Sunday, February 9, 2014

Mini Deep Dish Pizzas

Need a quick romantic dinner for two on Valentine's Day? Well, look no further than these mini Chicago style deep dish pizzas. Because your love is deeper than the deepest pizza pan. (I just crack myself up.)

Mini Chicago Style Deep Dish Pizzas (4)
I enjoyed making these just for myself. That way I get two without having to share. The perks of being single...
Mini Chicago Style Deep Dish Pizzas (6)

Mini Chicago Style Deep Dish Pizzas
serves 2
2/3 cup flour
1 tsp oil
1/3 cup warm water (110 degrees)
1 tsp yeast
¼ tsp salt
1 tsp honey
½ cup mozzarella cheese
1 cup notomato sauce (or sub regular tomato sauce)
2 tsp Italian seasonings
optional extras: peperoni, mushrooms, onions, black olives, peppers

Mix together the warm water, yeast, and honey. Once the yeast begins to froth, stir in the flour, salt, and oil. Knead the dough for about 10 minutes, forming it into one large ball. Coat the ball with oil, place it in a bowl, and cover with plastic wrap. Keep it in a warm place for an hour to rest. Preheat your oven to 450 degrees. Spray two 4” in diameter ramekins with oil. Divide the dough in half. Form each half into a ball, and then roll them out into a circle. Press the circles into each ramekin, allowing about half an inch to go up the sides. Place any desired toppings into the bottom of the dough bowl you just made. Sprinkle 14 cup cheese on top of each one. Mix the Italian seasonings with your notomato sauce. Pour the sauce over each pizza until the dough bowl has been filled. Bake for 20 minutes, and then allow the pizza to cool for 5-10 minutes before trying to remove it from the ramekin.

No comments:

Post a Comment