Post by Loupy on Feb 22, 2014 14:23:44 GMT -7
Mini Deep-Dish Pizzas
By Martha Stewart @ www.kitchendaily.com/
That muffin pan is not just for cupcakes. Make these mini deep-dish pizzas using homemade or store-bought dough and your favorite toppings.
Prep Time: 15MIN
Total Time: 30MIN
Servings: 6
Ingredients
Olive oil, for muffin pan All-purpose flour, for rolling
½ lb homemade or store-bought pizza dough, in 6 pieces
Coarse salt and ground pepper
½ cup shredded mozzarella (4 ounces)
1 large tomato, coarsely chopped
Desired toppings, such as cooked vegetables, pineapple and ham, or pepperoni
Directions
Preheat oven to 450 degrees.
Lightly brush 6 standard muffin cups with oil.
On a lightly floured work surface, roll out each dough piece to a 6-inch round.
Fill each cup with 1 round, gently pressing dough into bottom and sides of cup.
Season with salt and pepper.
Sprinkle each dough cup with 1 tablespoon each cheese and tomato.
Add desired toppings and another tablespoon each cheese and tomato.
Bake until dough is golden brown and crisp, 12 minutes. Let cool 2 minutes before removing from cups.
Cook's Note
Standard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between.
Nonstick pans are nice but not essential.
Beware of very thin pans, which often lead to burning.
Place pans on a baking sheet to make them easier to get in and out of the oven.
By Martha Stewart @ www.kitchendaily.com/
That muffin pan is not just for cupcakes. Make these mini deep-dish pizzas using homemade or store-bought dough and your favorite toppings.
Prep Time: 15MIN
Total Time: 30MIN
Servings: 6
Ingredients
Olive oil, for muffin pan All-purpose flour, for rolling
½ lb homemade or store-bought pizza dough, in 6 pieces
Coarse salt and ground pepper
½ cup shredded mozzarella (4 ounces)
1 large tomato, coarsely chopped
Desired toppings, such as cooked vegetables, pineapple and ham, or pepperoni
Directions
Preheat oven to 450 degrees.
Lightly brush 6 standard muffin cups with oil.
On a lightly floured work surface, roll out each dough piece to a 6-inch round.
Fill each cup with 1 round, gently pressing dough into bottom and sides of cup.
Season with salt and pepper.
Sprinkle each dough cup with 1 tablespoon each cheese and tomato.
Add desired toppings and another tablespoon each cheese and tomato.
Bake until dough is golden brown and crisp, 12 minutes. Let cool 2 minutes before removing from cups.
Cook's Note
Standard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between.
Nonstick pans are nice but not essential.
Beware of very thin pans, which often lead to burning.
Place pans on a baking sheet to make them easier to get in and out of the oven.
