Here we have another portable version of pizza: mini deep dish pizzas! My kids really enjoy these and they really like it when I put them in their lunches for school. You can even substitute in store bought biscuits and make even simpler!!
Now for a little rant— why is it so hard to take good pictures this time of the year! It drives me nuts! One day I can take a picture and it looks pretty good and the next day I can take a picture at the same time and it turns out really yucky! UGH! Editing doesn’t even really help. So I have to apologize for the pictures being so up and down on Countryside Cravings. I am still learning.
Anyway as I said before if you don’t want to make a biscuit dough from scratch you could just use some store bought. Form the dough up the sides of the muffin tins, fill with your pizza toppings and bake! The kids can even help with this one. I like to serve these mini deep dish pizzas with cut up veggies and fruits.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 cup cold butter cut into small pieces
- 3/4 cup milk
- Pizza Toppings
- 2 cups shredded mozzarella cheese
- 3/4 cup spaghetti sauce
- mini pepperoni
Preheat oven to 425 degrees F.
In a medium bowl combine flour, baking powder, sugar and salt. Cut in cold butter with a pastry blender or by criss-crossing 2 knives, until mixture looks like fine crumbs. Stir in milk (dough should be soft).
Place dough on a work surface and divide into 12 equal portions. Pat each portion up the sides of a muffin tin working it in an even layer.
Fill each muffin cup with 1 tablespoon of spaghetti sauce. Evenly distribute the mozzarella cheese and top with mini pepperonis. Bake for 15 minutes or until cheese is bubbly and biscuit is golden.