Sausage And Pepper Mini Deep-Dish Pizzas
Delight your taste buds with these homemade mini deep-dish pizzas. Soft and pliable dough, topped with a delightful combination of melted cheeses, savory sausage, and caramelized bell peppers. These individual-sized pizzas are perfect for a cozy night in or for sharing with friends. Enjoy the comforting aroma of freshly baked pizzas wafting through your kitchen as you prepare these delicious treats.
— Constant Cookbook
Ingredients
- 1 package (2 1/4 tsp.) active dry yeast
- 3/4 cup warm water (105° to 110°F)
- 1 tsp. sugar
- 1/3 cup vegetable oil
- 2 1/2 cups all-purpose flour, plus more as needed
- 1 tsp. salt
- 3 1/2 Tbs. olive oil
- 2 red or green bell peppers, seeded and thinly sliced
- Salt and freshly ground pepper, to taste
- 1/2 lb. mild Italian sausage, casings removed
- 4 slices provolone cheese
- 1/2 lb. mozzarella cheese, grated
- 1/4 cup grated Parmigiano-Reggiano cheese
- 2 cups tomato pizza sauce
Instructions
- To prepare the dough, in the bowl of an electric mixer, combine the yeast, water and sugar and whisk by hand until dissolved. Let stand for 5 minutes, then add the vegetable oil, flour and salt. Place the bowl on the mixer, attach the dough hook and knead on low speed until smooth and pliable, about 5 minutes.
- Turn the dough out onto a work surface and divide into 4 equal pieces. Knead each piece by hand for 30 seconds, shaping the dough into a ball and dusting with a little flour if needed. Dust a baking sheet with flour and place the dough on the sheet. Cover loosely with plastic wrap and let the dough rise at room temperature for 2 hours.
- Meanwhile, prepare the topping: In a fry pan over medium heat, warm 1 Tbs. of the olive oil. Add the bell peppers, salt and pepper, and cook until soft and lightly caramelized, 5 to 7 minutes. Transfer the peppers to a bowl.
- Return the pan to medium heat, add the sausage and cook, breaking the meat into smaller pieces with a wooden spoon, until no longer pink, about 5 minutes. Transfer the sausage to a separate bowl.
- Position a rack in the lower third of an oven and preheat to 450°F.
- Divide the remaining olive oil among 4 mini deep-dish pizza pans (about 2 tsp. per pan), thoroughly greasing each pan. Place a dough ball in each pan and, using your fingers, press the dough in an even layer across the bottom and up the sides of the pans.
- Place 1 provolone slice on each dough round. Top with the mozzarella, Parmigiano-Reggiano, bell peppers and sausage, dividing evenly. Using the back of a spoon, spread 1/2 cup of the tomato pizza sauce on top of each pizza. If desired, place more toppings on the sauce.
- Bake the pizzas until the crusts are golden, 30 to 35 minutes. Remove the pizzas from the oven and let stand for 5 minutes before serving. Makes 4 mini deep-dish pizzas.
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