Deep-dish mini pizzas. And with that crisp, deep dish tortilla crust, these babies are simply irresistible. Also known as Chicago deep dish pizza, it doubles down on everything: a thick pie-like crust serves as a foundation for copious amounts of chunky tomato sauce, cheese and other Sound like something you might enjoy? Then check out our recipe for mini deep dish pizzas that you can find in this video!

Ingredients of Deep-dish mini pizzas

1. It’s 1 can of 14oz.refrigerated pizza crust.
2. You need 1 1/2 cup of kraft shredded itilian five cheese with a touch of philadelphia.
3. It’s 1 can of 8 oz.pizza sause.
4. It’s 12 slice of pepperoni.
5. Prepare 2 tbsp of grated parmesan cheese.
6. Prepare 1/8 tsp of dried oregano.

The best deep dish pizza in Chicago is famous for its thick, high golden crust and cheesy fillings/toppings. To keep the Chicago style deep dish pizza momentum going, these mini pizzas begin at the layering process with fresh Mozzarella slices on the base instead of pizza sauce. EASY Mini Deep Dish Hawaiian Pizzas baked in premade crescent dinner rolls for an easy buttery, fluffy crust and stuffed with your favorite Hawaiian So for these mini pizzas, I went with my favorite Hawaiian pizza. Hawaiian pizza has been my favorite type of pizza for as long as I can remember.

Deep-dish mini pizzas step by step

1. Heat oven to 400° F..
2. Unroll pizza dough.Cut into 12(3×2") retangles. Place 1 in each of 12 muffin pan cups sprayed with cooking spray..
3. Sprinkle half the shredded cheese into cups; top with pizza sause, remaining cheese and pepperoini. Sprinkle with paemesan cheese oregano..
4. Bake 11 to 12 min. Or until crusts are golden brown and cheese is melted. Cool 5 min. Before removing from pan..

Deep dish pizza ain't got nuthin' on these babies. Dive into these savory pizza bites and let all your dreams come true! MORE+ LESS You've got two hands – so use one to grab a mini deep-dish pizza, and the other to — well — grab another! Some of your friends and acquaintances will say it can't be done at home. You need a brick oven, specialty equipment, and years of training.