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90% would make again

Muffin Tin Deep Dish Pizzas

These deep dish pizzas are the perfect little bites! They bake up in just a few minutes, and are totally customizable. We feature Chicago Deep Dish, Caprese, and Sausage and Pepper versions, but feel free to customize them with your own favorite toppings! But don’t skip the roasted garlic butter for brushing, it’s easy to make and oh so delicious.

Tasty Team
Total Time

1 hr 45 min

1 hr 45 min

Prep Time

30 minutes

30 min

Cook Time

1 hr 10 min

1 hr 10 min

Inspired by cafedelites.com

Total Time

1 hr 45 min

1 hr 45 min

Prep Time

30 minutes

30 min

Cook Time

1 hr 10 min

1 hr 10 min

Ingredients

for 4 servings

Roasted Garlic Butter

  • 1 small head garlic, halved crosswise
  • 2 teaspoons extra virgin olive oil
  • 6 tablespoons unsalted butter, melted

Deep Dish Pizzas

  • nonstick cooking spray
  • all purpose flour, for dusting
  • 1 tube pizza dough
  • ¾ cup shredded mozzarella cheese (75 g), divided
  • 8 slices pepperoni
  • ½ cup pizza sauce (130 g), divided
  • 1 tablespoon grated parmesan cheese
  • ¼ lb ground italian sausage (105 g), cooked
  • 2 tablespoons green bell pepper, finely diced
  • 2 tablespoons yellow onion, finely diced
  • 8 cherry tomatoes, cut in half
  • store bought balsamic glaze, for garnish
  • 1 tablespoon fresh basil, sliced, for garnish

Nutrition Info

  • Calories 683
  • Fat 38g
  • Carbs 63g
  • Fiber 3g
  • Sugar 5g
  • Protein 20g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400°F (200°C).
  2. Make the roasted garlic butter: Drizzle the halved head of garlic with the olive oil and wrap tightly in aluminum foil.
  3. Transfer to the oven to bake for 40–50 minutes, or until the garlic cloves are golden and tender. Set aside to cool completely. Squeeze the garlic cloves into a bowl and mash into a paste using a fork. Add the melted butter and stir to combine. Keep in a warm place until ready to use. If the garlic butter solidifies, microwave for 15–20 seconds before using.
  4. Make the deep dish pizzas: Lightly grease a 12-cup muffin pan with nonstick spray.
  5. On a lightly floured surface, unroll the pizza dough and roll out slightly. Cut the dough lengthwise into quarters and crosswise into thirds so you have 12 squares total.
  6. Gently shape each piece of dough into a circle, then place into a prepared muffin cup, pressing the dough flush against the bottom and sides. Brush each dough cup with the roasted garlic butter.
  7. To 4 of the dough cups, add 1 tablespoon shredded mozzarella and 2 slices of pepperoni. Top with 1 tablespoon pizza sauce and a sprinkle of grated Parmesan to create mini Chicago-style deep dish pizzas.
  8. To another 4 dough cups, add 1 tablespoon pizza sauce, 1 tablespoon Italian sausage, ½ tablespoon diced green pepper, and ½ tablespoon diced onion. Finish with 1 tablespoon of shredded mozzarella to create mini Italian sausage and pepper deep dish pizzas.
  9. To the remaining 4 dough cups, add 4 cherry tomato halves and 1 tablespoon shredded mozzarella to each to create mini caprese deep dish pizzas.
  10. Transfer the pizzas to the oven to bake for 15–18 minutes, or until the dough is golden brown and the cheese is melted. Let cool in the pan for 5 minutes, then transfer to a serving platter. Drizzle the caprese pizzas with balsamic glaze and garnish with the basil.
  11. Serve warm.
  12. Enjoy!

Ingredients

for 4 servings

Roasted Garlic Butter

  • 1 small head garlic, halved crosswise
  • 2 teaspoons extra virgin olive oil
  • 6 tablespoons unsalted butter, melted

Deep Dish Pizzas

  • nonstick cooking spray
  • all purpose flour, for dusting
  • 1 tube pizza dough
  • ¾ cup shredded mozzarella cheese (75 g), divided
  • 8 slices pepperoni
  • ½ cup pizza sauce (130 g), divided
  • 1 tablespoon grated parmesan cheese
  • ¼ lb ground italian sausage (105 g), cooked
  • 2 tablespoons green bell pepper, finely diced
  • 2 tablespoons yellow onion, finely diced
  • 8 cherry tomatoes, cut in half
  • store bought balsamic glaze, for garnish
  • 1 tablespoon fresh basil, sliced, for garnish

Nutrition Info

  • Calories 683
  • Fat 38g
  • Carbs 63g
  • Fiber 3g
  • Sugar 5g
  • Protein 20g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400°F (200°C).
  2. Make the roasted garlic butter: Drizzle the halved head of garlic with the olive oil and wrap tightly in aluminum foil.
  3. Transfer to the oven to bake for 40–50 minutes, or until the garlic cloves are golden and tender. Set aside to cool completely. Squeeze the garlic cloves into a bowl and mash into a paste using a fork. Add the melted butter and stir to combine. Keep in a warm place until ready to use. If the garlic butter solidifies, microwave for 15–20 seconds before using.
  4. Make the deep dish pizzas: Lightly grease a 12-cup muffin pan with nonstick spray.
  5. On a lightly floured surface, unroll the pizza dough and roll out slightly. Cut the dough lengthwise into quarters and crosswise into thirds so you have 12 squares total.
  6. Gently shape each piece of dough into a circle, then place into a prepared muffin cup, pressing the dough flush against the bottom and sides. Brush each dough cup with the roasted garlic butter.
  7. To 4 of the dough cups, add 1 tablespoon shredded mozzarella and 2 slices of pepperoni. Top with 1 tablespoon pizza sauce and a sprinkle of grated Parmesan to create mini Chicago-style deep dish pizzas.
  8. To another 4 dough cups, add 1 tablespoon pizza sauce, 1 tablespoon Italian sausage, ½ tablespoon diced green pepper, and ½ tablespoon diced onion. Finish with 1 tablespoon of shredded mozzarella to create mini Italian sausage and pepper deep dish pizzas.
  9. To the remaining 4 dough cups, add 4 cherry tomato halves and 1 tablespoon shredded mozzarella to each to create mini caprese deep dish pizzas.
  10. Transfer the pizzas to the oven to bake for 15–18 minutes, or until the dough is golden brown and the cheese is melted. Let cool in the pan for 5 minutes, then transfer to a serving platter. Drizzle the caprese pizzas with balsamic glaze and garnish with the basil.
  11. Serve warm.
  12. Enjoy!

Inspired by cafedelites.com

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