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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

Ingredients

  • 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

Directions

  • 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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Reviews

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Average Rating:
  • KookieB
    Feb 18, 2017

    OH soooo good! Great idea and easy to make. Customize any way you like. TY!

  • PrplMonky5
    Mar 31, 2016

    This was a fun, simple week night dinner. I'll make it again, putting different "toppings" on it. I used jumbo muffin pan instead too. I did as others suggested and sprayed some Pam on it before adding the pizza dough. Had it in the oven for 8 minutes and it came out perfect.

  • suzqtee
    Jan 25, 2016

    No comment left

  • mamaknowsbest
    Dec 5, 2014

    This was a big winner with 3 teanage boys! Since this was a kid-friendly recipe, I let the boys make these with little guidance. We did use non-stick muffin pans that were greesed. Other than that we followed the recipe. Each boy did do a little customization for their tastes. They were quickly eaten and the leftovers were reheated for breakfast! As a ToH volunteer food editor and mom I appriciate recipes that kids of all ages can be involved in the cooking fun!

  • nightskystar
    Dec 2, 2014

    VERY impressed with this recipe...As a Taste of Home Volunteer field editor and a professional baker, I make many, many of the recipes on this site. We were so sick of turkey everything after Thanksgiving so i made these...and WOW..EVERYONE loved them!!! I had no problem with them sticking..I must confess I used my own pizza dough as i had no refridgerated dough in the house.If you had problems with "stickage"..be sure your pans are totally clean..any residue will make things stick. You can also grease the pan and sprinkle in some cornmeal if you want--that will also prevent sticking. Also, be sure to keep all ingredients IN the cup...if it spills over the sides that will also cause sticking.Personally I found a Tablespoon of sauce, as written, to be perfect. We even used the extra sauce as a dipper, as suggested!!FANTASTIC recipe..I will use it over and over!!! Thank you!!

  • annrms
    Dec 2, 2014

    I needed a quick and delicious lunch for a friend who was dropping in for a chat. This recipe is fantastic. I'm not a baker so I had to adapt it a bit for those jumbo muffin tins (I usually make meatloaf in them.). I also read the comments about a "sticking" problem so I kind of rolled the dough into each cup instead of leaving it outside. The pizza crust directions said if I was using a dark, non-stick pan the oven temperature should be 400* instead of 425* so that's what I used. I didn't have broccoli or mushrooms because I hadn't planned on making them, but I did use pepperoni and cheese. I also had a 8-ounce can of tomato sauce with the seasonings called for. I used about 2 tablespoons of sauce for each "pizza...one on the bottom and one on the top. I had to adjust the cooking time by a few minutes. The end result was soooo delicious. My friend ate two!! Definitely, this recipe is a keeper. Thank you so much Melissa for your recipe. Oh, I had no sticking problem..I did use a flexible spatula that I ran around the sides a bit before removing them.

  • sugarcrystal
    Dec 1, 2014

    I love this idea! I grew up on English muffin pizzas, and this recipe reminded me of those. I did use a variety of meat and veggie toppings. This is the perfect recipe to get kids involved in the kitchen! And I did grease the pan first, as I can imagine that they would stick otherwise. I didn't have any issues with them sticking to the pan. I will be making these often.

  • havingfunwithmyfamily
    Nov 30, 2014

    If you grease the muffin tins, and pull the dough off the tops to tuck them into the muffin tin...the pizzas won't stick to the sides so much. The amount of sauce is always a personal preference with pizza...You can always adjust the sauce amount to your liking.

  • Willowsmom1
    Nov 26, 2014

    I won't make these again. They stuck to the pan and came out in bits and pieces. The few that survived were messy because of too much sauce. The flavor was only average.

  • veggiemama
    Nov 9, 2014

    Too much sauce and it's overpowering. You also need to grease the muffin tins in my opinion because they were very hard to get out of the pan. It made a big mess.