Mini Deep Dish Pizzas

Why You’ll Love This Recipe

I enjoy this recipe because it’s simple, customizable, and great for sharing. I like how the garlic butter and Parmesan create a flavorful crust, while the biscuit dough makes everything easy and approachable. They’re perfect for parties, game nights, or casual dinners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 stick butter
1 1/2 tablespoons minced garlic
1/2 tablespoon Italian seasoning
grated Parmesan cheese
8-count canned jumbo or grands biscuit dough
pizza sauce or pasta sauce
shredded mozzarella or provel cheese
pizza toppings of choice

Directions

I start by melting the butter and mixing in the minced garlic and Italian seasoning. I generously brush this garlic butter all over the muffin tin slots, making sure to coat the sides well. I sprinkle grated Parmesan cheese into each slot to help create a crispy, savory crust.

I split each biscuit in half, flatten the dough, and press one piece into each muffin slot, pushing it up the sides to form a cup. I add about a tablespoon of pizza or pasta sauce into each dough cup, followed by a small handful of shredded cheese.

I top each mini pizza with my favorite toppings and drizzle a little more garlic butter over the top for extra flavor. I bake them at 350°F for 18 to 25 minutes, depending on how crispy I want them. After baking, I let them cool slightly before removing them from the pan and serving.

Servings and Timing

I usually get about 16 mini deep dish pizzas from this recipe. Prep time is around 15 minutes, baking takes 18 to 25 minutes, and total time comes to about 40 minutes.

Variations

I like using pepperoni, sausage, mushrooms, or olives for toppings, depending on my mood. Sometimes I mix a little shredded cheddar or provolone into the cheese for extra depth. For a spicy version, I add crushed red pepper flakes or sliced jalapeños.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to three days. When reheating, I warm them in the oven or air fryer so the crust stays crisp instead of soggy.

FAQs

Can I use regular biscuit dough instead of jumbo?

I can, but I find jumbo biscuits work best because they press up the sides more easily.

How do I keep the pizzas from sticking?

I make sure to use plenty of garlic butter and Parmesan in the muffin tin before adding the dough.

Can I make these ahead of time?

I sometimes bake them ahead and reheat just before serving, and they still taste great.

What sauces work best?

I usually use classic pizza sauce, but marinara or even Alfredo sauce works well too.

Can I freeze mini deep dish pizzas?

I freeze them after baking and cooling, then reheat directly from frozen in the oven.

Conclusion

I find these mini deep dish pizzas to be a fun, comforting recipe that’s always a hit. Whenever I want something easy, cheesy, and crowd-pleasing, this is one I love to make again and again.