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Mini Deep Dish Pizza

Marcus Meacham

Big flavor comes in a small package with these cheesy, meaty personal deep-dish pizzas.



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

Let's get Cooking...

  1. Preheat oven to 350°F.
  2. In a large cast-iron skillet coated with oil, break apart sausage and par cook. Remove from heat.
  3. 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.
  4. 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.
  5. 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.