Mini Pizzas baked in a muffin tin, an easy recipe that can make a great party food for every occasion. The pizzas are topped with pepperoni, mozzarella cheese and tomato sauce, and can be easily tweaked to one's liking.
Party food can be as simple or as fancy as one wishes. But, if you have kids, I am sure you will agree that easy simple food goes a long way with little ones, who will not be impressed by all the posh bite-sized treats on display.
These mini pizzas are very popular not only with picky eaters, but also with grown-ups. And the best thing about them is that they cater for all tastes, and you can choose how many or how little toppings you can go for.
You can leave them as basic as just tomato sauce and mozzarella cheese for some delicious mini margarita pizzas, add some pepperoni like I did - and this is my older girl's favourite pizza, or add loads of other toppings, the most popular ones being: sweetcorn, mushrooms, olives, chicken, ham, you name it!
Making the pizza dough is a lot easier than you'd think, I used the same recipe for my Classic Homemade Veggie Pizza, which always goes down a treat with us. The only difference is that for these mini pizzas the dough is cut into circles, and placed in a muffin tin. Let's see how to make it
Ingredients needed
- strong white flour - it's the best flour for pizza
- warm water
- fast-action yeast
- olive oil
- salt
- sugar -it helps activate yeast, not to be omitted
- garlic granules
- dried oregano - or Italian herbs
- pepperoni slices
- mozzarella cheese
- tomato sauce
Step-by-step photos and instructions
The amount of ingredients used is enough for two medium pizzas or 24 mini pizzas, so tweak it accordingly if you need to make more or less.
- Add the yeast, sugar and a tablespoon of flour to the luke-warm water, give it a stir, and leave it aside until the mixture is frothy - that should take about 10-15 minutes
- In a large bowl, sift in the flour, add the salt, garlic granules and oregano, then pour over the yeast mixture
- Knead well into a dough that is elastic and does not stick to the hands -add more flour if necessary
- Cover the bowl with clingfilm, and leave to prove in a warm room for 2 hours or until the dough has doubled its size
- Cut the dough into 2 balls, roll each ball, then use a glass or a large cookie cutter to cut out 12 rounds
- Butter and grease each hole of the muffin tin, arrange each dough circle, top with tomato sauce, a slice of pepperoni, and a cube of mozzarella cheese, then sprinkle some oregano over
- Bake in the preheated oven at 200 degrees Celsius (350 Fahrenheit) for 10-12 minutes until the base is golden and the cheese is melted
- Repeat with the remaining dough
Expert tips
Making you own pizza dough is far better than any store-bought pizzas you can find. And I dare say, as good as the pizzas coming straight out of the pizzerias. Yes, there is some waiting here, but trust me, it's well worth it.
The best advice I could offer is to make sure that the room you prove the pizza dough in is warm. A low temperature will prevent the yeast from working its magic, and the dough from raising. It will result in a chewy, tough pizza base, and that's definitely not good!
As important as the room temperature is the yeast - make sure the mixture is well frothy before adding it to the flour - if that didn't work, start again from scratch - and make sure that the water used is warm to touch, rather then hot or cold.
And that's about it really, whatever topping you choose, the pizzas will be absolutely delicious. If you ask me, even just the dough baked on its own is good enough. Do give it a go!
If you’ve tried my MINI PIZZAS or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Mini Pizzas
Ingredients
- 3 ½ cups strong white flour
- 1 ¼ cups warm water
- 2 teaspoon fast-action yeast
- 3 tablespoon olive oil
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon garlic granules
- 3 teaspoon dried oregano
- 24 pepperoni slices
- 24 cubes of mozzarella cheese (2 balls of mozzarella)
- 24 teaspoon tomato sauce (1 cup)
Instructions
- To make the dough, add the yeast, sugar and a tablespoon of flour to the warm water, give it a stir, and set aside in a warm place for 10-15 minutes until frothy.
- In a large bowl, sift in the flour, add oil, the salt, garlic granules and a teaspoon of oregano, then pour in the yeast mixture.
- Knead well into a dough that is elastic and no longer sticks to the hands - add more flour if necessary.
- Cover the bowl with clingfilm, and leave to prove in a warm place for 2 hours, or until the dough has doubled its size.
- Cut the dough into 2 balls, roll the first ball, then use a large cookie cutter or a glass to cut out 12 circles.
- Grease and butter each hole of the muffin tray, arrange a dough slice, then top with a teaspoon of sauce, a slice of pepperoni, and a cube of cheese.
- Sprinkle some oregano over, then bake in the preheated oven at 200 degrees Celsius (350 Fahrenheit) for 10-12 minutes until the base is golden and the cheese is melted.
- Repeat the process with the remaining dough.
Video
Notes
- The best advice I could offer is to make sure that the room you prove the pizza dough in is warm. A low temperature will prevent the yeast from working its magic, and the dough from raising. It will result in a chewy, tough pizza base, and that's definitely not good!
- As important as the room temperature is the yeast - make sure the mixture is well frothy before adding it to the flour - if that didn't work, start again from scratch - and make sure that the water used is warm to touch, rather then hot or cold.
Nutrition
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