Appetizers
Muffin-Tin Italian Sausage Pizzas
Description
These meaty, cheesy muffin-tin pizza cups are small enough to serve at a party but are great for lunch as well.
Ingredients:
- 1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
- 1 tablespoon olive oil
- 1/4 lb mild Italian sausage
- 1/2 cup diced red onion
- 1/4 teaspoon salt
- 1 package (8 oz) sliced mushrooms
- 1 cup Muir Glen™ organic pizza sauce (from 15-oz can)
- 2 cups shredded mozzarella cheese (8 oz)
- 1 tablespoon chopped fresh basil leaves
Directions:
- Heat oven to 425°F. Spray 12 regular-size muffin cups with cooking spray. Do not unroll dough; cut rolled dough into 12 pieces; place in muffin cups. Let rest 15 minutes.
- Meanwhile, in 10-inch nonstick skillet, heat oil over medium heat. Add sausage; cook 5 to 6 minutes or until no longer pink. Using slotted spoon, transfer to small bowl.
- Add onion and salt to oil in skillet; cook 2 to 3 minutes or until softened. Add mushrooms; increase heat to medium-high, and cook 4 to 6 minutes longer or until mushrooms release liquid and brown. Remove from heat.
- Stir in cooked sausage and 1/2 cup of the pizza sauce. Cool 5 minutes. Stir in 1 1/2 cups of the cheese.
- Meanwhile, press pizza dough into cups, pressing firmly up sides. Divide sausage mixture evenly among cups.
- Bake 11 to 14 minutes or until crusts are browned and cooked through. Top with remaining 1/2 cup cheese. Let stand 1 minute. Run knife around outside of each cup. Warm remaining 1/2 cup pizza sauce, and serve with cups. Top with basil.
