Pizza Cupcakes
These mini pizza cupcakes feature individual, handheld pizzas baked in flaky biscuit shells. They're customizable, great for weeknight meals, and perfect for parties.
Ingredients
Dough
- 2 cans refrigerated flaky-layer biscuit dough (8-count each)
Pizza Filling
- 1 cup pizza or marinara sauce Use quality jarred sauce or homemade.
- 2 cups shredded low-moisture, part-skim mozzarella cheese
- 1/4 cup grated Parmesan cheese Optional, for topping.
- 1/2 cup mini pepperoni slices
- 1/2 cup finely diced bell peppers Can use red, green, yellow, or orange.
- 1/4 cup finely diced red onion
- 1/4 cup sliced black olives
- 2 tablespoons chopped fresh basil Or 2 teaspoons dried oregano.
- Optional additions: cooked & crumbled beef sausage, pre-cooked diced ham, sautéed mushrooms (fully cooked and drained)
Cooking Spray
- Non-stick cooking spray or olive oil For greasing the pan.
Instructions
Preparation
- Preheat oven to 375°F (190°C) and generously grease a standard 12-cup muffin tin with non-stick spray or olive oil.
- Separate 16 biscuits and flatten each into a 4-inch circle, keeping the center 1/8–1/4 inch thick.
- Press each flattened biscuit gently into a muffin cup to form cups.
Assembly
- Spoon about 1 tablespoon of pizza or marinara sauce into the bottom of each dough-lined cup.
- Sprinkle ~1 tablespoon of shredded mozzarella over the sauce.
- Divide mini pepperoni, diced peppers, red onion, olives, and any optional cooked toppings among the cups.
- Top each cup with another sprinkle of mozzarella and lightly dust with Parmesan, if using.
Baking
- Bake for 15–20 minutes until the biscuit edges are golden brown and the cheese is bubbly.
- Let cupcakes rest in the tin for about 5 minutes, then loosen edges and lift out to a wire rack.
Garnishing
- Sprinkle with fresh basil or dried oregano before serving warm.
Notes
To prevent soggy bottoms, keep the bottom dough thin and don’t overload with watery vegetables. For make-ahead, assemble and refrigerate uncooked cupcakes for up to 24 hours before baking.