Mini Pizza Cupcakes Recipes

PIZZA CUPCAKES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray 8 cups of a muffin tin with cooking spray.
• Finely chop cherry tomatoes and drain any liquid. Set aside.
• Unroll pizza crust on a floured work surface and roll out thinly into a large rectangle. Using a 4-inch round cookie or biscuit cutter, cut 8 circles in the dough. Place dough circles in the prepared muffin cups, pressing dough into the bottom and up the sides of each cup.
• Drop 1 teaspoon mozzarella into each cup. Top with 1 tablespoon of pizza sauce. Add chopped tomatoes and red onions. Add 1 tablespoon of mozzarella to each cup, and top with pepperoni. Sprinkle each cup with Italian seasoning, red pepper flakes, and garlic salt to taste.
• Bake in the preheated oven until cheese is bubbling and melted, 14 to 15 minutes. Remove from the oven and let cool in the tin for about 5 minutes. Remove from the tin and serve hot.

MINI PIZZA "CUPCAKES"

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 24-cup mini muffin tin with cooking spray.
• Roll pizza dough on a lightly floured surface into a 12x18-inch rectangle. Use a pizza cutter to slice dough into 24 squares. Place mozzarella cheese and pepperoni slices on each square; you'll need to be able to enclose the toppings in the dough so keep that in mind. Carefully lift up each square and wrap dough around toppings. Pinch to seal shut and place seam-side down in the prepared muffin cups.
• Brush the tops of the dough balls with olive oil, then sprinkle with Italian seasoning and garlic powder. Top with Parmesan cheese.
• Bake in the preheated oven until golden brown on top, about 10 minutes.
• Meanwhile, heat marinara sauce in a saucepan over medium-low heat.
• Remove pizza "cupcakes" from the oven and serve with warm marinara on the side for dipping.

MINI DEEP-DISH PIZZAS

Steps:

• Preheat oven to 450 degrees. Lightly brush 6 standard muffin cups with oil. On a lightly floured work surface, roll out each dough piece to a 6-inch round. Fill each cup with 1 round, gently pressing dough into bottom and sides of cup. Season with salt and pepper.
• Sprinkle each dough cup with 1 tablespoon each cheese and tomato. Add desired toppings and another tablespoon each cheese and tomato. Bake until dough is golden brown and crisp, 12 minutes. Let cool 2 minutes before removing from cups.

MINI PIZZA MUFFIN CUPS

Steps:

• Preheat oven to 425°. In a small bowl, mix the first 6 ingredients., Unroll pizza crust; cut into 16 squares. Press squares onto bottom and up sides of 16 ungreased muffin cups, allowing corners to hang over edges., Spoon 1 tablespoon sauce mixture into each cup. Top with cheese; add toppings as desired. Bake 10-12 minutes or until crust is golden brown. Serve remaining sauce mixture with pizzas., Freeze option: Freeze cooled baked pizzas in a resealable freezer container. To use, reheat pizzas on a baking sheet in a preheated 425° oven until heated through.

MINI PIZZA CUPS

Steps:

• Preheat oven to 375°. Separate tubes of dough into 8 rolls each; halve the rolls. Press dough onto the bottom and up the sides of miniature muffin cups coated with cooking spray. , Spoon pizza sauce into each cup. Sprinkle with onion, green pepper, pepperoni and cheese. Bake until the crusts are browned and cheese is melted, 15-18 minutes.

MINI PIZZA BITES RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C)
• In a large bowl mix marinara sauce, parmesan cheese, pepper, salt, and oregano.
• Lightly oil a 12-cup muffin tin or coat with nonstick spray.
• Lay tortilla on a flat surface. Using an empty can, cut 3-4 medium circles, pressing firmly enough in a rocking motion to cut through the tortilla.
• Fit tortilla circle into each of 12 muffin cup.
• Scoop 1 tablespoon pizza sauce into each muffin cup.
• Sprinkle with mozzarella cheese.
• Top with mini pepperonis.
• Place into oven and bake for 10-12 minutes, or until cheese has melted.
• Serve immediately.
• Enjoy!

MINI PIZZA PANCAKES

Steps:

• In medium bowl, mix Bisquick mix and cornmeal. In measuring cup, mix eggs and milk. Stir milk mixture into Bisquick mixture to combine; fold in 2 tablespoons chives.
• Heat 10-inch or larger nonstick skillet or griddle over medium heat (325°F). Brush lightly with oil. Spoon rounds of about 3 tablespoons batter onto skillet to make mini pancakes. Once bubbles begin to form on surface of batter and edges begin to dry, turn and continue to cook until golden brown. Transfer to plate. Repeat with remaining batter.
• Set oven control to broil.
• Place cooked pancakes on parchment-lined cookie sheet. Spoon marinara sauce onto each pancake; sprinkle with cheese, pepperoni and the 1 tablespoon chives. Broil with tops 4 to 5 inches from heat 1 to 3 minutes or until cheese is melted, golden in spots, and bubbly. Serve immediately.