Mini Deep Dish Pizzas
In this super easy and semi-homemade recipe, we'll be making mini deep dish pizzas that are smothered in garlic butter and topped with parmesan. These are the perfect football food, appetizer or just fun for kids! Dip them in ranch or marinara.
Servings: 8 mini pizzas
Ingredients
Mini Deep Dish Pizzas
- 1 Pillsbury pizza dough tube
- 1/2 cup marinara sauce
- 1 1/2 cups mozzarella cheese, shredded
- 20 slices pepperoni, diced
- grated parmesan enough to sprinkle on top
- red pepper flakes optional
- optional dipping sauce - ranch or leftover marinara
Garlic Butter
- 4 tbsp butter
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, minced
Instructions
- Preheat oven to 375 degrees.
- Roll out the dough, cutting them into 8 equal sized squares. Grease the muffin tin, then press the dough into each muffin cup, pressing it up the sides.
- Start with a layer of cheese at the bottom (to prevent sogginess), then a sprinkle of pepperoni, a dollop of sauce, then a little more cheese and pepperoni. Then finish it off with a dollop more of sauce another sprinkle of cheese on top.
- Bake in preheated oven for 10 minutes. Mix together garlic butter and spread it over the top of the pizzas and any exposed crusts. Continue baking for another 5-8 minutes or until they are golden brown.
- Top the pizzas with parmesan immediately after they come out of the oven along with red pepper flakes (if desired).
Notes
**I like to test the bottoms of the pizzas for doneness as sometimes the tops cook before the bottom. Use a knife to carefully lift one of them to confirm the bottom that's it's golden brown and crisp.
If the tops cook before the bottom, simply return to the oven with a piece of foil sprayed with nonstick spray placed over the pizzas. This will prevent the tops from browning too quickly and the spray will prevent all the cheese from sticking to the foil. Cook for an addition 3-5 minutes or until the bottom of the crust is crisp.