Thursday, September 9, 2010
Muffin Tin Deep-Dish Pizzas
My latest issue of Everyday Food arrived in mail, and that night I made a new recipe out of it. That's called "Wow this picture is really calling to me" and "I think I have pizza dough in the freezer". Almost like an aligning of the stars...or maybe my menu plan really wasn't interesting me! I love it when I can try new recipe without running to the store!
Muffin Tin Pizzas
From Everyday Food
Makes 6 (I made 12)
1/2 pound homemade or store-bought pizza dough, in 6 pieces
1/2 cup shredded mozzarella (4 ounces)
1 large tomato, coarsely chopped
desired toppings, such as cooked vegetables, olives, pineapple, ham or pepperoni
Preheat oven to 450 degrees. Lightly brush 6 standard muffin cups with oil. Roll out each dough piece on a lightly floured work surface to approx 6 inch round. Fill each cup with 1 rounds, gently pressing dough into bottom and sides of cup.
Sprinkle each dough cup with 1 tablespoon each cheese and tomato. (We tried half with tomato paste)
Add desired toppings and another tablespoon cheese.
Bake until dough is golden brown and crisp, 12 minutes. Let cool for 2 minutes before removing from cups.
These would be good as a hand-held party food, like a Super Bowl game, but they weren't overly filling by themselves. We preferred the pizzas with tomato paste in them, but didn't mind the ones without. The ones with raw tomatoes seemed to be more watery than the ones with tomato paste that held in all the yummy fillings.
The effort that went into these was a lot higher than just slapping together a pizza, so I don't think I would repeat for another weeknight meal, but for a fun party it would be worth it.
If you're looking for more muffin tin food, take a look at Muffin Tin Meatloaves!
Simple Cooking | Easy Cooking