Over-Loaded Mini Pizzas

Everyone loves pizza. But which is better – thin and crispy or deep-pan? My Official Treat Taster prefers a thin and crispy base covered in a sea sauce, a mountain meat and coliseum of cheese. I prefer my pizzas to be deep-pan and stuffed with a wonderful tomato filling, with possibly a few vegetables hidden in there, too.

I’m sure I’m not the only one who imagines how perfect and neat a dish will turn out, only to have it come out of the oven looking like a messy disaster. Here’s a tip for any new cooks on the block – don’t apologise! If it came out looking like it has been trodden on, that’s how it was meant to be – especially if you’re serving it to someone who’s never had the dish before.

This is exactly how these mini pizzas were supposed to come out. They weren’t meant to look like beautiful, tiny, perfectly-round Chicago-style pizzas. They were meant to look like volcanoes that had just erupted. That’s my story and I’m sticking to it!

Chicago-Style Over-Loaded Mini Pizzas

Ingredients

Your favourite pizza dough

½ onion, chopped

1 clove garlic, minced

½ cup bacon, chopped

1 cup chopped tomatoes

1 teaspoon oregano

1 teaspoon basil

Salt & pepper

Mozzarella

Recipe

1. Preheat the oven to 400°F/200°C and lightly grease a muffin pan. Roll out your pizza dough so it’s about 1/2 inch/1cm thick and cut 4 circles out big enough to line muffin pan. 

2. Press the pizza dough into each muffin hole and prick the dough all over with a fork. Bake in the oven for about 10 minutes or until the dough is golden brown. Remove from the oven when cooked and place to one side.

3. Whilst the dough is baking, fry the onion over a medium-heat for about 5 minutes and then add the garlic and bacon. Cook until the bacon is crispy then add the tomatoes, herbs and seasonings. Reduce to a medium-low heat and allow to simmer for 10 minutes until the sauce thickens.

4. Evenly spoon the filling into the dough cups and top with shredded mozzarella. Bake in the oven for another 10 minutes, or until the cheese is melted and bubbling. 



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