Chicago deep dish pizza muffins

Oil a standard muffin tin very generously.

Use cold Chicago style pizza dough, which rises less early and is easier to work. Roll it with just enough flour to about an eighth of an inch thick.

Loosen the edge and lift the sheet so it is not stuck, letting it contract before cutting so the circles do not shrink.

Cut twelve four-inch circles, re-rolling scraps as needed.

Center each circle in a muffin cup, flatten the bottom and push the dough up the sides, not all the way to the top. Go round once more pushing the dough up as it shrinks back.

Fill each cup: about a tablespoon of diced provolone, a tablespoon of cooked crumbled sausage, then a couple teaspoons of the sauteed peppers.

Press the fillings down lightly; going a half inch to an inch above the pan is fine.

Top with a rounded tablespoon of mozzarella, then a couple tablespoons of pizza sauce, pushing the first spoonful down.

Grate Parmesan generously over the top and wipe excess off the pan edge.

Bake in the center or upper center of a 400 degree oven for 30 to 35 minutes, until the tops are browned.

Cool 10 to 15 minutes, run a knife round the edges, and lift out with a fork onto a rack.

Sprinkle with chopped Italian parsley; serve warm. Made-ahead muffins reheat on a sheet pan in a hot oven.