These mini deep dish pizzas are a fun new take on an old favorite. They're great for a cozy night in the country because they have a buttery cornmeal crust and lots of tasty toppings.
Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup cornmeal. 1/4 cup grated Parmesan cheese. 1/2 teaspoon salt. 1/2 teaspoon sugar. 1/2 cup cold unsalted butter, cubed. 1/2 cup ice water. 1/2 pound Italian sausage, cooked and crumbled. 1 cup marinara sauce. 1 1/2 cups shredded mozzarella cheese. 1/4 cup sliced black olives. 1/4 cup sliced green bell pepper. 1/4 cup sliced red onion. 1/4 cup sliced mushrooms. 1/2 teaspoon dried oregano. 1/2 teaspoon dried basil. 1/4 teaspoon crushed red pepper flakes. Fresh basil leaves for garnish.
Instructions: In a food processor, combine the flour, cornmeal, Parmesan cheese, salt, and sugar. Add the cubed cold butter and pulse until the mixture resembles coarse crumbs. With the processor running, slowly drizzle in the ice water until the dough comes together. Divide the dough into 6 equal portions and press each portion into a greased mini deep dish pizza pan, forming a crust. Preheat your oven to 375F 190C. In each pizza crust, layer the cooked Italian sausage, marinara sauce, mozzarella cheese, black olives, green bell pepper, red onion, mushrooms, dried oregano, dried basil, and crushed red pepper flakes. Bake in the preheated oven for 20-25 minutes, or until the crust is golden and the cheese is bubbly and lightly browned. Remove the mini deep dish pizzas from the oven and let them cool slightly before garnishing with fresh basil leaves. Serve hot and enjoy!
Prep Time: 30 minutes
Cook Time: 25 minutes
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