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Muffin-Tin Pizzas

I just baked these mini pizzas and the kids are already demanding more. The no-cook pizza sauce and refrigerated dough make this meal a snap. —Melissa Haines, Valparaiso, Indiana
  • Total Time
    Prep: 25 min. Bake: 10 min.
  • Makes
    16 pizzas


  • 1 can (15 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon sugar
  • 1 tube (11 ounces) refrigerated thin pizza crust
  • 1-1/2 cups shredded part-skim mozzarella cheese
  • 1/2 cup finely chopped fresh mushrooms
  • 1/2 cup finely chopped fresh broccoli
  • 16 slices pepperoni, halved


  • Preheat oven to 425°. In a small bowl, mix the first 6 ingredients.
  • Unroll pizza crust; cut into 16 squares. Press squares onto bottoms and up sides of 16 ungreased muffin cups, allowing corners to hang over the edges.
  • Spoon 1 tablespoon sauce mixture into each cup. Top with cheese, mushrooms, broccoli and pepperoni. Bake until crusts are golden brown, 10-12 minutes. Serve remaining sauce mixture, warmed if desired, with pizzas.
    Freeze option: Freeze cooled baked pizzas in an airtight container. To use, reheat pizzas on a baking sheet in a preheated 425° oven until heated through.
Nutrition Facts
2 pizzas with 2 tablespoons sauce: 233 calories, 9g fat (4g saturated fat), 16mg cholesterol, 755mg sodium, 26g carbohydrate (5g sugars, 2g fiber), 12g protein.
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