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Mini Deep Dish Pizzas
from Tiffany at eatathomecooks.com
Prep Time
20
mins
Cook Time
17
mins
Total Time
37
mins
Servings:
6
to 8
Calories:
589
kcal
Ingredients
4-5
Tbs.
olive oil
divided
⅔
cup
onion
chopped
4
cloves
of garlic
minced
2
14.5 oz. cans
petite diced tomatoes
4
tsp.
Italian seasoning
2
balls
prepared pizza dough
about 32 oz.
1
green pepper
finely diced
2
cups
mozzarella cheese
shredded
Instructions
Pre-heat oven to 350°.
Heat 2 Tbs. olive oil in a large frying pan, until shimmering
Add the onion and cook for 5 minutes, until translucent.
Stir in minced garlic.
Cook for about 30 seconds, or until fragrant.
Stir in diced tomatoes and Italian seasoning.
Cook until slightly thickened, about 15 minutes.
Remove from heat and set aside.
Add 1 tsp. olive oil to each well of a cupcake tin.
Roll out pizza dough until about ¼” thick.
Using a biscuit cutter slightly larger than the opening of your cupcake pan, cut out rounds of dough and push them into the cupcake pans.
(If you don’t have a biscuit cutter, a large cup or small bowl would work too!)
Add a heaping Tbs. of the tomato sauce to each pizza dough cup.
Top with chopped peppers and shredded mozzarella cheese.
Bake for 15-18 minutes, until cheese is bubbly and dough is lightly browned on top.
Remove from oven and let cool for two minutes before removing to a serving tray.
Notes
Notes: These freeze well! Thaw in the refrigerator overnight.
Nutrition
Serving:
6
to 8
|
Calories:
589
kcal
|
Carbohydrates:
78
g
|
Protein:
21
g
|
Fat:
23
g
|
Saturated Fat:
7
g
|
Cholesterol:
29
mg
|
Sodium:
1330
mg
|
Potassium:
140
mg
|
Fiber:
4
g
|
Sugar:
11
g
|
Vitamin A:
383
IU
|
Vitamin C:
18
mg
|
Calcium:
251
mg
|
Iron:
6
mg