Sausage and Pepper Mini Deep-Dish Pizza

By Harleygirl

Ingredients

• For the Topping:
• For the Dough
• 1 package (2 1/4 teaspoon) active dry yeast
• 3/4 cup warm water (105 degrees to 110 degrees)
• 1 tsp sugar
• 1/3 cup vegetable oil
• 2 1/2 cups all-purpose flour, plus more as needed.
• 1 tsp salt
• 3 1/2 Tbs olive oil
• 2 red or green bell peppers, seeded and thinly sliced.
• Salt and freshly ground pepper to taste
• 1/2 lb mild italian sausage, casings removed
• 4 slices provolone cheese
• 12 lb mozzarella cheese, grated
• 1/4 cup grated parmigiano-reggiano cheeks
• 2 cups tomato pizza sauce

Details

Servings 4

Preparation

Step 1

To prepare the dough, in a bowl of an electric mixer, combine the yeast, water and sugar and whisk by hand until dissolved. Let stand for 5 minutes, then add the vegetable oil, flour and salt. Place the bowl on the mixer, attach the dough hook and knead on low speen until smooth and pliable, about 5 minutes.

Turn the dough out onto a work surfave and divide into 4 equal pieces. Knead each piece by hand for 30 seconds, shaping the dugh into a ball and dusting with a little flour if needed. Dust a baking sheet with flour and place the dough on the sheet. Cover loosley with plastic wrap and let the dough rise at room temperature for 2 hours.

Meanwhile, prepare the topping:
In a frypan over medium heat, warm 1 Tbs of the olice oil. Add the bell peppers, salt and pepper, and cook until soft and lightly caramelized, 5 to 7 minutes. Transfer the peppers to a bowl.

Return the pan to medium heat, add the sausage and cook, breaking the meat into smaller pieces with a wooden spoon, until no longer pink, about 5 minutes. Transfer the sausage to a seperate bowl.

Position a rack in the lower third o an over and preheat to 450 degrees.

Divide the remaining olive oil among the 4 mini Deep-Dish Pizza Pans (about 2 tsp per pan), thoroughly greasing each pan. Place a dough ball in each pan, and using your fingers, press the dough in an even layer across the bottow and up the sides of the pans.

Place 1 provolone slice on each dough round. Top with the mozzarella, parmigiano-Reggiano, bell peppers and sausage, dividing evenly. Using the back of a spoon, spread 1/2 cup of the tomato pizza sauceon top of each pizza. If desired, place more toppings on sauce.

Bake the pizzas until the crusts are golden, 30 to 35 minutes. Remove the pizzas from the oven and let stand for 5 minutes before serving.