Dinner of the Week: Mini Deep Dish Margherita Pizzas

Ready for an easy appetizer that will please a crowd?  These mini deep dish pizzas are fun to make and are ready in less than 20 minutes.  They are perfect for barbecues, potlucks, and quick dinners.

Mini Deep Dish Margherita Pizzas
– 1 can refrigerated pizza dough
– 1/4 jar pasta sauce
– 4 oz. shredded mozarella cheese
– 2 Roma tomatoes, chopped
– 1 handful fresh basil leaves

Preheat the oven to 450 degrees.  Spray muffin tins with non-stick cooking spray.

Roll out rounds of pizza dough into approximately four-inch circles, and gently press them into each muffin cup.  Once done, season them with salt and pepper.

Add a dollop of pasta sauce to the individual muffin tins.  Chop up the tomatoes and add one or two slices into each, as well.

Sprinkle the mozzarella cheese into each cup.  Then, mince the fresh basil leaves and top each mini pizza with a bit of them.

Bake the pizzas into the preheated oven for 12 minutes or until golden around the edges.  Enjoy!

Gooey bite-sized pizzas.  They are wonderful.

I’m going to experiment with different toppings for future cookouts, but this margherita recipe is a true winner.

Hope your guests will love them as much as we do!

You may find me linking up at these fantastic parties:

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