Mini deep-dish pepperoni pizzas
Grab your non-stick muffin tin for these perfectly portioned pizzas. You can leave out the pepperoni if you prefer a meatless pie, and top these with sautéed capsicums, onions, mushrooms, or spinach to make deep dish veggie pizzas instead. Great garnishes include chilli flakes and chopped fresh basil.
Fresh pizza dough
⅓ cup(s), (80g)
Light mozzarella cheese
100 g, grated
40 g, slices
Dried chilli flakes
1 tbs, roughly chopped
1 x 3 second spray(s)
- Preheat oven to 180℃. Lightly spray a 12-hole (½ cup capacity) muffin tray with oil.
- Prepare dough as per packet instructions and cut into 12 even pieces. Lightly flour surface and roll each piece of dough into a small disc. Place each piece of dough in the prepared muffin tray and push up sides to create a cup shape. Spread pizza sauce evenly among pizza bases. Top each pizza evenly with mozzarella, pepperoni and chilli flakes.
- Bake for 15-20 minutes, until crust is golden brown. Let stand in tray for 5 minutes before transferring to serving dish. Sprinkle with chopped basil. Serve.