As promised, I said I would post some of my family’s favorite pizza recipes. This one is requested almost every week. It is a doughier crust, almost like a mini-deep dish pizza on a midnight stroll with a good dinner roll. You can put just about anything on these and it requires far less cheese than a full sized pizza does (does this make it semi-healthy?).
I have two people in my house who are strictly pepperoni and cheese only and two people who are cheese and light sauce. I prefer veggie pizzas with lots of sauce. The beautiful thing about pizzas cups is that you can custom design your pizza without worrying about the other riffraff. The possibilities are endless, and I have a feeling if you start making pizza cups for your family, you will have plenty of opportunities to try out different combinations!
What do you need?
Pizza dough — try my recipe, Basic Building Block: Pizza Dough
Pizza sauce — I also have a quick and easy recipe for that (see below)
Toppings of your choice (olives, bell peppers, carmelized onions, fancy cheeses, pepperoni, browned sausage — whatever toots your horn)
About 1/2-1 Cup of shredded mozzarella cheese or a combo of mozzarella and parmesan (shred your own and save money while avoiding ingesting chemicals put on the cheese to prevent clumping and molding — yuck!)
A greased muffin tin
Preheat your oven to 400 degrees and grease your muffin tins with either olive oil or coconut oil.
After your dough has risen, divide it in half, then each half in half again so you have four equal parts. Take each quarter and divide it into three equal pieces, then form each piece into a disc and place on top of the muffin cup. You do not need to push it into the tin, it will ooze itself in there just fine on its own. You will want to gently stretch the disc a bit though.
Our favorite pizza cups are the ones that have crust baking over the sides of the pan, not the short stumpy ones, although they taste just as amazing.
Put about 1 teaspoon of sauce into each cup, spreading it around a little bit, then top with whatever you want. After adding your meat or veggies, cover with about 1 Tbs of cheese or less. It won’t look like much, but trust me when I say it is enough (unless you are an extra cheese person…then put some under the sauce and veggies too, I guess).
Bake these pretties for about 10-14 minutes until they are golden and the cheese is bubbly. Let them cool a bit out of the tins so you don’t have anyone burning their mouths, then dig in with a nice veggie salad on the side. We just ate these for dinner and writing this makes me want to sneak a leftover pizza cup right now (New Year’s Resolution — moderation)!
Double as promised, here is the recipe for Super Easy Pizza Sauce — so easy you will never buy a can or jar of this again.
For 12 pizza cups, you need 2 Tbs of tomato paste, 1 Tbs of olive oil, 1/3-1/2 cup of water (depending on how thick it is), 1/4 tsp salt, 1/4 tsp of garlic powder, 1/4 tsp of sugar, 1/4 tsp of Italian seasoning (oregano, rosemary, basil, parsley) and ground black pepper (probably about 1/8 tsp).
Mix it all up and taste it to see if it needs more salt or sugar. If it does, add a little more! If you want it spicy, add a bit of crushed red pepper to this. If it seems too thick, add a little more water.
So easy, so good, and so affordable. Speaking of affordable, when you buy a can of tomato paste and only use 2 Tbs, put the rest into a ziptop bag, smooth it out flat, and freeze it. When you need some again for a new recipe, just break off a hunk and thaw it out in a bowl. Maximize those dollars!!!