Saturday, September 8, 2012

Ultimate Mini Deep Dish Pizza

Ok, this is not exactly a new idea, but it is a new twist on french bread pizza - deep dish french bread pizza. I love how this turns out and makes a perfect party food. With football season starting, it would also make a perfect snack for all of your football buddies. Also great for birthday parties, pot lucks, and for lunch or dinners. Make them all the same or different, whatever you choose.

I made these with the regular size french bread rolls. You could also use the mini french bread rolls for a snack or appetizer, preparation is still the same. The best part of these mini deep dish pizzas is that they crunch unlike pizza crust. Regular pizza crust only crunches when you bite into the crust and the mini deep dish pizza keeps it's crunch in each and every bite. Use your favorite pizza sauce and toppings to customize your pizza to your likings.

This is my version: Ultimate mini deep dish chicken Alfredo pizza

You will need french bread rolls (standard or mini), pre-cook any toppings you will need, and mozzarella cheese.   In this version, I precooked diced chicken and sauteed mushrooms and onions and allowed to cool.

Preheat your oven to 425 degrees and prepare a cookie sheet lining it with foil for easy cleanup. Take your roll and slice off the top crust and hollow out by pulling most of the bread out of the center. Add desired sauce, in this case, I used an Alfredo sauce (I prefer Classico brand) and added a bit of basil just to liven up the sauce a bit. I added a small amount of cheese to act as glue and stuffed the toppings into the bread pressing down on the filling to "cram" as much in it as possible leaving a little room on top to stuff the cheese in. Place your pizzas onto the cookie sheet and bake for about 15 minutes or until the cheese is a delicious golden brown. This also works well in a toaster oven.

French bread roll (can also use a mini french bread roll)

Slice off the top crust

Hollow out roll leaving a bread border on all sides and add desired pizza sauce.  I used Alfredo sauce.

Since this is a white sauce, I added a pinch of basil to liven up the flavor.

Added a little cheese and sauteed vegetables and chicken that had cooled.  Cover the top with cheese and press firmly to pack the fillings and cheese inside the roll.

Bake on a foil lined cookie sheet at 425 degrees for about 15 minutes or until cheese is golden brown.

1 comment:

  1. This was a winner at my house last night - kid approved! Both teen boys LOVED it. Amazing and they wanted to know if we could have it every night. I used the poblano Alfredo and the boys loved the kick from the peppers. I used lots of chicken and skimped on the sauce a bit to save calories. Didn't use mushrooms cuz they don't like them. And I left cheese off half cuz one boy won't eat cheese. I had some without cheese and it was tasty enough from the sauce. Next time I will add chopped sweet peppers when I cook up the onions so I can get some more veggies in there.

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