I put my hand up! I love pizza in any way shape or form. I have never really met a pizza that I did not like. It is a love affair that I have been enjoying since I was a teenager.
It was not something we really made at home, but I had tasted them at school. One of my good friends Virginia used to make homemade pizzas as well and I can remember making them at her house. They were delicious! Everything homemade.
It wasn't something we even considered making at home until my boyfriend who later became my husband brought a pizza mix to our house. I was 16 at the time. It was just a simple cheese pizza. We all enjoyed it so much that we then started making pizzas at home more regularly.
I know . . . boxed pizza mix, but at that time, for us . . . it was amazing. We learn and we grow. We leave home and we experience better and greater things. We become self proclaimed connoisseurs!
But . . . we don't always have the time to devote to making a hand turned, yeast crusted, from scratch pizza. Sometimes we want something a tiny bit quicker.
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Meet Mini Chicago Deep Dish Pizzas. Using only 5 simple ingredients and taking not a lot of your time, you can have these delicious mini bakes on the table in less than half an hour.
They do make use of a convenient refrigerated pizza crust, but I am sure you could make a crust from scratch if you were really keen.
The idea behind these is that they are quick and convenient, and also incredibly tasty! As an appetizer, or a quick lunch, on the buffet table, for game nights, a light supper with a salad . . . whatever fits your need, your family is sure to enjoy these quick and delicious mini pizzas!
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WHAT YOU NEED TO MAKE MINI CHICAGO DEEP DISH PIZZAS
Just a few simple ingredients and not a lot of time.
- 1 tube of refrigerated pizza dough
- 8 to 10 slices of Mozzarella cheese ( you will need to cut 2 to 3 circles from each)
- 24 pieces of pepperoni
- 12 tsp your favorite pizza sauce
- 12 tsp grated Parmesan cheese
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I used the Pillsbury refrigerated Pizza Crust. But you can use any refrigerated pizza crust that you have available to you. I dare say you could also use one of those dry mixes you add water too. I bet you could also use a can of croissant roll dough, with the perforations pressed together and sealed.
You probably wouldn't get twelve from a can of croissant dough however. Just saying.
You could also make a dough from scratch, but the idea behind these is for them to be a quick and easy option.
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I used ordinary sliced Kraft mozzarella cheese. You should get two or three 2-inch round circles from each slice.
I use the Pizza Delight dry cure pepperoni. I love the flavor of it and its not as greasy as some others out there.
My pizza sauce is PC Garlic pizza sauce. Its quite convenient as it comes in a squeeze bottle. I love the flavor of the garlic. My Parmesan cheese was Kraft. But you can use whatever brand of cheeses you wish to use.
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My muffin tin was a medium sized metal muffin tin. I sprayed it first with some canola oil cooking spray. Just in case. The finished pizzas tipped out without any problems at all.
I have not experimented with adding any other ingredients or toppings. These are pretty perfect just as is.
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HOW TO MAKE MINI CHICAGO DEEP DISH PIZZAS
These are so easy to make even a child could make them. I think they would make great snacks for those occasions when your children are having guests to stay overnight!
Hopefully it won't be too much longer before we can start entertaining again and having things like sleepovers and game nights.
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Preheat the oven to 375*F/190*C/ gas mark 4. Lightly spray a 12 cup muffin tin with some canola cooking spray. Set aside.
Unroll the pizza dough and roll it out on a lightly floured surface to make it large enough to cut out 12 4-inch circles.
Using a 4-inch round cutter cut out the circles and fit them into the muffin cups, making sure you press the dough up the sides.
Cut out 2-inch rounds from the mozzarella cheese slices. You will need 24.
Layer the following in each dough lined cup: 1 round of mozzarella cheese. 2 pepperoni slices. 1 round mozzarella cheese. Top with 1 tsp of pizza sauce and finally 1 tsp of Parmesan cheese.
Bake for 15 minutes, until golden brown and heated through. Carefully remove from the cups to a wire rack to cool for a few minutes
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You can store any leftovers of these in the refrigerator for up to three days and you can also freeze them for up to three months in an airtight freezer container. That makes them the ideal appetizer or treat to have on hand.
You can pay a whole bundle for something like this in the freezer section at the shops, but why should you when you can make a homemade version which is a lot tastier for a fraction of the cost!
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It would be so nice to make these together with my grandsons, or my granddaughter, or even the young women at church. It is the perfect snack for children and you know how much they love to get involved and help!
God willing it won't be too much longer before we can start doing things like that again. In the meantime there is no reason why we can't just enjoy these things ourselves. Knowing that I can freeze them means that there is no waste, and I like that idea and the idea of having something like this ready for a snack or quick meal any time!
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NEW YORK PIZZA - With foldable crisp slices, a delicious sauce and lotsa lotsa cheese. The crust has a Lovely flavor and texture and is just sturdy enough to stand up to the toppings, and yet at the same time light and airy. With my signature pizza sauce recipe.
ULTIMATE PIZZA BAGELS - These delicious hot delights are the ultimate in Pizza Bagels. Not just a half a bagel like most Pizza Bagels you will see, these are the whole shebang!
EASY PIZZA CASSEROLE - No fuss, no muss with plenty of pasta, sauce, sausage, pepperoni and cheese. Everything cooks in the one dish, pasta, etc. That way the pizza flavor goes right into the pasta with the most delicious result!
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With double the sauce, double the toppings and double the cheese. A true delight you can wrap your mouth around.
Mini Chicago Deep Dish Pizzas
Yield: 12
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Delicious little mini deep dish pizza pies that you can put together with only 5 simple ingredients. Ready to eat in less than half an hour.
Ingredients
- 1 tube of refrigerated pizza dough
- 8 to 10 slices of Mozzarella cheese ( you will need to cut 2 to 3 circles from each)
- 24 pieces of pepperoni
- 12 tsp your favorite pizza sauce
- 12 tsp grated Parmesan cheese
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 4. Lightly spray a 12 cup muffin tin with some canola cooking spray. Set aside.
- Unroll the pizza dough and roll it out on a lightly floured surface to make it large enough to cut out 12 4-inch circles.
- Using a 4-inch round cutter cut out the circles and fit them into the muffin cups, making sure you press the dough up the sides.
- Cut out 2-inch rounds from the mozzarella cheese slices. You will need 24.
- Layer the following in each dough lined cup: 1 round of mozzarella cheese. 2 pepperoni slices. 1 round mozzarella cheese. Top with 1 tsp of pizza sauce and finally 1 tsp of Parmesan cheese.
- Bake for 15 minutes, until golden brown and heated through. Carefully remove from the cups to a wire rack to cool for a few minutes
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I think the potato is one of my favorite vegetables. They are so versatile and go with just about everything. You can cook them in a multitude of ways and I love them all!
I actually started off today to make a version of smashed potatoes, but my potatoes fell apart. One thing life has taught me is to not cry over spilled milk and also that when you are handed lemons, make lemonade.
Never, ever throw the baby out with the bath water.
I thought to myself, broken potatoes have to be better than smashed potatoes. You have way more edges to crisp up and brown, so twice as much deliciousness!
And so I just kept going. The end result was incredibly tasty. Buttery, garlicky potatoes with a multitude of crispy edges. A- mazing!
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Crazy delicious with lots of yummy garlic flavor and perfectly seasoned. Perfect to serve with a steak or chicken, or pork or lamb. These were fabulous!.
And, they were a very simple side dish to make. I have written the quantities up to feed only two people, but you can very easily double or even triple everything to feed even more. Your family is literally going to fall in love with these delicious crispy potatoes!
Pop the top piece on top and twist. It actually shreds it more than it minces it, but what I like about it is that it is very easy to clean. No more garlic stuck in those annoying little holes.
I love it and no I have not been paid to say that! Nor did I get the gadget for free. I paid for it. Its just that when I find something I like using, I have a need to share it with you because I think you might like it too!
Now back to the potatoes.
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WHAT YOU NEED TO MAKE BROKEN POTATOES
GARLIC BUTTER & SOY SAUCE
There is really nothing out of the ordinary here. Simple ingredients put together and cooked simply with delicious results! I prefer recipes that don't use long lists of complicated ingredients.
- 4 small to medium new potatoes (mine were about 2-inches in diameter)
- 3 TBS butter
- 2 1/2 cloves of garlic peeled and minced
- 2 tsp soy sauce
- fine sea salt and freshly ground black pepper to taste
- chopped fresh parsley to sprinkle on top
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The markets are full of lovely new potatoes at the moment. Perfect for making salads and for frying like this. My potatoes were about the size of a baby's fist. You only need four for two people.
If you are making more calculate at least two potatoes per person.
I always use sea salt these days. I love the flavor of it. Its clean and fresh. You will need some for the cooking water and some for seasoning.
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Our markets are also flooded with locally grown garlic at the moment as well. If I owned my own property I would plant garlic, alas I do not and my garden is very tiny, but I do like to take advantage of the local garlic as and when I can.
I find it superior in flavor to the Chinese stuff we see most of the time. Its very easy to spot the difference between Chinese Garlic and North American grown garlic.
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Just flip it over and look at the bottom of the bulb. The Chinese are required to remove and scrape away all of the root end, leaving a smooth concave hollow. This is due to import requirements.
I find the flavor of home grown garlic to be superior. I also don't really like eating food that has been bleached with chemicals.
But having said that, sometimes it can't be helped. You just have to use what's available.
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HOW TO MAKE BROKEN POTATOES
WITH GARLIC BUTTER & SOY SAUCE
I highly recommend using a cast iron skillet for these or at the very least a non-stick skillet with a nice heavy bottom!
Start by washing your potatoes really well. I use a vegetable brush for this. Even though they may look like they are clean and have been washed, wash them anyways. You would be surprised at just how dirty they still are.
Place them into a saucepan. Cover with cold water, by about an inch, and add about 1/2 tsp salt.
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Place the saucepan over high heat and bring to the boil. Reduce to medium low, cover slightly, and cook for 15 minutes or so, just until the sharp tip of a knife can be easily inserted. Fork tender.
Drain well and place in a sieve placed over the hot pot so that they dry out well. A drier potato will give you a crisper finish.
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Place the still warm potatoes onto a cutting board and using something flat and heavy, lightlycrush them until they are about 2/3 of their original size, allowing them to break apart.
You should have some big pieces and some small pieces, all with craggy bits.
Melt the butter over medium heat in the bottom of an 8 inch cast iron skillet until it starts to foam. Add the garlic. Cook, stirring, just until it start to brown, do not allow to burn. (Burnt garlic can taste bitter.) Add the crushed potatoes to the pan.
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Cook until golden brown on the undersides. (Medium heat.) Flip over. Cook until golden brown on the other side. Don't mither them. Leave them be and let them brown without moving them overly about. That's the secret to a nice browning.
Drizzle with the soy sauce and season to taste with salt and pepper. Scatter the parsley over top and serve immediately.
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And that's all there is to it. You best prepare yourself to fall in love, because these are incredibly tasty and moreish. Even better than basic fried potatoes in my opinion.
I loved all the craggy bits and the fact that you had some larger bits and some smaller bits and I also loved the way the skins crisped up in the butter, and got all garlicky. Delicious!!
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If, like me, the potato is your favorite vegetable you might also enjoy these recipes which are along the same line!
CRISPY FRIED POTATOES - Peeled and chunked potatoes are parboiled in some salted water and then fried to golden brown in a pan with some olive oil, garlic and sage. Scrumptious.
POTATOES O'BRIEN - This is a pretty basic version of fried potatoes, with onions and peppers, using only salt and pepper as seasoning. You could also add garlic powder and or paprika. I added some paprika. I like the color it adds to potatoes when you are frying them.
BOMBAY POTATOES - An East Indian version of fried potatoes. Deliciously spiced. The perfect side dish for a curry night!
Broken Potatoes with Garlic Butter and Soy Sauce
Yield: 2
Prep time: 5 MinCook time: 35 MinTotal time: 40 Min
This small batch recipe can easily be multiplied to serve more. Delicious garlicky, buttery potatoes, with lots of crispy edges and bits.
Ingredients
- 4 small to medium new potatoes (mine were about 2-inches in diameter)
- 3 TBS butter
- 2 1/2 cloves of garlic peeled and minced
- 2 tsp soy sauce
- fine sea salt and freshly ground black pepper to taste
- chopped fresh parsley to sprinkle on top
Instructions
- Wash your potatoes well and place into a saucepan. Cover with cold water and add about 1/2 tsp salt.
- Place over high heat and bring to the boil. Reduce to medium low, cover and cook for 15 minutes or so or until the sharp tip of a knife can be easily inserted. Fork tender.
- Drain well and place in a sieve placed over the hot pot so that they dry out well.
- Place them on a cutting board and using something flat and heavy, crush them to about 2/3 of their original size, allowing them to break apart. You should have some big pieces and some small pieces, all with craggy bits.
- Melt the butter over medium heat in the bottom of an 8 inch cast iron skillet until it starts to foam. Add the garlic.
- Cook, stirring, just until it start to brown, do not allow to burn. Add the crushed potatoes to the pan.
- Cook until golden brown on the undersides. (Medium heat.) Flip over. Cook until golden brown on the other side.
- Drizzle with the soy sauce and season to taste with salt and pepper. Scatter the parsley over top and serve immediately.
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I am really excited to share this bread machine recipe with you today for Instant potato Bread! This is the most delicious loaf of bread I have ever made in the bread machine. I tell you no lie!
It has a beautiful crumb and a crisp crust. The interior of the bread is moist, fluffy and dense. And the flavor is amazing. In short it is perfect!
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I know, on the outside it looks a bit wrinkly and ugly, but this is one case where you definitely do not want to be judging the book by its cover. If you were to overlook this one you are missing out on a real gem of a bread!
One of the local grocery stores sells store made potato bread and whenever they have it on the shelves it is one of the first breads to disappear.!!
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Now, with this potato bread recipe, you don't have to wait for them to have it on the store shelves, nor do you have to wait until you have leftover mashed potatoes! It uses dry instant mashed potatoes!
This is an addictively tasty loaf, slightly tangy from the use of buttermilk, sweetened with honey and enriched with just a touch of olive oil!
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I was a bit dismayed when I first saw the loaf. I thought to myself, could this loaf be any uglier . . . . but all of my reservations disappeared as soon as I cut into the loaf. What a beautiful tight crumb it had!
It also cuts beautifully into nice even slices for making sandwiches with or toasting. I have enjoyed a few slices of it toasted every day since I baked it. Yummy!
I adapted the recipe from a book by Beth Hensperger entitled, The Bread Lover's Bread Machine Cookbook. If you have a bread machine you really need this book!
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WHAT YOU NEED TO MAKE INSTANT POTATO BREAD
- 1/2 cup (120ml) water
- 2/3 cup (160ml) buttermilk
- 1 1/2 TBS olive oil
- 1 1/2 TBS dark honey
- 2 1/2 cups (350g) bread flour
- 1/3 cup (20g) instant potato flakes
- 1 TBS vital wheat gluten
- 1 1/4 tsp salt
- 2 1/4 tsp bread machine yeast
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The buttermilk in this recipe gives this bread a moist texture and a lovely bit of a tang. If you don't have buttermilk you can easily make your own by whisking together equal parts of plain full fat yogurt and full fat milk.
You can also make a good substitution by measuring 1 TBS of lemon juice or white vinegar into a cup measure and adding milk to make up the full measure needed. Leave to clabber for 5 to 10 minutes prior to using.
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Bread machine loaves work best with bread flour. By that I mean flour that has a higher gluten count which is designed specifically for making bread.
I also recommend adding Vital Wheat Gluten, which, while it is not totally necessary, will give you a much nicer loaf and help your bread to rise higher. I have been most impressed since I started adding this ingredient to my bread machine loaves! I highly recommend!
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I used Instant Potato Flakes. These are the ones you can buy in the store that, when reconstituted make mashed potatoes. I believe any brand will do.
The recipe specified dark honey. I am not quite sure what she meant by that, but I took it to mean a honey that is darker in color. Perhaps a honey that is not quite as refined?
I love Greek honey. It has a beautiful distinct flavor and a lovely deep amber color. This is what I used with most delicious results!
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HOW TO MAKE INSTANT POTATO BREAD
This is a bread machine recipe, but you could also just do the dough in the bread machine and then shape, raise and bake in a regular loaf pan if you prefer. I know many people prefer to bake their bread in the traditional way.
In that case just use the dough cycle on your machine. Remove the bread dough when done, shape and place into your loaf pan. Allow it to raise again and then bake in the conventional way.
To do this, preheat the oven to 350*F/180*C/ gas mark 4. Uncover the bread, place it in the oven, and bake for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning. A digital thermometer inserted into the loaf's center should register at least 190°F/88*C.
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If using a bread machine for the whole process follow the instructions as per your own model of bread machine for making a basic loaf, with a medium crust.
Place all of the ingredients into your bread machine according to the manufacturer's instructions for your particular machine. Make sure that the salt does not touch the yeast and that the mashed potato flakes are not in contact with the liquid ingredients, otherwise the potatoes will start to absorb the liquid and create a drier loaf.
Set crust on medium and program for a basic loaf. Press start.
Once the baking cycle has finished, remove the loaf immediately from the pan and allow to cool on a wire rack at room temperature prior to slicing.
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This is a really lovely loaf. I have enjoyed it toasted and buttered, made into a tomato sandwich and on the first day I enjoyed it with a nice hot bowl of my Quick and Easy Chili. It went perfectly!
I am sure it would also be good alongside of any soup or stew. And if you are a person who loves bread and jam, this is your bread to use!
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MILK AND HONEY BREAD - This recipe produces a lovely tall loaf with a beautiful crumb. Soft, tender and slightly sweet. Perfect for sandwiches or along side a nice bowl of soup, stew or chili!
BASIC RUSTIC LOAF- Not 100% whole wheat but a beautiful combination of wheats, whole grain and other wise. It slices like a dream and has a beautiful texture, equal to or better than any store bought loaf out there. In fact I would say that is is far better than a store bought loaf!
Instant Potato Bread
Yield: 1 (1 1/2 pound) loaf
This bread machine bread has a crisp crust, beautiful crumb and is fluffy and dense with a lovely moist interior. Add the dry potato flakes before the flour when you add your ingredients to the pan. This is a delicious loaf of bread!
Ingredients
- 1/2 cup (120ml) water
- 2/3 cup (160ml) buttermilk
- 1 1/2 TBS olive oil
- 1 1/2 TBS dark honey
- 2 1/2 cups (350g) bread flour
- 1/3 cup (20g) instant potato flakes
- 1 TBS vital wheat gluten
- 1 1/4 tsp salt
- 2 1/4 tsp bread machine yeast
Instructions
- Place all of the ingredients into your bread machine according to the manufacturer's instructions for your particular machine. Make sure that the salt does not touch the yeast and that the mashed potato flakes are not in contact with the liquid ingredients, otherwise the potatoes will start to absorb the liquid and create a drier loaf.
- Set crust on medium and program for a basic loaf. Press start.
- Once the baking cycle has finished, remove the loaf immediately from the pan and allow to cool on a wire rack at room temperature prior to slicing.
Notes
You can also make a 2-pound loaf. Contact me for measurements of ingredients.
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