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Mini Deep Dish Pizza

Marcus Meacham

Big flavor comes in a small package with these cheesy, meaty personal deep-dish pizzas.

Stuffed Pizza Muffins - Meat Lover's Style


  • 8 ounces fresh Italian sweet sausage patty

  • Olive oil, for drizzling

  • 6 limes

  • 4 (5 ounces) pizza dough balls

  • Provolone slices for topping and charring

  • Pizza sauce

  • 3 ounces capicollo

  • Kalamata olives

  • Fresh mozzarella

  • Oregano

  • Extra basil and crushed red pepper flakes for garnish


  1. Preheat oven to 350°F.

  2. In a large cast-iron skillet coated with oil, break apart sausage and par cook. Remove from heat.

  3. 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.

  4. 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.

  5. 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.

Stuffed Pizza Muffins - Meat Lover's Style




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- With these mini deep dish pizzas, big flavors come in a small package. You have cheese, sausage, spicy capicola. Let me show you how to make these. All right, so first off, I'm going to cook off my sweet Italian sausage. Don't really need to put a lot of oil in here. The sausage has a lot of fat in it. Little bit of salt and a little bit of pepper. And once this gets to about 80 percent done, I'm gonna throw in some fresh oregano. I'm gonna tear it with my hands. Big chunks are good for this. So we're at about 80 percent. I'm just gonna take this oregano, sprinkle it right in. Then I'm gonna kill my heat, let the pan finish the cooking process. Onto making my mini deep dish crust. I'm gonna take a muffin pan. Hit it up with some oil, spread it around. Get it up the edges. It helps with the dough getting nice and crusty on the outside while it cooks. So I have these dough balls, just gonna set them right in here. Take some limes, I know what you're thinking. "What do limes have to do with pizza?" These limes are going to help me create a cavity to make this a deep dish pizza crust. What I'm gonna do, I'm gonna take some foil. Take my lime. And I want it to angle down like this, not sideways. I wanna make it a long cavity. I'm going to just swirl this up. And leave a little tail on it so I can pull it out easier after the dough rises up around the lime. I'm just gonna set that there for right now. And then I just press these down in, so the dough is just rising up around the edges. All right, now I'm just gonna put all my doughs in here. Continue the process. And I'm just gonna press these all down. Make sure they hit the bottom, but don't rip through the bottom of the dough. Hit them up with a little more olive oil. All right, and now we bake these off, parbake them. I'm gonna put them in the oven at 350 for about five to 10 minutes. These limes should just easily pop right out of here, and you could reuse these limes, just juice them. You could make some limeade, some margaritas, whatever you like. Then take a sheet tray. Stack these. I'll start with my provolone, just put that right in the base. I'm just gonna do a tiny bit of this sauce. Then my sausage that we precooked earlier. You could fill this with whatever you like. Obviously, it's pizza. Stack my capicola in here. Next, a little bit more sauce. Take some kalamata olives, so break them up, put them right on top. Some fresh basil. I'm gonna fill this a little bit past the top of the crust because when it cooks, it's all gonna sit down. A little more sausage. A piece of capicola. Cap it with a healthy piece of fresh mozzarella. Little bit of salt and pepper on the cheese, basil. My final cap of provolone. All right, now I'm gonna put these in the oven for about 10 minutes so everything gets cooked down nice and melty and bubbly and pizza-like. So there we go, mini deep dish. Still one more thing, that nice, bubbly, brown burnt cheese flavor. All right, I'm just gonna plate this. All right, so for the finishing touches, take a little bit of basil. And then what's pizza without some chili flakes? And there you have it, mini deep dish pizza that you don't have to share. Enjoy.

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