Mini Deep-Dish Pizzas | Everyday Food with Sarah Carey

The best way to stretch your food budget is to use every bit of the food you buy, which means finding smart uses for leftovers. And what's smarter than mini pizzas made in muffin tins? Kids love them, they're perfectly portioned, and they're fun to make. Just set out the toppings and let everyone "help."
Watch the video to get my ideas for how to use as toppings what's already in your fridge. Plus, I'll let you in on my favorite strategy to ensure you never need to spend the extra cents to buy pregrated cheese. There's muffin to it!
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Recipe Ingredients:
Olive oil, for muffin pan
All-purpose flour, for rolling
1/2 pound homemade or store-bought pizza dough, in 6 pieces
Coarse salt and ground pepper
1/2 cup shredded mozzarella (4 ounces)
1 large tomato, coarsely chopped
Desired toppings, such as cooked vegetables, pineapple and ham, or pepperoni
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Mini Deep-Dish Pizzas | Everyday Food with Sarah Carey