The Pioneer Woman Tasty Kitchen
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Mini Deep Dish Pizzas

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Level: Easy

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Description

A fast, easy way to get dinner on the table.

Ingredients

  • 2 cans Homestyle Biscuit Dough (8 Oz. Size)
  • 1 can Diced Tomatoes (14.5 Oz Can)
  • 1 dash Dried Oregano, to taste
  • 1 dash Dried Basil, To Taste
  • 1 package 6 Oz. Package Of Sliced Pepperoni (or Other Topping Of Your Choice!)
  • 8 ounces, weight Mozzarella Cheese, Shredded
  • Grated Parmesan Cheese, Optional Garnish

Preparation

Spray two 12-count mini muffin pans with cooking spray (recipe makes roughly 20). Preheat oven to 350 F.

Open cans of biscuits. Don’t freak out when it makes a loud popping noise. Fail miserably at that, and then separate out the individual biscuits onto a flat work surface. Using a rolling pin, or your hand, flatten each biscuit. Then cut the dough so that it is large enough to fill the mold of the mini muffin pan. You want it to fill the bottom and up the sides of each muffin cup.

Once the biscuit dough is in place, put 1 teaspoon of diced tomatoes in the bottom of each cup (on top of the dough), more or less to taste. You want the tomatoes to at least fill up the bottom of the cup. Sprinkle each with dried oregano and basil flakes, just to give it a little more flavor. Flavor eeez good!

Layer 2 slices of pepperoni into each cup, or add toppings of your choosing. Cooked Italian sausage and black olives would be good. Or mushrooms and onions. Or just some bell peppers. Or all of the above. Yum.

Next step: pile on the cheese! If you know what’s good for you, add a little Parmesan on top of the mozzarella. The more, the merrier, when it comes to cheese! Add enough that it reaches the top of the muffin cup, if not a little higher. It’ll settle down quite a bit once it’s melted.

Bake in the oven at 350 F for about 12-15 minutes, until the edges are browned and the cheese is melted.

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