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Easy Mini Chicago Deep Dish Pizzas

Easy Mini Chicago Deep Dish Pizzas
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Enjoy the rich, hearty flavors of Chicago’s famous deep dish pizza in a fun, personal-sized format. These Easy Mini Chicago Deep Dish Pizzas feature a buttery, flaky crust, melty mozzarella, robust tomato sauce, and savory toppings like Italian sausage or veggies. Perfect for sharing at parties or a cozy dinner, they’re adaptable to dietary preferences including gluten-free and vegetarian options.

Ingredients

Scale

Dough

  • 2 1/4 tsp active dry yeast (1 packet)
  • 1 1/4 cups warm water (110°F/43°C)
  • 1 pinch sugar (to activate yeast)
  • 3 1/4 cups all-purpose flour (or gluten-free flour blend for GF option)
  • 1/4 cup olive oil
  • 1 tsp salt
  • Butter (for brushing crust edges)

Sauce

  • 1 can (28 ounces) crushed tomatoes
  • 3 cloves garlic, minced
  • 1 1/2 tsp Italian seasoning
  • Salt and pepper to taste

Toppings

  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup cooked Italian sausage or pepperoni slices (optional)
  • Vegetables like mushrooms, spinach, bell peppers, olives (optional for vegetarian) 

Instructions

  1. Prepare the Dough: Activate the yeast by dissolving it with a pinch of sugar in warm water (110°F/43°C). Let it sit until foamy, about 5-10 minutes. In a mixing bowl, combine the flour, olive oil, salt, and the activated yeast mixture. Stir until a smooth dough forms. Knead on a floured surface for about 8 minutes until elastic and soft. Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size, roughly 1 hour.
  2. Make the Sauce: In a saucepan, combine crushed tomatoes, minced garlic, Italian seasoning, salt, and pepper. Simmer gently over low heat for about 20 minutes until the sauce thickens and deepens in flavor. Adjust seasoning to taste.
  3. Shape the Mini Pizzas: Once the dough has risen, punch it down and divide into small, equal portions. Butter mini tart pans or a muffin tin thoroughly. Press each dough ball into the bottom and sides of the pans to form a sturdy crust about 1/4-inch thick.
  4. Layer the Ingredients: Begin with a generous layer of shredded mozzarella on the dough base. Add cooked sausage or your choice of vegetables if desired. Spoon a hearty amount of the homemade tomato sauce over the toppings. Finish by sprinkling grated Parmesan cheese on top.
  5. Bake to Perfection: Preheat your oven to 425°F (220°C). Bake the mini deep dish pizzas for 20 to 25 minutes, until the crust is golden brown, cheese is melted and bubbly, and the sauce edges start to caramelize.

Notes

  • Allow the dough to fully rise for a lighter, less doughy crust.
  • Butter the pans generously to prevent sticking and enhance crust flavor.
  • Pre-cook meat toppings like sausage or pepperoni to avoid soggy or greasy pizzas.
  • Use high-quality fresh mozzarella for best melt and flavor.
  • Simmer sauce longer or strain excess liquid for thicker sauce consistency.
  • Store leftovers in an airtight container refrigerated up to 3 days or freeze wrapped tightly up to 2 months.
  • Reheat in a 375°F (190°C) oven for 10 minutes to restore crispiness; avoid microwaving.

Nutrition

Keywords: mini deep dish pizza, Chicago style pizza, personal sized pizza, homemade deep dish, mini pizza recipe, gluten free pizza, vegetarian pizza

Find it online: https://marybaking.com/easy-mini-chicago-deep-dish-pizzas/