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Individual Deep-Dish Pizza

These handheld pizzas are the perfect after-school snack or fast meal. Have your young chefs pair the Breville pie maker with ready-made marinara sauce, grated cheese, a bit of meat or vegetables and pie dough—they can create their own favorite combos!

Ingredients:

  • 1 batch basic pie dough (see related recipe at left)  
  • 3/4 cup grated mozzarella cheese 
  • 1/2 cup tomato sauce 
  • 3/4 cup assorted prepared pizza toppings (diced pepperoni, cooked and drained sausage, sautéed onions, peppers or mushrooms, and/or black olives) 

Directions:

Divide the pie dough in half, shape each into a disk and wrap separately with plastic wrap. Refrigerate for at least 2 hours or up to overnight.

In a small bowl, combine the cheese, tomato sauce and desired toppings. Set the filling aside.

Preheat a Breville electric pie maker according to the manufacturer’s instructions. Line a baking sheet with parchment paper.

Let the dough stand at room temperature for 5 minutes. On a floured surface, roll out the dough into a round about 1/8 inch thick. Using the larger side of the circle cutter, cut out 4 rounds, rolling out the remaining dough disk and rerolling the scraps as needed. Transfer the dough rounds to the parchment-lined baking sheet. If they become too warm or soft, refrigerate for 10 to 15 minutes.

Open the pie maker and assemble the pizzas according to the manufacturer’s instructions, using the dough rounds for the base of each pizza and 1/3 cup filling per pizza. Close the lid on the pie maker, ensuring the latch clicks into place, and bake until the dough is cooked through and golden brown, about 10 minutes. Using a mini-pie lifter, a nonstick heatproof spatula or tongs, carefully transfer the pizzas to a wire rack and let cool slightly, about 5 minutes, before serving. Makes 4 individual pizzas.

Williams-Sonoma Kitchen.