It’s impossible to make too many of these mini deep dish pizzas. They’re perfect for the big game or any get-together. They’re easy to make, and with a little imagination, you can make a variety of them to please anyone. We decided to go the simple route and just top these pizzas with cheese and mini pepperonis. We both thought they were fantastic.
Make sure you leave the mini deep dish pizzas in the oven long enough to get a bit of a crunchy crust on them. They’ll also get a bit more crunchy after you take them out of the oven and cool a bit.
Also try my homemade pizza rolls.
Mini Deep Dish Pizzas
Servings 32 mini-pizzas
- 4 8-inch flour tortillas
- 1 cup pizza sauce
- 3/4 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan
- 36-48 mini pepperonis
- Dried Italian seasoning or oregano crumbled (optional)
- Dried red pepper flake optional
Preheat oven to 425 F.
Spray a muffin pan with non-stick spray.
Working in batches, cut the tortillas into 2" circles using a circular cookie cutter.
Press the tortillas into the bottom of the muffin tins.
Top with a little pizza sauce, the cheeses, pepperonis and seasonings.
Bake for 10-12 minutes or until the cheese has melted.
Let cool slightly before removing and serving.
True story: I often dream about muffaletta sandwiches. They have the perfect combination of flavors. Smoky provolone. Cured meats. Fantastic olive salad. This muffaletta flatbread pizza takes all those great flavors (and more) and puts it on a bite-sized crunchy slice. Perfect for a party, perfect for any time!
I make my own olive salad when I have time. It’s completely amazing, and definitely one of my favorite things to make. No matter if you use homemade or store-bought, make sure you drain the salad a bit before using it. You want a bit of the great olive oil flavor, but you don’t want a soggy pizza.
Also try my white garlic chicken flatbread pizza. For a great side dish, try my muffaletta pasta salad.
Muffaletta Flatbread Pizza
Servings 2 pizzas
Toppings (divide equally between the two flatbreads)
- Olive salad drained just slightly
- 1/2 cup shredded cheese Mozzarella, provolone, Italian blend, whatever you prefer
- 3 slices Provolone cheese cut into strips
- 3 slices salami cut into strips or chopped
- 3 slices Mortadella cut into strips or chopped
- 3 slices Capicolla Prosciutto, or smoked ham, cut into strips or chopped
- 1/4 cup baby artichoke hearts drained, chopped
Preheat oven to 375 F.
Place flatbreads on baking sheets and bake for 2 minutes. Flip and bake for another 2 minutes to get crusts slightly crunchy. Remove and let cool slightly.
Spread olive salad on to the flatbreads. Get a little of the yummy juice on them but not too much or they will be soggy.
Add remaining ingredients.
Bake for 10-15 minutes or until cheese has melted and crust is crunchy.
Place under broiler for 30 seconds or so if you want a little char on the toppings.
Slice and serve.
This white garlic chicken pizza reminded me that I really need to eat more white sauce pizza. I usually opt for red, making my own sauce, but the creamy, garlicky, cheesy sauce on this pizza was fantastic. Black olives, shallot, moist and tender chicken and Mozzarella topped it all off delicious bite-after-bite.
I used chicken that I had roasted on my Char-Broil Big Easy when making this white garlic chicken pizza, but any cooked chicken will do. Grab a rotisserie chicken next time you’re at the store and shred or chop it. Perfect.
Also try my BBQ chicken and muffaletta flatbread pizzas.
White Garlic Chicken Pizza
Servings 2 pizzas
For the white garlic pizza sauce
- 2 tablespoons unsalted butter
- 4 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon dried oregano dried
- 1 cup milk
- 1/2 cup Parmesan cheese
For the pizza
- 2 10 " pre-made pizza crusts
- 10 ounces cooked chicken shredded, chopped or cubed
- 2 medium shallots sliced thin
- Black olives sliced
- Mozzarella cheese
- Chopped fresh parsley for garnish, if desired
For the white garlic pizza sauce
Melt butter in a small saucepan over medium-high heat.
Stir in the garlic and cook for 30 seconds.
Whisk in the flour, pepper, salt and oregano. Cook for 30 seconds.
Slowly add the milk while whisking.
Remove from heat and add the cheese. Stir to melt.
Use sauce immediately.
For the pizza
Preheat oven per package instructions.
Spread sauce out on both crusts.
Add chicken, shallots and olives, followed by the cheese.
Bake until the crusts are crisp, golden brown, and the cheese is melted.
Garnish with parsley, slice and serve.
Don’t let the fact that this French bread pizza rustica doesn’t have a sauce on it throw you off. Every bite is incredible. All of your favorite toppings, but with a little twist. Spinach. Yes, spinach. You can play around with the toppings, substituting whatever suits your fancy, but don’t leave out the spinach.
I’ve found variations on this French bread pizza rustica online, and some have you cook the vegetables a bit before putting them onto the bread. I opted to skip that step. We found the slightly crunchy (they do cook a bit in the oven) vegetables to be perfect. If you do want to cook the vegetables, just add to the skillet after you cook the Italian sausage and saute for about 5 minutes.
Also make my baked Italian sub pizza.
French Bread Pizza Rustica
Servings 6 servings
- 1 large loaf French bread
- 1 pound Italian sausage
- 1 tablespoon extra-virgin olive oil
- 1/2 small red bell pepper seeded, chopped
- 1/2 small green bell pepper seeded, chopped
- 1 small red onion chopped
- 2 cloves garlic chopped
- 1 12 ounce package frozen chopped spinach, defrosted, squeezed dry
- Kosher salt and freshly ground black pepper
- 1 1/2 cups Ricotta
- 1/2 cup grated Parmesan
- 1/2 stick pepperoni chopped
- 4 cups shredded Mozzarella and Provolone cheese mixture
- 1/4 cup Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon or more dried red pepper flakes
Preheat your oven to 425 F.
Split the bread lengthwise. Optionally, hollow out the loaf by removing some of the bread. Love toppings? Hollow it out. Want less topping? Don't hollow it out. (You might have topping left over).
Crumble sausage into a large skillet with the oil and cook until done.
Remove and let cool. Optionally, transfer sausage to a food processor and pulse a few times to make the meat finer.
Transfer meat to a large bowl.
Add the remaining ingredients and stir.
Spread mixture out onto the bread halves.
Place bread on baking sheets and bake for 10-15 minutes or until the bread is crunchy and the cheese starts to melt. Place under the broiler to brown lightly if desired.
Oh me how happy was I with this pizza? Darned happy, that’s how happy! All of my favorite things. Crunchy pizza crust. Moist, tender chicken, cheese, smoky BBQ sauce, and of course, some heat! BBQ chicken pizza was a big hit in our household, that’s for sure!
BBQ chicken pizza is also the easiest, tastiest way to use up leftover cooked chicken. You can also make this same recipe using leftover pulled pork or smoked brisket.
I used a smoky, hickory-flavored BBQ sauce since the chicken I used was roasted and didn’t have that much smoky flavor. If I was going to use smoked pork or beef I’d use a sauce without a smoky flavor since there’s already enough of that in the meat.
Also try my white garlic chicken pizza.
BBQ Chicken Pizza
Servings 1 pizza
- 1 large pizza crust
- 1/2 cup your favorite BBQ sauce use a thinner, hickory-flavored sauce for the best results
- 10 ounces cooked chicken chopped or shredded
- 1/4 cup sliced red onion
- 1/3 cup shredded smoked mozzarella cheese
- 1/3 cup shredded mozzarella cheese
- Chopped roasted jalapenos or substitute sliced pickled jalapenos
- 2 tablespoons cilantro chopped, for garnish
Preheat oven per pizza crust instructions.
Brush some of the BBQ sauce over the pizza crust.
Combine chicken and BBQ sauce. Spread evenly over the crust.
Add onion, cheeses, and jalapenos.
Bake per crust instructions.
Garnish with chopped cilantro, slice and serve.
I was digging around in the bottom of the fridge when I came across a tub of pizza dough. A quick check of the freezer found that I didn’t have any pizza sauce. And no ‘normal’ pizza toppings in the fridge, either. Well, I figured that this was the opportune time to make a breakfast pizza. I can’t say I went into the project with great optimism. Well, I’ve been wrong before. This breakfast pizza was easy to make and came out tasting fantastic. It was a welcomed twist on a regular ole pizza.
Of course you can add more toppings. Such as crumbled cooked breakfast sausage. Roasted red bell peppers. Salsa. Hot sauce. Jalapeno slices. Use my version of breakfast pizza as sort of a canvas for whatever you want to do. You can’t mess it up. Also make my breakfast po boy and my egg McMuffin casserole.
Servings 4 servings
- 1 tube refrigerated pizza crust
- 1/2 cup coarsely chopped bacon
- 6 eggs beaten
- 4 ounces cream cheese cubed
- 2 cups shredded pepperjack cheese
- 1/4 cup thinly sliced red onion
- Fresh chopped cilantro if desired
Open dough and prepare per package instructions but bake only 4-6 minutes until the crust just starts to ge crusty. Remove from oven.
Cook bacon over medium heat in a large skillet.
Drain all but 1 teaspoon of the drippings.
Add eggs, lower heat to medium low, and cook, stirring constantly, until just starting to set.
Remove from heat and sprinkle egg over cooked dough.
Drop cubes of cream cheese onto crust. Add the pepperjack, red onion and bacon.
Return to oven and bake 10-13 more minutes or until the cheeses have melted and the crust is crunchy and golden brown.
Remove from heat and garnish with cilantro.
I loved making simple little bites like these pizza pretzel nuggets. They took no time, little ingredients, and came out great. This recipe makes a decent-sized batch of snacks, enough for Anita to take to work and share with her co-workers. Every bite has a wonderful, light pizza flavor. You’ll think you’re biting into your favorite deep-dish pie. Just the right combination of pizza sauce, cheese, and yes, salty crunchiness.
I left the red pepper flake out when I made these pizza pretzel nuggets since I didn’t know how that’d go over at Anita’s office, but for me, this dish could use a bit of spiciness. It’s great on it’s own, don’t get me wrong, but I’m always of the opinion that spicy is better.
Also check out my balsamic, cheddar,and spicy garlic ranch pretzel bites! They are all out-of-this-world good too! And my homemade pizza rolls are well worth the time they take to make.
Pizza Pretzel Nuggets
Servings 10 -14 servings
Preheat oven to 275ºF.
Line a large baking sheet with foil.
Place pretzel nuggets in a large bowl. Drizzle with the oil and toss to coat.
Sprinkle the nuggets with the Parmesan, spaghetti seasoning and red pepper flake (if using). Toss to coat.
Spread pieces out evenly onto the foil and bake for 15 minutes.
Stir, and bake another 15 minutes.
Let cool before serving.
Store any leftovers in an airtight container.
This baked Italian sub pizza packs on everything I love about a classic Italian sub (er… hoagie). Sandwich meats. Black olives and banana peppers (yum). Cheese. Lots of cheese. And just a bit of Italian dressing and basil. Quick to make and quick to disappear, these pizzas make for a great fast lunch or dinner.
To spice this baked Italian sub pizza up, use hot banana peppers, spicy salami and maybe toss a few jalapeno slices on there to boot. Oh, and a good bit of dried red pepper flake ain’t gonna hurt either.
Also try my French bread pizza rustica.
Baked Italian Sub Pizza
Servings 2 servings
- 1 12 " loaf French bread
- 4 tablespoons Italian salad dressing
- 8 thin slices of tomato
- 4 thin slices of hard salami chopped
- 4 ounces of thin sliced deli ham chopped
- 1/4 cup sliced black olives
- 1/4 cup sliced mild banana peppers
- 1 cup shredded mozzarella cheese
- 2 tablespoons freshly grated Parmesan cheese divided
- Dried basil crumbled
Preheat oven to 425 F.
Cut the bread in half lengthwise and place on a foil-lined baking sheet.
Brush the insides of each half of bread with the Italian dressing.
Divide the tomato, salami, ham, olives and peppers between the two bread halves.
Sprinkle with crumbled basil and place in the oven for 10-12 minutes or until the cheese is melted and the bread is crispy.
Cut into slices and serve.
It was meatball week here. I made a monster batch of my homemade meatballs with plans of using them in all sorts of dishes, from spaghetti and meatballs to meatball sandwiches and meatball soup to, of course, 4-cheese meatball pizza. I love the texture of meatballs on a pizza. They add a nice meatiness to each and every bite, plus they add even more wonderful Italian flavor.
The combination of four different cheeses made for a delightful pizza feast. There weren’t any leftovers. That happens with pizza around here. Roasted cauliflower? Probably gonna have some leftover. Leftover 4-cheese meatball pizza? Nope.
As much as I love my meatball sandwiches, meatballs on a pizza are my favorite. Also try my cafeteria-style pizza.
4-Cheese Meatball Pizza
Servings 1 pizza
- 1 large pizza dough I used my bread machine pizza dough
- 1/2 cup pizza sauce I used my homemade sauce
- 8 Italian cooked meatballs cut in half (I used my homemade meatballs. See the note below)
- Any other desired toppings I added mushrooms and black olives... plus a few pinches of dried red pepper flake
- 1 cup shredded provolone cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/3 cup shredded fresh Parmesan cheese
Note: I used my homemade meatballs. Normally I make them at least 2 ounces each. For the pizza I made 1 ounce meatballs instead. You can still use large meatballs, but instead of halving them you will probably want to quarter them.
Preheat oven to 420 F
If using store-bought pizza dough or crust, prepare per the package instructions.
Ladle sauce onto the pizza and spread out edge-to-edge.
Distribute the meatballs around the pizza.
Add any other toppings that you desire.
Sprinkle with the cheeses.
Transfer to a pizza stone or pan and bake 10-12 minutes or until the dough is crispy and the cheeses are melted.
Anita and I love pizza, but we are also watching our carbohydrates. These grilled bell pepper pizzas solve that problem and then some! All of our favorite pizza toppings served on a wonderful bell pepper ‘crust’. I grilled the pizzas until the peppers were just starting to soften so they still had a bit of crunch to them. They were fantastic!
Grilled bell pepper pizzas will definitely become a staple in our house. They aren’t exactly zero carbs (the peppers and sauce have a few grams of carbs), but they are mighty low in carbs and that’s good enough for us!
You don’t have to grill these ‘pizzas’, either. Just pop them in a 425 F oven instead.
Also try my sausage-stuffed grilled sweet peppers.
Grilled Bell Pepper Pizza
- Bell peppers various colors
- Olive oil
- Pizza sauce
- Your favorite toppings black olives, crumbled cooked sausage, pepperoni, red pepper flake, etc
- Shredded mozzarella cheese
Fire up your grill for direct cooking over medium-high heat.
Cut the peppers so that they form little bowls. I found that cutting them in half made for deeper bowls than I wanted (too much bell pepper!) so I trimmed them down so that there was a 1/4" - 1/2" deep bowl.
Remove any seeds.
Brush the outsides of the peppers with the oil.
Add your favorite toppings up to the top of the pepper 'bowls'.
Add cheese and place onto the grill.
Grill for 10-15 minutes or until the peppers have started to soften and the cheese is melted.