Three-Cheese & Veggie Deep-Dish Pizzettes

By pattie_d

Who says muffin pans are just for sweet treats? The clueless, that's who! These savory goodies are as adorable as they are delicious. Portion-controlled perfection.

Why have a snoozy slice of pizza when you could have a deep-dish mini pie?! With stats this great, have TWO!

Ingredients

• 1 cup chopped onion
• 1 cup chopped bell pepper
• 1 cup chopped mushrooms
• 1 cup low-fat or light ricotta cheese
• 1 cup shredded part-skim mozzarella cheese
• 1 tbsp. chopped garlic
• 1/2 tsp. salt
• 1 package Pillsbury
• Classic Pizza Crust refrigerated dough
• 3/4 cup pizza sauce
• 1/4 cup reduced-fat Parmesan-style grated topping

Preparation

Step 1

Preheat oven to 375 degrees. Spray a 12-cup muffin pan with nonstick spray.

Bring a large skillet sprayed with nonstick spray to medium-high heat. Add onion, bell pepper, and mushrooms. Cook and stir until softened, 6 - 8 minutes.

Transfer veggies to a large bowl, and blot away excess moisture. Add ricotta cheese, mozzarella cheese, garlic, and salt. Stir until evenly mixed.

Roll out dough into a large rectangle of even thickness, at least 12" X 9". Evenly cut dough into 12 squares. Place each square in a muffin cup, and press it into the bottom and up along the sides.

Evenly distribute veggie-cheese mixture among the cups, and firmly pack it in. Top with pizza sauce and Parm-style topping.

Bake until dough is firm and golden brown and filling is hot, about 15 minutes. Enjoy!