Lunamor’s Larder

Make-It Monday: Mjango Unchained Mini Detroit-Style Pizzas

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by

Blake Baird
in ,
Spicy Detroit Pizza
Spicy, rich, pizza goodness!

Cheesy, crispy-edged, and topped with a tropical blaze.
Makes: 6 mini pizzas | Prep time: 15 min | Bake time: 15–20 min

Why This Works:

Mjango Unchained brings sweet heat and depth to rich, cheesy pizza without overwhelming it. These personal-size pies caramelize along the edges just like a classic Detroit slice—but with a daring twist of fruit-forward fire. Built for pizza night, parties, or spicy snack attacks.

Ingredients:

For the dough (or use store-bought):

  • 1 pound pizza dough, divided into 6 equal balls

Toppings:

  • 1 1/2 cups shredded mozzarella (low-moisture, part-skim preferred)
  • 1/2 cup diced pepperoni, cooked sausage, or plant-based meat (optional)
  • 1/4 cup Mjango Unchained hot sauce
  • 1/4 cup pizza sauce or crushed tomatoes
  • Neutral oil for greasing pans
  • Optional: diced red onion, pineapple chunks, chopped fresh basil

Instructions:

  1. Preheat oven to 475°F.
    Lightly oil a 6-well mini loaf pan or muffin tin with straight sides. Press a dough ball into the base of each well, pushing to the edges. Let rest 10 minutes if it resists stretching.
  2. Layer the cheese first.
    Divide shredded mozzarella between the doughs, making sure cheese touches the edges (that’s what creates the crispy, caramelized crust).
  3. Add toppings.
    Spoon a bit of crushed tomato or pizza sauce in the center of each, then add meat or veggies if using. Drizzle with Mjango Unchained for heat and tang.
  4. Bake 15–20 minutes.
    Bake until cheese is bubbling, edges are deeply golden, and the bottoms are crisp. Let cool for 3–5 minutes before removing from the pan with a butter knife or offset spatula.
  5. Finish with flair.
    Optional: drizzle a little more Mjango Unchained on top or sprinkle with chopped fresh basil.

Tips for Success:

  • Cold dough? Let it sit at room temp 20–30 minutes for easier stretching.
  • Want extra crispiness? Dust the pan with a little cornmeal before pressing in the dough.
  • These freeze great: just reheat in the oven at 375°F for 8–10 minutes.