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Feb 9, 2021

Individual Deep Dish Pizzas

These individual deep dish pizzas, with peppers and sausage, are a delicious take on Chicago-style pizza. 

 

Individual Deep Dish Pizzas




These mini deep dish pizzas are a fun way to recreate the flavors of Chicago-style pizza. First, there is a crispy crust that is slightly sweet. It's easy to make, and is ready to shape in two hours. 

Next, there is lots of cheese. Lots and lots of cheese. Three kinds of cheese. With deep dish pizza, the cheese goes directly on top of the shaped crust and the sauce goes over the cheese, kind of like an inside out pizza. 

The crust is crunchy and holds up well to all of the cheese and sauce. 



Individual Deep Dish Pizzas with sausage




For this recipe, I topped the cheese with caramelized bell peppers and Italian sausage. You can substitute pepperoni, bacon, prosciutto, meatballs, or pancetta for the meat, and caramelized onions for the peppers. 

Feel free to get creative with the fillings! 

For the sauce, I used jarred pizza sauce. If you want to be totally authentic, use canned tomatoes that you drain, crush with your hands along with some garlic and sugar, and spread over the cheese. Because these pizzas are smaller with a shorter baking time, I decided to use already cooked pizza sauce. 



Individual Deep Dish Pizza slices




Typical Chicago-style pizza is definitely best eaten with a knife and fork. With these individual-sized pizzas, you can actually pick up the slices and eat them with your hands if you prefer. 

I made these pizzas in four 7-inch deep dish pizza pans. While the pans I used are no longer available, I've just discovered the Chicago Metalic ones with perforated bottoms. You could also use 6 inch to 7 inch individual cake pans. 



Individual Deep Dish Pizzas in pans




If you'd like to convert this recipe into one large deep dish pizza, multiply the ingredients by 1.5 and use a 14 inch deep dish pizza pan. 


Tips for making individual deep dish pizzas:


Be patient with the dough as you line the individual pans. If it seems like it won't stretch as much as you'd like it to, let it rest a bit and then continue to stretch the dough. 

Don't worry if the dough doesn't come all of the way up to the top of the pan. As you bake the pizzas, the crust will continue rise. 

Be sure to let the baked pizzas rest for five minutes before slicing. I know, that's not easy. 



Individual Deep Dish Pizzas with peppers and sausage




I'm huge pizza fan. I could eat it for breakfast, lunch, and dinner. Seriously. Some of my favorites include:

Just add "pizza" in the search box to find even more amazing pies. I just counted, and I have over 25 pizza recipes. 

You can never have too much pizza. P.S. Happy National Pizza Day! 



Bread Bakers logo




This month, the Bread Bakers are baking all kinds of pizzas. I'm so excited to check out everyone's take on pizza. 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. We take turns hosting each month and choosing the theme/ingredient.


Be sure to pin this recipe to save for later. 



Individual Deep Dish Sausage and Pepper Pizzas





Individual Deep Dish Sausage and Pepper Pizzas

Individual Deep Dish Sausage and Pepper Pizzas
Yield: 4 to 8 servings
Author: Karen's Kitchen Stories
These individual deep dish pizzas, with peppers and sausage, are a delicious take on Chicago-style pizza.

Ingredients

For the Dough
  • 2 1/4 teaspoons instant yeast
  • 3/4 cup warm water (105 to 110 degrees F)
  • 1 teaspoon sugar
  • 1/3 cup vegetable oil
  • 390 grams (2 1/2 cups) all purpose flour
  • 1 teaspoon salt
For the Topping
  • 3  1/2 tablespoons olive oil
  • 1 large red bell pepper, thinly sliced, seed removed
  • Salt and pepper to taste
  • 250 grams (1/2 pound) bulk Italian sausage
  • 4 1-ounce slices provolone cheese
  • 250 grams (1/2 pound) low moisture full fat mozzarella cheese, grated
  • 30 grams (1/4 cup) freshly grated Parmesan cheese
  • 2 cups pizza sauce

Instructions

To Make the Dough
  1. In the bowl of a stand mixer, combine the dough ingredients and knead with the dough hook for 5 minutes. The final dough should be smooth. I added a bit more water to adjust for the dry weather. 
  2. Divide the dough into four equal pieces and form each into a ball. Cover the balls loosely with oiled plastic wrap and let rise for 2 hours at room temperature. 
To Prepare the Pizzas
  1. In a skillet, heat 1 tablespoon of the olive oil. Add the peppers and sprinkle with salt and pepper. Cook for 5 to 7 minutes, until the caramelized.
  2. Transfer the peppers to a bowl.
  3. In the same pan, cook the sausage over medium heat, breaking it up into 1 inch pieces, until fully cooked. Transfer to a bowl.
  4. Heat your oven to 450 degrees F. 
  5. Oil four 6 to 7 inch pans with the rest of the olive oil (about 2 teaspoons per pan). Place the dough balls in each pan and press the dough so that it forms an even layer across the bottom and up the sides. 
  6. Place one slice of provolone cheese in each pan on top of the dough. Top with the evenly divided mozzarella, Parmesan, sausage, and peppers. 
  7. Spread each pizza with 1/2 cup of sauce. 
  8. Bake the pizzas for 30 to 35 minutes, until the crusts are golden brown. 
  9. Remove the pizzas from the oven and let rest for 5 minutes before serving. 
pizza
Main dish
Chicago
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Would you like to comment?

  1. Love that you found this great use for the little cake pans...I still haven't purchased any...

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    Replies
    1. I can't seem to pass up every size of cake pan, lol.

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  2. These are so stinking cute - perfect for "everyone pick your own topping" pizza night. They baked up beautifully!

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  3. When I was in high school it used to be a huge treat to get the microwave, mini Red Baron deep dish pizzas with the special crisping tray from Costco. These would be infinitely better!

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  4. I had no idea that the cheese is supposed to go first in a deep dish pizza. That's how the rest of my family does their normal crust pizza as well, cheese first then toppings. Personally, I like my cheese on top because it holds the ingredients down. :) Your individual pizzas are adorable and delicious, Karen! So

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    Replies
    1. I usually like the cheese on top too for regular pizza. . All crispy and melty.

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  5. This deep dish pizza looks delicious I would love to try it

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  6. The pizzas are so adorable Karen. The topping sounds divine. it looks so delicious, wish i could grab a slice!

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  7. I'm absolutely making this! What a great way to use my small cake pans! Maybe this weekend. Pinning right now!!

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  8. Wow! They look great. Loved the deep-dish. I need to try with the small cake pans. The color of the sauce is awesome - bright and attractive, and addictively delicious!

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  9. Your pizza looks wonderful and crusty!

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  10. This looks delicious Karen, with individual portions. I love this so that I can even customize this to individual needs.

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  11. I like that I can make little ones since the large Chicagos are so huge. I have a couple of small cast iron skillets that would be perfect as pans.

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  12. I have some 7 inch pans. Definitely going to try this with them. Didn't realise that for deep dish, the sauce went on top.

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