Muffin Tin Deep-Dish Pepperoni Pizza

This kid-friendly dish is the answer when everyone is craving pizza. It is easily adapted to different toppings, so you can make 12 of one kind or mix-and-match toppings to suit each person’s taste. For example, vegetarians can leave out the meat and add mushrooms. You’ll need about a quarter cup of a selected chopped topping, such as bell pepper, mushrooms, onion or olives to sprinkle evenly among the 12 cups. Serve with a salad.

4 servings (makes 12 mini pizzas)

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 ounces) shredded mozzarella cheese

1 cup marinara sauce

1⁄ cup (about 1 ounce) chopped

4 red bell pepper

1⁄ cup (10 to 12 olives) chopped

4 pitted kalamata olives (optional)

Position a rack in the center of the oven and preheat to 400 degrees. Lightly oil a 12-cup muffin tin, or coat it with nonstick spray.

Lightly dust a clean, dry surface with f lour, then roll out the pizza dough to about 16 by 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 cup, and press it into the bottom and up the sides so it reaches the top of the muffin tin. Lightly f lour your 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 tablespoon mozzarella cheese and 1 teaspoon

Per serving: 336 calories, 19 g protein, 35 g carbohydrates, 13 g fat, 7 g saturated fat, 35 mg cholesterol, 1,041 mg sodium, 3 g dietary fiber, 4 g sugar

From recipes editor Ann Maloney. 48 mini pepperoni slices (about 1 ounce), (may substitute chopped salami or crumbled cooked sausage)

1⁄ cup (13⁄ ounces) freshly

2 4 grated Parmesan cheese

Fresh basil leaves (optional)

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 tablespoon sauce, so it covers the filling. Sprinkle with the Parmesan cheese, dividing it evenly among the cups.

Bake for 12 to 15 minutes, or until the crust is brown and the cheese is bubbling.

Remove from the oven and top with fresh basil, if using. Let cool for at least 3 minutes before removing the pizzas from the muffin tins to serve.

Note: Leftover pizzas can be refrigerated in an airtight container for up to 3 days; or frozen on a sheet pan and then transferred to an airtight container for up to 3 months.