Easy Pizza Cupcakes Recipe

Introduction

Pizza cupcakes are a fun twist on traditional pizza, perfect for parties or a tasty snack. These bite-sized treats combine flaky biscuit dough with classic pizza flavors for an easy-to-make, crowd-pleasing recipe.

Ingredients

• 2 (8-count) cans refrigerated flaky layer biscuit dough
• 1 cup pizza or marinara sauce
• 2 cups shredded low-moisture, part-skim mozzarella cheese
• ¼ cup grated Parmesan cheese (optional)
• ½ cup mini pepperoni slices
• ½ cup finely diced bell peppers (red, green, yellow, or orange)
• ¼ cup finely diced red onion
• ¼ cup sliced black olives
• 2 tablespoons chopped fresh basil or dried oregano
• Optional additions: cooked & crumbled beef sausage, pre-cooked diced beef ham, sautéed mushrooms (fully cooked and drained)
• Non-stick cooking spray or olive oil

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Generously grease a standard 12-cup muffin tin with non-stick spray or olive oil and place it on a large baking sheet. Organize all ingredients in separate bowls.
2. Step 2: Separate 16 biscuits from the 2 cans of refrigerated flaky biscuit dough. Flatten each biscuit into a rough 4-inch circle, about ¼ to ⅛ inch thick in the center with slightly thicker edges.
3. Step 3: Press each flattened biscuit carefully into a prepared muffin cup, lining the bottom and sides with a slight overhang to form a cup shape.
4. Step 4: Spoon about 1 tablespoon of pizza or marinara sauce into the bottom of each dough-lined muffin cup. Sprinkle about 1 tablespoon of shredded mozzarella cheese over the sauce.
5. Step 5: Evenly distribute the finely chopped toppings (mini pepperoni, bell peppers, red onion, black olives) among all 16 cups. Ensure any high-moisture vegetables or meat toppings are fully cooked and drained before adding.
6. Step 6: Top each cupcake with another generous sprinkle of shredded mozzarella cheese. Add a light dusting of grated Parmesan if using.
7. Step 7: Bake the filled muffin tin in the preheated oven for 15-20 minutes, or until the biscuit dough edges are golden brown and cheese is bubbly with some golden spots. Rotate the tin halfway through baking if needed for even browning.
8. Step 8: Remove the muffin tin from the oven and let the pizza cupcakes rest for about 5 minutes. Use a small offset spatula or butter knife to gently loosen the edges and carefully lift the cupcakes out. Transfer to a wire cooling rack.
9. Step 9: Sprinkle finely chopped fresh basil over the warm pizza cupcakes. Optionally, dust with extra grated Parmesan or red pepper flakes before serving. Enjoy warm!

Tips & Variations

• Use fully cooked and well-drained toppings to prevent soggy dough.
• Try adding sautéed mushrooms or cooked sausage for added flavor.
• Swap marinara sauce for a spicy arrabbiata sauce for a kick.
• For a vegetarian version, omit pepperoni and add extra veggies like mushrooms and spinach.
• Serve with a side of ranch or garlic dipping sauce for extra indulgence.

Storage

Store leftover pizza cupcakes in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 5-8 minutes to keep the crust crisp. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade biscuit dough instead of canned?

Yes, homemade biscuit dough works well. Just make sure it’s rolled out to a similar thickness to ensure even baking.

Can I prepare these ahead of time and bake later?

You can assemble the pizza cupcakes, cover the muffin tin tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Bake straight from the fridge, adding a couple extra minutes to the baking time.