4 Organic ONE SWEET Mini Peppers, sliced crosswise into rings
1 cup pizza sauce or marinara
2 cups shredded mozzarella cheese, divided
1 tsp. Italian seasoning
1 ball of pizza dough (store-bought or homemade)
Preheat oven to 450ºF. In a large sauté pan over medium heat, add 1 Tbsp. extra virgin olive oil, 12 pepperoni slices, and sliced mini peppers and sauté for 2-3 minutes. Add in 1-½ cups shredded mozzarella and pizza sauce (or marinara), and Italian seasoning. Reduce heat to medium-low and stir until cheese is melted. Set aside.
Get the kids involved in this step: On a lightly floured surface, roll out the pizza dough. Use a 4” round cookie cutter to cut out 8 rounds. Using a fork, make a few punctures in each piece of dough. Then, place 4 of the rounds into a cupcake tin (or individual ramekins). Bake for 4 minutes then have an adult remove from the oven. Allow them to cool slightly before getting the kids involved in the next step.
Spoon about ⅓ cup of the cooled filling mixture into each mini pot pie base. Then, seal the top of each with remaining 4 rounds of pizza dough. Brush the tops with the remaining 1 Tbsp. extra virgin olive oil.
Bake them for 10 minutes. Remove from oven and top each with remaining shredded cheese and pepperoni slices. Return to oven and bake just until cheese is melted about 1 minute. Let cool for at least 5 minutes before serving.
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