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Martha Stewart


18
3
What's This?
Serving size 6
Prep Time
Total Time

That muffin pan is not just for cupcakes. Make these mini deep-dish pizzas using homemade or store-bought dough and your favorite toppings.

Ingredients

Olive oil, for muffin pan All-purpose flour, for rolling½ lb homemade or store-bought pizza dough, in 6 pieces Coarse salt and ground pepper½ cup shredded mozzarella (4 ounces)1 large tomato, coarsely chopped Desired toppings, such as cooked vegetables, pineapple and ham, or pepperoni

Directions

  1. 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.
  2. 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.

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Tags: Pizza, Dinner, Lunch, Kid-Friendly, Vegetarian, Cheese, Tomato, Vegetable

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