You don’t have to be in Chicago to get a piece of pizza pie.  Mini Chicago Deep Dish Pizzas can be made in the comfort of your own kitchen and I can’t wait for you to try these little cuties for yourself.

Mini Chicago Deep Dish Pizzas

While visiting the windy city last week I knew I had get my hands on at least one piece of iconic deep dish pizza.  Then I did like any good food blogger would do, I ate copious amounts.  All in name of my sweet readers.  You can thank me later.

I wasn’t home for a day before I was figuring out just how to recreate it at home.  While a large deep dish pizza is awesome, I just couldn’t pass up making a mini version.

Mini Chicago Deep Dish Pizzas | Chicago Style Pizza | Mini Pizzas | Easy Pizzas

If you ever get to Chicago yourself then I highly suggest a visit to Giorando’s.  Go early or grab lunch because dinner was CRAZY.  They are the home of the original deep dish pizza.  Some may suggest other places but I say…go with the place that started a food movement.

Deep dish pizzas are different than a regular pizza in how the ingredients are put onto the crust.  Let’s get started!

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How to make Mini Chicago Deep Dish Pizzas

I began with a tube of Pillsbury pizza dough.  Press or roll the dough out to be a little thinner.  Then cut out 12 circles.  I used a wide mouth Mason jar lid {but these cookie cutters would work too}.

Take each circle and press into the muffin cups of a regular sized muffin pan that has been sprayed with nonstick spray.  Be sure to press the crust up the sides of the cup.

Now we begin layering.  Unlike pizza from other parts of the world, we start with a circle of cheese.  I suggest using sliced mozzarella cheese {that I cut into small circles} but if you only have shredded then go for it.

The next layer is two rounds of pepperoni but you could use sausage or salami or whatever you and your family prefer.

Then another round of mozzarella cheese.

Finally a teaspoon {or so} of sauce.  Spread it out over the top of the cheese and to the crust edge.

Why does Chicago pizza have sauce on top?

The reason for the unconventional order is because deep dish pizzas are thick which require a longer baking time.  If the cheese and other toppings were on the top, then they would burn.  So the sauce is put over the toppings to protect them.

Then for a little more cheese because 2 slices just isn’t enough.  I added a sprinkling of Parmesan.

Bake for 15-16 minutes or until you can see the sides of the crust are starting to brown.  Remove from the oven and let them sit for a couple of minutes.

Mini Chicago Deep Dish Pizzas

Remove from the pan and serve immediately.  See those layers?

Mini Chicago Deep Dish Pizzas

Or you can bag them up and freeze them for up to 3 months.  We had them for dinner this week with a side salad and everyone loved them.  They would also be a great appetizer.  I am so excited for you to make them too.

Do you love pizza and pasta recipes?  Try these…

Mini Chicago Deep Dish Pizza

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 12 mini pizzas

Ingredients

  • 1 tube Pillsbury pizza dough
  • 8-10 slices mozzarella cheese {2-3 circles cut from each slice}
  • 24 pieces pepperoni
  • 1/4 cup pizza sauce
  • 2 tbsp Parmesan cheese

Instructions

  1. Preheat oven to 375°. Spray muffin pan with nonstick spray and set aside.

  2. Lay pizza dough out onto counter top and press or roll out to make it a little thinner. Using a large circle {I used a wide mouth Mason jar lid} cut out 12 circles. Press each circle into a muffin cup, being sure to press it up the sides.

  3. Put a circle of mozzarella cheese into the bottom of each crust. Top cheese with 2 pieces of pepperoni and another circle of cheese. Then add a teaspoon of sauce on top of each pizza and spread out to cover the cheese. Sprinkle each pizza with a little Parmesan cheese.

  4. Bake for 15-16 minutes. Remove from oven and let set for a minute or two. Remove pizzas from pan and serve warm. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.

 

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