Description
These Pizza Cupcakes are a fun and delicious twist on traditional pizza, baked in a muffin tin for the perfect handheld snack. With layers of crispy pizza crust, zesty pizza sauce, mozzarella cheese, fresh cherry tomatoes, red onion, pepperoni, and a blend of Italian seasonings, these cupcakes are perfect for parties, kids’ lunches, or anytime you crave pizza in a convenient format.
Ingredients
Scale
Pizza Cupcake Base and Toppings
- Cooking spray, as needed
- 1 (11 ounce) can refrigerated pizza crust
- 8 medium cherry tomatoes, finely chopped and drained
- 8 teaspoons shredded mozzarella cheese, divided
- 8 tablespoons pizza sauce (such as Classico)
- 8 teaspoons finely chopped red onion
- 8 tablespoons shredded mozzarella cheese (additional)
- 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
Instructions
- Gather Ingredients: Collect all required ingredients including the pizza crust, cherry tomatoes, mozzarella, pizza sauce, red onion, pepperoni, and seasonings to ensure a smooth preparation process.
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 400°F (200°C). Grease 8 cups of a muffin tin thoroughly with cooking spray to prevent sticking and allow easy removal of the pizza cupcakes after baking.
- Prepare Tomato Topping: Finely chop the cherry tomatoes and drain any excess liquid to avoid soggy cupcakes. Set aside the chopped tomatoes while you prepare other ingredients.
- Prepare Pizza Crust: Roll out the refrigerated pizza crust on a clean surface. Cut the dough into squares large enough to line each muffin cup, pressing the dough into the bottom and sides to form little crust cups.
- Add Sauce and Toppings: Spoon approximately 1 tablespoon of pizza sauce into each dough-lined muffin cup. Add finely chopped red onion and some of the drained cherry tomatoes. Sprinkle 1 teaspoon of shredded mozzarella cheese into each cup to create a cheesy layer.
- Top with Pepperoni and Seasonings: Place quartered slices of pepperoni evenly over the cheese in each cup. Sprinkle Italian seasoning, red pepper flakes, and garlic salt evenly among the cups according to your taste.
- Final Cheese Layer: Finish each cupcake by adding the remaining 1 tablespoon (or 1 teaspoon per cup) of shredded mozzarella cheese on top to melt and brown during baking.
- Bake: Place the muffin tin in the preheated oven and bake for about 15 to 18 minutes or until the crust is golden brown and the cheese is hot and bubbly.
- Cool and Serve: Once baked, remove the pizza cupcakes from the oven and allow them to cool in the muffin tin for 5 minutes. Carefully lift each cupcake out using a butter knife or spoon edge. Serve warm.
Notes
- Drain the chopped tomatoes well to prevent excess moisture which can make the crust soggy.
- If you prefer a spicier version, increase the red pepper flakes to suit your taste.
- Substitute pepperoni with other toppings such as cooked sausage, mushrooms, or bell peppers for variety.
- Leftover pizza cupcakes can be stored in an airtight container in the refrigerator for up to 2 days and reheated in the oven or microwave before serving.
- Make sure to grease the muffin tin well to avoid sticking and ensure easy cupcake removal.
