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Mini Deep Dish Pizzas


  • 6 Tablespoon + 1 teaspoon Olive oil divided
  • 1/3 cup onion chopped
  • 2 cloves of garlic minced
  • 1 can 14.5 oz. petite diced tomatoes
  • 2 teaspoons Italian seasoning
  • 1 ball approx. 16 oz. pizza dough
  • 1/2 green pepper finely diced
  • 8 oz. mozzarella cheese shredded


  • Pre-heat oven to 350 degrees.
  • Heat 1 tablespoon olive oil in a large frying pan, until shimmering. Add the onion and cook for 5 minutes, until translucent.
  • Stir in minced garlic. Cook for about 30 seconds, or until fragrant.
  • Stir in diced tomatoes and Italian seasoning. Cook until slightly thickened, about 15 minutes. Remove from heat and set aside.
  • Add 1 teaspoon olive oil to each well of a cupcake tin.
  • Roll out pizza dough until about 1/4 inch thick. Using a biscuit cutter slightly larger than the opening of your cupcake pan, cut out rounds of dough and push them into the cupcake pans. (If you don’t have a biscuit cutter, a large cup or small bowl would work too!)
  • Add a heaping tablespoon of the tomato sauce to each pizza dough cup. Top with chopped peppers and shredded mozzarella cheese.
  • Bake for 15-18 minutes, until cheese is bubbly and dough is lightly browned on top.
  • Remove from oven and let cool for two minutes before removing to a serving tray.