So, muffin pans – we all have them in our home, but how often do we use them for anything but making delicious ‘out-of-the-box’ cupcakes from Duncan Hines (don’t lie! You love them too!). I recently read a fantabulous recipe from my hero Martha Stewart on Mini Deep-Dish Pizzas that I tried and know you – and your kids – will say mm, mm, good too! Bon apetito! Oh wait, did I mention they only take 30 minutes to make (including prep time) – oh baby!
Servings: 6
Prep Time: 15 minutes
Total Time: 30 minutes
INGREDIENTS:
- Olive Oil, for muffin pan
- All-purpose flour, for rolling
- ½ pound homemade or store-bought pizza dough, in 6 pieces
- Coarse salt and ground pepper
- ½ cup shredded mozzarella (4 ounces)
- 1 large tomato, coarsely chopped
- Desired toppings, such as cooked vegetables, pineapple and ham, or pepperoni
DIRECTIONS:
1. Preheat oven to 450°. Lightly brush 6 standard muffin cups with oil. On a lightly floured work surface, roll out each dough piece to a 6-inch round. Fill each cup with 1 round, gently pressing dough into bottom and sides of cup. Season with salt and pepper.
2. Sprinkle each dough cup with 1 tablespoon each cheese and tomato. Add desired toppings and another tablespoon each cheese and tomato. Bake until dough is golden brown and crisp, 12 minutes.
3. Let cool 2 minutes before removing from cups.
Le Top blog 