Recipe courtesy of Jaymee Sire
Recipe courtesy of Jaymee Sire
Watch how to make this recipe.
Mini Deep-Dish Pizzas
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- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 24 mini pizzas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 267
- Total Fat
- 15 g
- Saturated Fat
- 6 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 12 g
- Cholesterol
- 36 mg
- Sodium
- 611 mg
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 24 mini pizzas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 267
- Total Fat
- 15 g
- Saturated Fat
- 6 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 12 g
- Cholesterol
- 36 mg
- Sodium
- 611 mg
Ingredients
Directions
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22m
Easy
CLASS
Special equipment:
mini muffin pan; 2-inch cookie cutter- Preheat the oven to 425 degrees F. Spray the cavities of a mini muffin pan with cooking spray.
- Remove the pizza dough from the packaging and allow it to come to room temperature on a floured surface.
- Using a rolling pin or your hands, roll it out into a VERY thin layer. Using either a small round cookie cutter (about 2 inches) or an empty 4.5-ounce can, cut it into rounds.
- Using your fingers, stretch the dough without tearing and press into the prepared muffin cups.
- Next, assemble the pizzas. Spoon about 2 teaspoons of the crushed tomatoes into each cup. Sprinkle with a little Italian seasoning and top with about 1 tablespoon of mozzarella. Top with the mushrooms, sausage and pepperoni or whatever toppings you prefer.
- Bake until the crust is golden brown and the cheese is melty and bubbly, 15 to 20 minutes.
