KID FRIENDLY DISH
Vegetable oil or cooking spray, for greasing the muffin tin
All-purpose flour, for dusting the counter and your hands
1 pound pizza dough
1 cup (4 oz) shredded mozzarella cheese
1 cup marinara sauce
1/4 cup (about 1 ounce) chopped bell peppers
1/4 cup (10 to 12 olives) chopped pitted kalamata olives (optional)
48 mini pepperoni slices (about 1 ounce) (May substitute chopped salami or crumbled cooked sausage)
1/2 cup (1-3/4 oz) freshly grated Parmesan Cheese
Fresh basil leaves (optional)
Position a rack in the center of the oven and preheat to 400º. Lightly oil a 12-cup muffin tin, or coat it with nonstick spray.
Lightly dust a clean, dry surface with flour, then roll the pizza dough to about 16 x 12
inches and about 1/4 inch thick. Cut the dough into 12 equal 4-inch squares.
Place a square of dough in each muffin, and press it into the bottom and up the sides so it reaches the top of the muffin tin. Lightly flour hands if the dough sticks to your fingers. The dough may shrink back down into the cup. If it does, work it back up the side of the tin as you add the toppings.
Inside each cup, layer about 1 tbsp mozzarella cheese, and 1 tsp sauce. Evenly distribute the bell pepper and olives, if using, among the cups, followed by 4 pieces of mini pepperoni. Top the meat with a scant 1 TBSP sauce, so it covers the filling. Sprinkle with Parmesan Cheese, diving it evening among the cups.
Bake for 12 to 15 minutes, or until the crust is brown and the cheese is bubbling.
Remove from oven and top with fresh basil, if using. Let cool for at least 3 minutes before removing the pizzas from the muffin tin to serve.