constantly.

See! I told you it’s simple! The tricky part was avoiding a moat around your muffins. Try spooning the syrup on a little at a time so it will be evenly distributed. Enjoy!

Much love and happy baking!