85% would make this again

Mini Deep Dish Pizzas

Q: Should I pre-bake the crust to avoid a soggy bottom?

Absolutely, a short pre-bake firms the dough so it can stand up to the sauce and toppings without going soggy; many home cooks and recipe authors recommend a 5 to 10 minute par-bake or using a very hot preheated tray or stone so the base crisps quickly.

Q: What is the best pan to use for that deep, rustic pot look?

Cast iron or a heavy deep pan gives the best crust colour and crisping, but muffin tins, cake pans or a well-oiled springform can work for individual portions; the key is a heavy base that has been preheated so it transfers heat to the dough right away.

Q: Should I put cheese under or over the sauce?

For deep dish versions put cheese first, then toppings, then the tomato sauce on top. This classic order protects the cheese from overbrowning during the longer bake and helps keep the crust from getting soggy. For shallower pan pizzas you can use the usual sauce then cheese order.

Q: How do I stop toppings like fresh tomatoes from making the pizza weepy?

Use a thick sauce or pre-cook or drain very juicy toppings before adding them; if you want fresh tomatoes, dice them small, salt lightly and let them sit on paper towel to draw off excess moisture or cook them down briefly into a jammy topping first. Another tasty alternative is to use sliced mushrooms instead.

Q: Any tricks to make mini pizzas hold their shape?

Keep the center slightly lower and the rim thicker when you press the dough into the pan, dock the middle lightly so it does not balloon, chill the shaped rounds briefly if your kitchen is warm, and bake on a preheated tray so the edges puff and brown while the base crisps. These steps reliably give that cupped, rustic look.

Q: What temperature and timing work best without burning the top?

For that golden edge bake hot, typically 200 to 220°C (400 to 425°F) for small deep pans, on a preheated tray or stone; if the top browns too fast, tent with foil and continue until the base and interior are cooked. Preheating the metal under the pizza matters more to crisp the bottom than cranking heat alone.

Vish G

November 21, 2025

Small but packed with cheesy goodness, these mini deep dish pizzas are a great little recipe that’s so satisfying to enjoy on a cold autumn day. Perfect for when you need a lazy dinner or lunch recipe but don’t want another takeaway. These cheesy little bites of melty joy are so savoury. Topped with sausages, fresh tomatoes and melted cheese.

PREP TIME

20 MIN

COOK TIME

15 MIN

SERVINGS

Ingredients

Dough
250 g strong bread flour or all purpose flour (2 cups)
1 tsp sugar
1 tsp fine salt
1 tsp instant yeast
160 ml warm water (2/3 cup)
2 tbsp olive oil
1 tbsp fine cornmeal (optional but helps give a deeper dish feel)
Toppings
180 ml pizza sauce (3/4 cup
150 g grated mozzarella (1 1/2 cups)
100 g cooked sausage slices (about 1 cup)
1 large tomato, diced small
1 tbsp olive oil
Pinch of dried thyme or oregano
Salt and pepper to taste

Instructions

Mix the flour, sugar, salt and yeast in a bowl. Stir in the warm water and olive oil until the mixture comes together, then knead for about 5 minutes until smooth.
Cover the dough and leave it to rise for about 1 hour or until puffy and almost doubled.
Heat your oven to 220C or 425F and place a baking tray or pizza stone inside to heat up.
Turn the dough out onto a lightly floured surface and divide it into 8 equal pieces. Roll each piece into a small round about 10 to 12 cm or 4 to 5 inches wide.
Keep the edges slightly thicker than the middle and lightly press the center down with your fingers to make a shallow bowl shape. Poke the center a few times with a fork so it does not puff too much during baking.
Place the dough rounds onto parchment paper. Spread a thin layer of pizza sauce over each one, keeping a small rim around the edge.
Add a sprinkle of mozzarella first so it melts and holds everything together. Spoon over the diced tomatoes and sausage slices. Add more cheese on top and a pinch of thyme or oregano.
Drizzle each mini pizza with a little olive oil and season lightly with salt and pepper.
Slide the parchment with the pizzas onto the hot tray or stone and bake for 12 to 15 minutes until the edges puff up and turn golden and the cheese bubbles and browns.
Let them rest for a couple of minutes so the toppings settle, then serve warm.