Saturday, September 28, 2013

Individual Portions: Part 3

Here is my final individually portioned recipe that I tried (at least, for this round). It was so easy. You could actually have your kids help you make this. They might have fun with it.

I used a standard muffin pan for this recipe. It made for a perfect size for a child's lunch or for a buffet-style dinner.

Mini Deep-Dish Pizzas


Olive oil, for muffin pan
All-purpose flour, for rolling
1/2 pound homemade or store-bought pizza dough, in 6 pieces
Coarse salt and ground pepper
1/2 cup shredded mozzarella (4 ounces)
1 large tomato, coarsely chopped
Desired toppings, such as cooked vegetables, pineapple and ham, olives, mushrooms, or pepperoni


Preheat oven to 450 degrees. Lightly brush 6 standard 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.

Sprinkle each dough cup with 1 tablespoon each of cheese and tomato. Add desired toppings and another tablespoon each cheese and tomato. Bake until dough is golden brown and crisp, about 12 minutes. Let cool 2 minutes before removing from cups.

Source: Everyday Food, September 2010. You can find the recipe here.

Notes: I used bottled pizza sauce instead of the tomatoes to make it more kid friendly for my boys. This was so easy and a nice way to change things up for pizza.

1 comment:

  1. Interesting recipe. What was the benefit of the muffin tins? Wouldn't it work to just make individual pizzas?