Mini Deep Dish Meatball Pizzas Recipes

MINI DEEP DISH MEATBALL PIZZAS

Steps:

• Preheat oven to 425 degrees F.
• Spray 8 mini cast iron pans with non-stick spray. Set aside.
• Divide dough into 8 pieces. Roll out big enough that the dough fits into the bottom of cast iron pans, plus an extra inch in diameter. Lay each dough in each pan and press so it comes up the side of the inside of the pan.
• Spoon the sauce into the pans, evenly.
• Sprinkle in about half of the mozzarella cheese.
• Add the meatballs, I used 6 to 7 in each pan.
• Toss diced roasted red peppers in each pan, spreading evenly amongst all the pans.
• Sprinkle the pressed (or minced) garlic evenly over each pan.
• Top with other half of the mozzarella cheese. The more the better.
• Save the parmesan cheese, you'll add it towards the end of the cooking process.
• Place the cast iron pans in the oven carefully. Place a foil-lined cookie sheet on the rack below to catch anything that may drip over. Cook for about 8 to 11 minutes.
• Pull out of the oven and add a square of parmesan over each meatball, place them back in the oven and cook for about 3 to 5 minutes more, just enough for the parmesan to melt.
• Remove carefully from oven. Place a handle cover over each handle, or use a cloth napkin, or small towel. That way no one hurts themselves on the pans. You can serve one to each person, or slice them into pieces. Just warn people the pan is hot. For real!
• Serve with a big old pizza loving smile!

MEATBALL PIZZAS

Steps:

• Preheat oven to 400 degree. Place pitas on a baking sheet. Dividing evenly, layer with mozzarella, onion, and tomato. Top each pita with 4 meatballs, pressing to push them in.
• Bake until meatballs are cooked through, cheese is melted, and pitas are crisp, about 20 minutes. Serve immediately.

MINI DEEP-DISH PIZZAS

Steps:

• Preheat the oven to 425 degrees F. Spray the cavities of a mini muffin pan with cooking spray.
• Remove the pizza dough from the packaging and allow it to come to room temperature on a floured surface.
• Using a rolling pin or your hands, roll it out into a VERY thin layer. Using either a small round cookie cutter (about 2 inches) or an empty 4.5-ounce can, cut it into rounds.
• Using your fingers, stretch the dough without tearing and press into the prepared muffin cups.
• Next, assemble the pizzas. Spoon about 2 teaspoons of the crushed tomatoes into each cup. Sprinkle with a little Italian seasoning and top with about 1 tablespoon of mozzarella. Top with the mushrooms, sausage and pepperoni or whatever toppings you prefer.
• Bake until the crust is golden brown and the cheese is melty and bubbly, 15 to 20 minutes.