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Vegetarian Recipe – Mini Deep Dish Muffin Pizzas

minideepdishpizza.jpgAndrew saw these cute little mini deep dish pizzas and decided we had to give them a try – since we were just in Chicago this summer, we developed a love for Chicago style deep dish pizza. I, of course, forgot to get a photo of them when we made them last night, so, for now, Martha’s photo will have to do. Hopefully I’ll remember to get a photo of them next time we make them, and I will update. Ours had different toppings in them than what’s pictured, which I’ve used in this recipe, but you can substitute or add any toppings you like. Our muffin cups were smaller than standard, so we actually made 12 pizzas – 3 were done with just cheese and tomatoes, and were still pretty good!

Pizza recipe adapted from Martha Stewart. Dough recipe adapted from The Pioneer Woman Cooks.

Ingredients

  • olive oil (for brushing muffin tins, sautéing vegetables)
  • pizza dough (recipe below)
  • 1/2 cup shredded Italian cheeses of choice (we used a mixture of mozzarella, provolone, roman, asiago, and parmesan)
  • 1 large tomato, diced
  • oregano, basil, garlic to taste
  • 1 white onion
  • 1 green pepper

Directions

  1. Preheat oven to 450 degrees.
  2. Combine diced tomato with oregano, basil, garlic, to desired taste.
  3. Finely chop onion and pepper. We used our food processor for this step, but if you want your veggies to be a bit bigger, you can coarsely chop them with a knife.
  4. Sauté veggies with some olive oil. If you don’t mind your veggies having a little crunch in your pizza (or if you food processored the heck out of them), you can skip this step. I hate my veggies crunchy, so I sautéed them even though they were super tiny.
  5. Lightly brush 6 standard muffin cups with oil.
  6. Divide pizza dough into 6 pieces, fill each muffin cup with one crust, lightly pressing dough into sides and bottom of cup.
  7. Sprinkle each dough cup with cheese and tomato (depending on muffin cup size, a good amount would be from a pinch to a spoonful for now).
  8. Add onion and pepper and more cheese and tomato. If cups aren’t about to overflow, you can top off with some more cheese.
  9. Bake until dough is golden brown and crisp, 10-12 minutes. Let cool 2 minutes before removing from cups.

Dough Ingredients

  • 1 1/2 cups warm water
  • 1 teaspoon (1/2 packet) active dry or instant yeast
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1/3 cup olive oil

Dough Directions

  1. Pour warm water into a bowl. Sprinkle yeast over the water.
  2. In a separate mixing bowl, combine flour and salt.
  3. Mix on low speed, drizzling in olive oil, until combined.
  4. Pour in yeast and water mixture and mix until just combined. Form dough into a ball.
  5. Coat a clean bowl with olive oil, place dough in bowl and turn over to coat in olive oil.
  6. Cover bowl and let sit in a warm place for 1 to 2 hours.
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