Deep Dish Pepperoni & Olive Mini Pan Pizza
Ingredients
For the Dough:
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2 ½ cups all-purpose flour
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1 tsp salt
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1 tbsp sugar
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1 packet (2 ¼ tsp) instant yeast
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1 cup warm water
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2 tbsp olive oil
For the Sauce:
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1 cup pizza sauce or marinara
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½ tsp oregano
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½ tsp garlic powder
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¼ tsp black pepper
Toppings:
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2 cups mozzarella cheese (shredded)
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½ cup sliced black olives
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12–16 slices pepperoni
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½ cup cooked mushrooms (optional)
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2 tbsp grated Parmesan
Instructions
1. Prepare the Dough
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In a bowl, mix warm water, sugar, and yeast. Let sit 5 minutes until foamy.
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Add flour, salt, and olive oil. Mix and knead for 8–10 minutes until smooth.
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Cover and let rise for 1 hour or until doubled in size.
2. Prepare the Pans
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Grease small round foil pans (or cake pans) generously with olive oil.
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Press the dough into the pans, pushing it slightly up the sides to form a deep crust.
3. Layer the Pizza (Deep Dish Style)
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Spread a thin layer of mozzarella at the bottom.
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Add mushrooms and olives.
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Place pepperoni slices evenly.
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Spoon pizza sauce on top.
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Finish with more mozzarella and sprinkle Parmesan.
4. Bake
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Bake in a preheated oven at 190°C (375°F) for 20–25 minutes until the top is golden and bubbly.
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Let rest for 5–7 minutes before serving.
Q & A
Q1: Can I use store-bought dough?
Yes, ready pizza dough works perfectly and saves time.
Q2: Why put cheese before sauce?
That’s the deep-dish style method. It prevents the crust from getting soggy.
Q3: Can I make it without yeast?
Yes, you can use a no-yeast pizza dough (with baking powder), but texture will be slightly different.
Q4: How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in oven for best crispiness.
Q5: Can I make this in an air fryer?
Yes. Cook at 180°C (350°F) for 10–15 minutes depending on pan size.