Big flavor comes in a small package with these cheesy, meaty personal deep-dish pizzas.
8 ounces fresh Italian sweet sausage patty
Olive oil, for drizzling
4 (5 ounces) pizza dough balls
Provolone slices for topping and charring
3 ounces capicollo
Extra basil and crushed red pepper flakes for garnish
Preheat oven to 350°F.
In a large cast-iron skillet coated with oil, break apart sausage and par cook. Remove from heat.
Coat a large muffin pan with olive oil. Wrap a lime in aluminum foil, leaving a long tail. Place dough balls in muffin pan, and press a lime into the center of each one. Finish with a little drizzle of olive oil. Par bake dough for 10 minutes.
Remove limes from center of dough. Transfer dough shells to a sheet tray. Line each dough cup with a slice of provolone. Then add a tablespoon of pizza sauce, a sixth of the par-cooked sausage, a slice of capicollo, more sauce, kalamata olives, mozzarella, and oregano. Continue with another layer of sausage, capicollo, more sauce, kalamata olives, mozzarella, basil and finally a provolone cap. Bake for 10-15 minutes or until bubbly.
Now for the authentic pizza char! Torch the top layer (or broil) until golden and charred. Top with torn basil leaves and crushed red pepper flakes.
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