Mini Deep-Dish Pizza Cups
Yield: 6 mini pizzas
Prep Time: 20 minutes
Cook Time: 18–22 minutes
Ingredients
For the Crust
- 1 lb refrigerated pizza dough (or homemade)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
Pizza Sauce
- ¾ cup pizza sauce
Cheese
- 2 cups shredded mozzarella
- ¼ cup grated Parmesan
Toppings
- 20–24 pepperoni slices
- ½ cup cooked Italian sausage, crumbled
- ¼ cup diced green bell pepper
- ¼ cup diced yellow bell pepper
- ¼ cup sliced black olives
- Optional:
- Mushrooms
- Red onion
- Bacon
- Jalapeños
Equipment
- Six 8-ounce foil ramekins or mini cake pans
- Baking sheet
Instructions
Step 1: Prepare Oven
Preheat oven to 400°F (200°C).
Lightly grease the foil cups with cooking spray or olive oil.
Step 2: Prepare Dough
Divide pizza dough into 6 equal balls.
Roll each into a circle about 6 inches wide.
Press each circle into a foil cup, pushing dough up the sides.
Brush with olive oil.
Sprinkle garlic powder and Italian seasoning inside.
Step 3: Assemble
Layer in this order:
- 2 tablespoons pizza sauce
- Mozzarella cheese
- Pepperoni
- Sausage
- Bell peppers
- Olives
- Parmesan
- Extra mozzarella on top
Don’t overfill.
Step 4: Bake
Place cups on a baking sheet.
Bake 18–22 minutes until:
- Crust is golden brown
- Cheese is bubbly
- Internal temperature reaches 165°F (74°C) if using raw meat (pre-cooked toppings are recommended).
Broil for 1–2 minutes if you want extra browning.
Step 5: Cool
Allow pizzas to rest 5 minutes before removing from cups.
Serve warm.
Nutrition Information (Approximate, per pizza)
- Calories: 470
- Protein: 22 g
- Carbohydrates: 32 g
- Fat: 28 g
- Saturated Fat: 11 g
- Cholesterol: 60 mg
- Sodium: 980 mg
- Fiber: 2 g
- Sugar: 4 g
Nutrition will vary depending on the dough, sauce, cheese, and toppings you use.
Storage
Refrigerator: 3–4 days in an airtight container.
Freezer: Up to 2 months.
Reheat in a 375°F oven for 8–10 minutes or in an air fryer at 350°F for 4–6 minutes to keep the crust crisp.
Recipe Tips
- Pre-cook sausage before adding.
- Pat pepperoni dry to reduce excess grease.
- Don’t overload with sauce to avoid a soggy crust.
- For extra-crispy bottoms, bake the crusts for 5 minutes before filling.
Variations
- Supreme: Pepperoni, sausage, onions, peppers, mushrooms, olives.
- Meat Lovers: Pepperoni, sausage, bacon, ham.
- Veggie: Mushrooms, spinach, peppers, onions, olives.
- Hawaiian: Ham and pineapple.
- Buffalo Chicken: Cooked chicken, buffalo sauce, mozzarella, drizzle with ranch after baking.
Frequently Asked Questions
Q: Can I make these ahead of time?
Yes. Assemble up to 24 hours ahead, refrigerate, and bake just before serving.
Q: Can I use biscuit dough instead of pizza dough?
Yes, but the texture will be softer and more bread-like.
Q: Can I use muffin tins?
Yes. This recipe also works in a jumbo muffin pan. Reduce baking time to about 15–18 minutes.
Q: How do I keep the crust crispy?
Use a moderate amount of sauce, avoid watery vegetables, and let the pizzas cool for a few minutes after baking.
Q: What cheese works best?
Low-moisture mozzarella melts well and gives the classic pizza texture. You can also add provolone, Monterey Jack, or a small amount of cheddar for extra flavor.
