Easy, Cheesy Deep Dish Pizza PiesBrooke McLay
It seems there are never enough variations on the classic pizza. This recipe takes all the traditional parts of a pizza, and bakes them into a crisp pie crust, making one-serving pizza pies that are totally delicious, totally simple, and perfect for packing in a back-to-school lunch bag, setting out as appetizers and your end-of-summer picnic, or serving at your next party!
Deep Dish Pizza Pies
- 1 Pillsbury pie crust
- 1 1/4 cup mozzarella cheese, shredded
- 1/4 cup parmesan or romano cheese, shredded
- 1/2 cup pepperoni, chopped
- 1/2 cup Crema Mexicana Table Cream (you’ll find it in the refrigerated section of most grocers)
- 1/2 cup chopped sun-dried tomatoes
- 1/2 cup fresh basil, chopped
- pinch of salt
Preheat oven to 400 degrees. Spray a muffin tin with nonstick baking spray. Cut Pillsbury pie crust into 8-10 rounds that are approx 3 1/2″ in diameter. Press rounds into muffin tins. In a large bowl, stir together the cheeses, pepperoni, table cream, sun-dried tomatoes, basil, and the pinch of salt. Bake in preheated oven for 13-18 minutes, or until the edges of the pizza crust are golden brown and the cheese is bubbly and golden brown. Remove and cool for 5-8 minutes before gently removing the pizza pies from the muffin tins. To remove, run a butter knife along the edges of the pizza pies, then carefully lift out of the muffin tins.
Serve and enjoy!
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