Mini Caprese Deep Dish Pizzas

Mini Caprese Deep Dish Pizzas are the perfect appetizer: combining two favourites into one! Caprese salad meets pizza in these delicious mini deep dish pizzas.

The easiest part about this recipe is not having to worry about making your own dough and have Mini Caprese Deep Dish Pizzas ready to eat in less time than it takes to order a pizza.

The best part is the deep dish part, meaning generous amounts of filling in (not to be confused with ‘on’) pizza dough, almost like a pizza pie!

Mini Pizzas

These could very well be passed off as a Margherita flavoured pizza, BUT, drizzled with a balsamic glaze (homemade or store bought), the Caprese flavours aren’t lacking at all.

Chicago Pizza

The best deep dish pizza in Chicago is famous for its thick, high golden crust and cheesy fillings/toppings. To keep the Chicago style deep dish pizza momentum going, these mini pizzas begin at the layering process with fresh Mozzarella slices on the base instead of pizza sauce, so the dough doesn’t become soggy while cooking and ensures a good amount of melted cheese in every single mouthful.

So.much.cheese.

How To Make Mini Pizzas

You’re going to go the easy route and grab a packet of pizza dough from the supermarket.

Follow the package instructions and rest dough for about an hour on a lightly floured bench before working with it.

Then cut it into 12 pieces, rolling each piece out before pressing them into a 12-hole muffin tin.

Bake until golden and bubbly.

Serve.

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4.34 from 3 votes

Mini Caprese Deep Dish Pizzas

By Karina

Servings: 12 mini pizzas

Caprese salad meets pizza with these delicious Mini Caprese Deep Dish Pizzas made easy in a humble standard muffin pan.

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Ingredients 

USMetric

 

1x2x3x

• ▢ 17 ounces pizza dough package store-bought, or 12 wonton cups
• ▢ 1/4 cup plain flour all purpose flour, for rolling
• ▢ 1 spray cooking oil spray
• ▢ 1/4 cup pizza sauce garlic flavoured
• ▢ 8 ounces fresh mozzarella
• ▢ 12 grape tomatoes or cherry tomatoes, finely sliced
• ▢ 1/4 cup shredded mozzarella
• ▢ 1/3 cup fresh basil leaves finely shredded
• ▢ 1/4 cup balsamic glaze

Instructions 

• Preheat oven to 220°C | 425°F. Remove pizza dough onto a lightly floured work surface and allow it to come to room temperature (about 1 hour or follow package instructions). Slice dough into 12 equal pieces. Using a rolling pin or your hands, roll out each dough into 13-cm or 5-inch rounds. Lightly spray a 12-capacity muffin pan with oil. Gently press each dough piece into each muffin cup to fit into the base and sides.
• Assemble your pizzas: Place 2 slices of mozzarella cheese onto each dough first to prevent the dough from getting soggy. Layer with 1 teaspoon pizza sauce; 2-3 tomato slices; a pinch of shredded basil; one more slice of mozzarella; and top with extra shredded basil. Sprinkle a small amount of shredded mozzarella onto the tops; drizzle with a little balsamic glaze and bake until dough is golden brown and crisp (about 12-15 minutes). Allow to cool slightly before removing from muffin pan.
• To serve, drizzle with extra balsamic glaze.

Notes

You can add a bunch of other flavours if you wish including pepperoni, ham and your other pizza favourites. 

Nutrition

Calories: 185kcal | Carbohydrates: 25g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 449mg | Potassium: 76mg | Fiber: 1g | Sugar: 4g | Vitamin A: 342IU | Vitamin C: 3mg | Calcium: 111mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this? Leave a comment below!