- 1 store-bought pizza dough
- 1/4 cup extra virgin olive oil
- 1 red or green bell pepper, thinly sliced
- 1/2 small onion, thinly sliced
- 1/2 cup mushrooms, thinly sliced
- 1 tsp garlic, crushed
- 1 cup Italian sausage crumbles, cooked
- 1 cup mozzarella cheese, shredded
- 1 cup Mezzetta® Regional Recipes Pizza Sauce
Preheat oven to 425°F.
Prep a muffin tin by lightly oiling the inside of every other cup. Divide pizza dough into 6 pieces. Lightly dust kitchen counter with flour and roll out each piece of dough to about 6" rounds. Line every other muffin cup with the dough and press into the molds around the sides and bottom.
In a medium sauté pan on medium-high heat, drizzle olive oil to coat. When hot, add sliced bell pepper, onion, mushrooms and garlic; sauté about 7 minutes or until vegetables are tender. Drain vegetables of any excess liquid.
To prevent mini deep dish pizzas from being soggy on the bottom, first sprinkle mozzarella cheese, then add sausage crumbles and sautéed vegetables. Next, spoon some pizza Mezzetta® Regional Recipes Pizza Sauce inside the cup and top with a few more vegetables, sausage crumbles or shredded mozzarella, if you choose.
Use a pastry brush and lightly oil the edges of the pizza crust. Place into the oven and cook about 15 minutes or until crust is golden brown. Remove from muffin cups when cool enough to handle.
Chef's Notes: Have a pizza party with kids and let them customize their own pizzas. Set up all the ingredients and let the kids have all the fun with this appetizer.