Chicago Deep-Dish Pizza Muffins

Prepare Your Station: Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Generously grease a 12-cup standard muffin pan with 2 teaspoons of olive oil. Ensure every nook and cranny is coated to prevent sticking. (5 minutes)

Roll and Cut the Dough: On a lightly floured surface, roll the pizza dough to a uniform thickness of approximately 1/8 inch. Lift the dough frequently to ensure it doesn't stick. Using a 4-inch cookie cutter or a sharp knife, cut out twelve circles. If needed, reroll the dough scraps to obtain all 12 circles. (10 minutes)

Shape the Muffin Cups: Carefully place each dough circle into a prepared muffin cup, centering it as much as possible. Gently press and push the dough up the sides of the cup, extending it close to, but not quite reaching, the top edge. Once all circles are in place, reinforce each one by pressing and pushing again to ensure a snug fit. (10 minutes)

Layer the Cheeses, Sausage, and Peppers: Evenly distribute 1 tablespoon of diced provolone cheese into each muffin cup. Follow with 1 tablespoon of the cooked Italian sausage and 2 teaspoons of diced sweet peppers. The order is important for optimal flavor layering. (7 minutes)

Top with Mozzarella, Sauce, and Parmesan: Lightly press down on the fillings to compact them slightly. Top each muffin with 1 rounded tablespoon of grated mozzarella cheese and then carefully spoon 2 tablespoons of pizza sauce over the top, gently pressing the sauce into the fillings. Don't worry if the fillings are slightly higher than the pan's edge. Generously sprinkle freshly grated Parmigiano-Reggiano cheese over each muffin. (8 minutes)

Bake to Golden Perfection: Place the muffin pan in the upper center of the preheated oven. Bake until the tops are beautifully browned and the cheese is bubbly and slightly charred, approximately 30 to 35 minutes. Keep a close eye on them to prevent burning. (30-35 minutes)

Cool and Release: Remove the pan from the oven and allow the muffins to cool in the pan for 10 to 15 minutes. This allows the cheese to set slightly, making removal easier. Carefully run a knife around the edge of each muffin to loosen it from the pan. Use a fork or small spatula to gently lift each muffin out of the pan. (10-15 minutes)

Final Touches and Serve: Transfer the muffins to a wire rack to cool for a few more minutes. Garnish with fresh parsley for a pop of color and serve warm. Enjoy the taste of Chicago in every bite! (5 minutes)