These pizza cupcakes are a great portable savory snack and a tasty addition to a game-day buffet. They're sort of like a mini pizza, except shaped like a cupcake. Feel free to customize to your family's tastes with additions like ham, sausage, bell peppers, salami, mushrooms, olives, jalapeños, etc. I recommend not omitting the tomato — it really adds something special.
Ingreadient
- cooking spray
- 8 medium cherry tomatoes
- 1 (11 ounce) can refrigerated pizza crust
- 8 teaspoons shredded mozzarella cheese
- 8 tablespoons pizza sauce (such as Classico)
- 8 teaspoons finely chopped red onion
- 8 tablespoons shredded mozzarella cheese
- 8 slices pepperoni, quartered
- 1/4 teaspoon Italian seasoning, or to taste
- 1/4 teaspoon red pepper flakes, or to taste
- 1/4 teaspoon garlic salt, or to taste
Direction
- Gather ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease 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 out 8 circles in 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 pizza sauce. then add tomatoes and red onions.
- Add 1 tablespoon mozzarella to each cup and top with pepperoni. Sprinkle with Italian seasoning, red pepper flakes, and garlic salt.
- Bake in the preheated oven until cheese is bubbling and melted, 14 to 15 minutes. Remove from the oven and let cool in the tins, about 5 minutes.
- Remove pizzas from the tin and serve hot.
