Ingredients
1 can Pilsbury Mini Pizza Crust
1/4 - 1/2 cup your choice Pizza Sauce, I prefer Aldi Priano Marinara Sauce
Pepperoni, I prefer sandwich size (large)
Italian Sausage, browned and crumbled
1/2 cup chopped yellow onion
1/2 cup diced bell pepper
1 cup, chopped mushrooms
8 oz. shredded mozzarella cheese
Everything But the Pizza Seasoning
Directions
Preheat your oven to 350 degrees.
Spray your Large Muffin Pan with the kitchen spritzer filled with olive or avocado oil. You can also use a basting brush to brush on a little bit of oil to prevent sticking.
In a medium skillet over medium high heat, add your Italian sausage. Cook over medium high heat, and break up into crumbles using your Mix n' Chop.
Once your sausage is cooked, transfer to a bowl or plate., saving the grease in the pan. If there isn't much fat leftover, add a tablespoon of olive oil. In that same skillet over medium heat, add the onions, and mushrooms, cook until softened, about 5-10 minutes. Add your bell peppers, color of your choice. Cook for 1-2 minutes, until slightly softened.
Time to assemble!
Using a pastry mat, or lightly floured work surface. Roll out your crust rounds as thin as possible. Place them into the prepared Large Muffin Pan, and press the bottom and up the sides. Add a spoonful of sauce, and a slice of pepperoni. I used sandwich pepperoni, they were the same size as an individual muffin. Add about 1-2 tablespoons of your crumbled sausage, and 1-2 tablespoons of your veggie mix. Sprinkle with Everything but the Pizza Seasoning. Sprinkle a generous amount of cheese on top.
Bake in the oven at 350 degrees for 13-15 minutes or until the edges are golden brown and crispy. Once removed from the oven, let them cool in the pan for 5 minutes. Transfer to a wire rack to continue cooling, and so the bottoms don't get soggy.