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Chicago Deep-Dish Pizza Muffins Recipe

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4.1 from 22 reviews

  • Author: Diane
  • Total Time: 1 hr 20 mins
  • Yield: 12 muffins

Description

These Chicago Deep-Dish Pizza Muffins deliver all the hearty, cheesy goodness of a classic deep-dish pizza in a handheld form. Featuring a golden crust filled with Italian sausage, sweet peppers, and a blend of provolone, mozzarella, and Parmigiano-Reggiano cheeses, these savory muffins finish with a slightly charred sauce and cheese topping, making them perfect as a snack or party appetizer.

Ingredients

Dough and Oil

  • 2 teaspoons olive oil
  • 1 (16 ounce) package cold, prepared pizza dough

Cheeses

  • 4 ounces provolone cheese, diced
  • 4 ounces mozzarella cheese, grated
  • ¾ cup freshly grated Parmigiano-Reggiano cheese

Fillings

  • ¾ cup cooked, crumbled Italian sausage
  • ½ cup cooked, diced sweet peppers
  • ½ cup prepared pizza sauce

Instructions

  1. Prepare Pan and Preheat Oven: Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Generously grease a 12-cup standard muffin pan with 2 teaspoons olive oil to prevent sticking.
  2. Roll and Cut Dough: On a lightly floured surface, roll the cold pizza dough out to about 1/8 inch thickness. Pick up the dough edges to ensure it doesn't stick, then cut twelve 4-inch circles. Reroll scraps as needed to make all 12 circles.
  3. Line Muffin Cups: Place each dough circle into the prepared muffin cups, centering them and pressing dough up the sides nearly to the top. Go around again pressing to ensure the dough is snug and even in each cup.
  4. Add Fillings: Add 1 tablespoon diced provolone cheese into each cup, then 1 tablespoon cooked sausage and 2 teaspoons cooked diced sweet peppers. Lightly press fillings to compact them.
  5. Top with Cheese and Sauce: Spoon 1 rounded tablespoon grated mozzarella cheese and 2 tablespoons pizza sauce on top of each muffin cup, gently pressing sauce down into the fillings. It’s fine if the filling rises slightly above the pan edges. Finally, sprinkle each with Parmigiano-Reggiano cheese generously.
  6. Bake: Place the muffin pan in the upper center rack of the preheated oven and bake until the tops are golden brown and slightly charred, about 30 to 35 minutes.
  7. Cool and Remove: Remove from oven and let cool in the pan for 10 to 15 minutes. Run a knife around each muffin edge to loosen, then carefully remove with a fork or small spatula.
  8. Serve: Transfer muffins to a cooling rack for a few minutes, garnish with parsley if desired, and serve warm.

Notes

  • Use a well-oiled pan to ensure the muffins release easily after baking.
  • Keep the dough cold to handle easily and prevent premature rising.
  • Use your preferred pizza dough; half a standard batch or a 16-ounce package works well.
  • Swap in your favorite pizza fillings, but avoid fresh mozzarella because its moisture content is too high.
  • You can prepare muffins ahead of time: after assembling (Step 6), cool to room temperature and refrigerate covered. Reheat in a preheated 350°F (175°C) oven for about 15 minutes before serving.
  • Prep Time: 35 mins
  • Cook Time: 30 mins
  • Category: Snack
  • Method: Baking
  • Cuisine: American, Chicago-style

Find it online: https://eatwithdiane.com/chicago-deep-dish-pizza-muffins-recipe/