Pizza Cups
These muffin tin pizza cups are an easy and fun way to enjoy classic pizza flavors in a handheld size. With gooey mozzarella, savory sauce, and crispy mini pepperonis, they bake up perfectly in a muffin pan for a snack or simple weeknight dinner.
Mini Pizza Cupcakes
I’ve always loved handheld snacks that double as dinner or appetizers, and these muffin tin pizza cups fit right in with favorites like my Sloppy Joe Cups. They’re the kind of thing I can throw together fast, and I’ve served them at everything from birthday parties to lazy Sunday dinners.
What I really enjoy about this recipe is how customizable it is. I usually stick with mini pepperonis and mozzarella, but it’s easy to swap in your favorite toppings, veggies, sausage, or even pineapple if that’s your thing. It’s a flexible, fun recipe that never feels fussy.
Looking for more handheld pizza ideas? My Pizza Pigs in a Blanket is always a winner too.
Ingredients
- Refrigerated pizza crust – Forms the base with a classic chewy texture.
- Shredded mozzarella cheese – Melts for that gooey, cheesy finish.
- Pizza sauce – Adds bold tomato flavor.
- Mini pepperonis – Give a savory, crispy bite in each cup.
How to Make Pizzas in a Muffin Tin
- Prep – Preheat your oven to 400 degrees F and lightly grease a standard muffin tin.
- Cut the dough – Roll out the pizza crust and cut it into 12 squares.
- Press into tin – Gently press each square into the muffin tin cups, letting the edges come slightly up the sides.
- Layer the fillings – Start with a pinch of cheese in each cup, then add about 1 tablespoon of pizza sauce, more cheese, and finish with mini pepperonis.
- Bake – Bake for 15–18 minutes, or until the crust is golden and the cheese is bubbly.
- Cool and serve – Let the pizza cups cool for 5 minutes before removing them from the tin. Serve warm.
Variations and Substitutions
- Toppings – Swap mini pepperonis for cooked sausage, diced bell peppers, mushrooms, or black olives.
- Cheese – Try a blend of mozzarella and cheddar, provolone, or even pepper jack for a spicy kick.
- Sauce – Use marinara, pesto, or even barbecue sauce for a different flavor base.
- Crust – Crescent roll dough or biscuit dough also work well if you don’t have pizza crust on hand.
- Mini version – Use a mini muffin tin and cut the dough smaller for bite-sized party snacks.
Tips for Success
- Don’t overfill – Leave a little space at the top of each cup to prevent overflow while baking.
- Lightly flour your surface – This makes the dough easier to cut and prevents sticking.
- Let them cool slightly – This helps the crust set up and makes them easier to remove from the tin.
- Spray the muffin tin well – Even nonstick pans benefit from a light coating to ensure easy release.
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Easy Mini Pizza Recipe
Ingredients
- 1 (13.8 ounce) can refrigerated pizza crust
- 1 cup shredded mozzarella cheese
- 3/4 cup pizza sauce
- 3/4 cup mini pepperonis
Instructions
- Preheat oven to 400 degrees F and lightly grease a standard 12-cup muffin tin.
- Roll out the pizza dough and cut it into 12 squares.
- Press each dough square into the muffin cups, gently pushing the edges up the sides.
- Add a small pinch of cheese to each cup, followed by about 1 tablespoon of pizza sauce.
- Sprinkle more cheese on top, then add mini pepperonis.
- Bake for 15–18 minutes, until the crust is golden and the cheese is bubbly.
- Let cool for 5 minutes before removing from the muffin tin. Serve warm.
Notes
- Refrigerate – Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat – Warm in the oven at 350 degrees F for 8–10 minutes or microwave for about 30 seconds per cup.
- Freeze – Freeze fully cooled pizza cups in a single layer, then transfer to a freezer bag for up to 2 months. Reheat directly from frozen in the oven at 375 degrees F for 12–15 minutes.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.