Mini Deep-Dish Pizzas
from Tiffany at eatathomecooks.com
Servings: 6
Calories: 478kcal
Ingredients
- 7 Tbs. olive oil divided
- ⅓ cup onion chopped
- 2 cloves garlic minced
- 15 oz. can petite diced tomatoes
- 2 tsp. Italian seasoning
- 16 oz. pizza dough
- 1 small green pepper finely diced
- 8 oz. mozzarella cheese shredded
Instructions
For the pasta sauce:
- Pre-heat oven to 350°.
- Heat 1 Tbs. olive oil in a large frying pan, until shimmering. Add the onion and cook for 5 minutes, until translucent.
- Stir in minced garlic and cook for about 30 seconds, or until fragrant.
- Stir in diced tomatoes and Italian seasoning, cooking until slightly thickened, about 15 minutes.
- Remove from heat and set aside.
For the pizzas:
- 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 tomato sauce to each pizza dough cup.
- Top with chopped peppers and shredded mozzarella cheese.
- Bake for 15-18 minutes, until the cheese is bubbly and the dough is lightly browned on top.
- Remove from the oven and cool for two minutes before removing to a serving tray.
Notes
Mini pizzas freeze well. Place in a plastic freezer bag. To reheat, microwave or heat in oven.
Nutrition
Calories: 478kcal | Carbohydrates: 45g | Protein: 16g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 30mg | Sodium: 879mg | Potassium: 296mg | Fiber: 4g | Sugar: 9g | Vitamin A: 482IU | Vitamin C: 17mg | Calcium: 246mg | Iron: 4mg