Easy Mini Deep Dish Pizzas | Marcus Meacham



Everything you love about deep dish, all to yourself. Full recipe below!

Follow Marcus:

8 oz fresh Italian sweet sausage patty
Olive oil, for drizzling
6 limes
4 (5 oz) pizza dough balls
Provolone slices for topping and charring
Pizza sauce
3 oz capicollo
Kalamata olives
Fresh mozzarella
Extra basil and crushed red pepper flakes for garnish

Preheat oven to 350°F.

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

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.

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.

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.


Subscribe to Tastemade:
FIND us on Snapchat Discover:
LIKE us on Facebook:
FOLLOW us on Instagram:

More daily programming

Watch us behind the scenes at Snapchat: @tastemade


Scroll to Top