These pizza muffins are everything you love about a classic pizza all baked in a muffin tin for a perfect party or game day appetizer or quick lunch or afternoon snack kids love. They are fun to customize with your favorite pizza toppings and serve with extra sauce for dipping.
These Mini Pizza Muffins Are Always a Hit
My kids used to beg me to make these little muffins. I love keeping some in the freezer because they are the best when you need something quick for an after school snack.
I made this batch all pepperoni pizza for a kid friendly version but the possibilities are endless. We usually make several different types in a batch for everyone’s personal little pizza bites. Some with mushrooms and onions, some with bacon and mushrooms, etc. Just add a tablespoon or less of toppings on top of the sauce before you add the cheeses.
WANT TO SAVE THIS RECIPE?
Enter your email below and we’ll send you this recipe so you can come back to it any time! (as well as our new recipes weekly!)
Ingredients You’ll Need
The complete list of ingredients with amounts are listed in the full recipe card below.
- Pizza dough – Refrigerated or homemade or even swap the dough for crescent roll dough too. I typically use store bought for the quickest prep. But you can easily roll out your favorite homemade dough to about a 12×8-inch rectangle so you can cut it into 12 equal squares. You can also whip a bag of Bob’s Red Mill gluten-free pizza dough if you’d like. (I would refrigerate it for 15-20 minutes to firm it up a little before rolling and cutting the squares. Use extra flour on a flat surface and the rolling pin when rolling it out. This will help with it sticking.
- Pizza sauce – Use your favorite jarred pizza sauce. I have also used our marinara sauce. If you’re really in a pinch, use a can of tomato sauce and add a tablespoon of Italian seasoning and a teaspoon of garlic powder.
- Shredded mozzarella cheese – you can use bagged shredded but I think freshly shredded melts so much better. Ue dairy-free cheese if you need too.
- Pepperoni – I used mini pepperoni and sliced it. You can use regular packaged pepperoni slices too and just chop or dice it into small pieces. Feel free to swap the pepperoni for cooked Italian sausage or pork sausage, ham, or other toppings.
- Grated parmesan cheese – This can be optional as well.
- Dried basil or parsley – optional toppings.
How To Make Pepperoni Pizza Muffins
You can make these even smaller by using a mini muffin tin and cutting the dough into 24 slices. Use a 1 ½ teaspoons or so of sauce instead so they aren’t too soggy. You’ll need to lower the baking time to 8-10 minutes.
Step 1: Preheat oven to 400° F and spray a 12 count muffin pan liberally with non-stick cooking spray to keep them from sticking to the pan.
Step 2: Unroll the pizza dough and unroll it. Using a pizza cutter (or sharp knife), cut the dough into 12 equal-sized squares. If using homemade pizza dough, roll your dough out to about a 12 x8 inch rectangle
Step 3: Place a dough square in each muffin cup of the greased muffin tin holes and gently press the dough into the bottom and sides of each hole.
Step 4: Add a tablespoon of the pizza sauce on top of the dough in the bottom of each cup. Don't overfill the cups or the dough may not bake evenly.
Step 5: Sprinkle the mozzarella cheese evenly over the sauce and then place the pepperoni on top of the cheese.
Step 6: Sprinkle the top of each muffin with the Parmesan cheese and dried herbs.
Bake for 12-15 minutes until crispy and golden brown. Then remove from the oven and let cool in the pan for just 5 minutes. Run a butter knife along the edges and remove and place them on a wire cooling rack or plate and serve. If you let them cool in the tin too long the cheese will set and they may be harder to remove.
Serve with a side of marinara sauce for dipping!
Storing Leftovers
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in an air fryer at 250° F or in the oven on 300 until heated through.
Freeze: Wrap each muffin in aluminum foil and place in a freezer bag with parchment paper between for up to 2 months. They can be reheated directly from frozen in a low oven or air fryer but it will have to add a few more minutes of reheat time.
If you like this recipe, please leave us a comment and rate it in the recipe card. We would love for you to join us and over 350,000 followers on Facebook and Pinterest. For more behind the scenes and everyday life, follow me on Instagram and TikTok too!
Easy Pizza Muffins – So Fun to Customize
Ingredients
- 14 ounces pizza dough refrigerated store-bought (or homemade dough)
- ¾ cup marinara sauce
- 1 cup mozzarella cheese shredded
- ½ cup mini pepperoni or diced regular pepperoni
- ¼ cup parmesan cheese grated
- 1 teaspoon dried basil
Instructions
- Preheat oven to 400° F and spray your muffin tin with non-stick cooking spray.
- Unroll the pizza dough and using a sharp knife, cut the dough into 12 equal squares. If using homemade dough, roll the dough to approx. 12×8 inches.14 ounces pizza dough
- Place one dough square into each muffin cup and gently press the dough down into each cup.
- Spoon one tablespoon of sauce into the bottom of each cup.¾ cup marinara sauce
- Sprinkle the mozzarella cheese evenly over the sauce.1 cup mozzarella cheese
- Top the cheese with pepperoni.½ cup mini pepperoni
- Sprinkle the parmesan cheese and dried basil over top of the mozzarella¼ cup parmesan cheese, 1 teaspoon dried basil
- Bake in the preheated oven for 12-15 minutes until golden brown.
- Use a butter knife to run it along the inside of each muffin to loosen and carefully remove them from the tin and place the muffins on a plate or tray. (Don't let them cool in the tin or the cheese can harden and make them difficult to remove.
- Serve with extra marinara sauce or ranch dressing for dipping.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Leave a Reply