Categories: Pizza/flatbread
Ingredients
- BROWN:
- 1⁄4 cup diced pepperoni
- DIVIDE:
- 1 lb. purchased pizza dough, room temperature
- FILL:
- 3⁄4 cup purchased pizza sauce
- 2 1⁄4 cups shredded part-skim mozzarella
- 1⁄4 cup chopped pepperoncini
- 1⁄4 cup grated Parmesan
Directions
-
Preheat oven to 450°. Coat the inside of the cups of a 12-cup muffin pan and the outside of the cups of a second 12-cup muffin pan with nonstick spray.
-
Brown pepperoni in a skillet over medium heat until crisp, about 5 minutes; drain on a paper-towel-lined plate.
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Divide dough into 12 equal pieces, form into balls, and shape each into 4-inch rounds.
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Form dough around the coated outside cups. Invert the second muffin pan and press over the shaped dough.
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Bake dough cups, right side up, 10 minutes. Remove top pan and bake 2 minutes more.
-
Fill each dough cup with 1 Tbsp. sauce, 3 Tbsp. mozzarella, and 1 tsp. each pepperoni, pepperoncini, and Parmesan. Return pizzas to oven and bake until golden, 8–10 minutes. Allow pizzas to cool in the pan 10 minutes before serving.