Pizza Muffin Pizza cup
Pizza muffin (pizza cup) is a portable deep dish Pizza, an ideal on-the-go snacks or meal. Hardly anyone hates pizza, there are so many ways to make it and a huge number of ingredients to choose from that I believe there must be a pizza suited to each person, just find your correct mix.
I made this pizza in muffin tins and it was born out of a “waste not want not” situation. I already had two trays of pizza in the oven with leftover ingredients also, I had to make snacks for the school week for son no. 3. Normally, I make his snacks in individual sizes, cupcakes as against cake slices, so Pizza muffins it had to be.
Pizza muffins are simple to make and even easier and more convenient to eat, a great addition to your picnic box, lunch box, party snacks etc. They can be made ahead and stored in the freezer to be used when needed.
You can switch the pizza dough to wraps (e.g shawarma wrap) or you can use store-bought pizza dough, whatever you have at hand and is convenient. Use my delicious fresh tomato sauce recipe (Marinara sauce) or my pizza sauce recipe made with tomato puree (paste) it is quicker. Both are awesome. I used my leftover meatballs, although you can use minced meat, sausages, bacon, leftover chicken, hotdogs etc. Also, use whatever vegetables you have readily available.
Fried minced meat, mushroom, onions, pepperoni, pineapple, anchovies, chicken, garlic, sausage, olives, bell peppers, corn, ham, canned or fresh tomatoes, bacon, olive oil, shrimp, various cheeses, spring onions, hotdog etc.
To make Pizza Muffin
Homemade Pizza Dough Homemade pizza Sauce Mozarella cheese Green bell pepper Red bell pepper Meat balls
Preheat oven to 230 deg C. It should heat up for up to 20-30 minutes.
Grease your muffin tins and dust with cornmeal or flour.
Chop green and red bell peppers, grate cheese and set aside.
Rub palms with a little oil, cut off a small ball size of dough and press into the bottom and sides of each muffin tin.
Put a teaspoon of Homemade pizza sauce on top of the dough.
Place one meatball in each tin, sprinkle chopped bell peppers and spread the cheese on top.
Bake for 12 to 15 minutes until crust is golden and cheese is all hot, melted and bubbly.
Transfer to a cooling rack. Cool for about 3 minutes before removing from cups.
- To freeze, wrap individually in foil, put in a freezer bag and freeze, it will be good for more than 3 months.
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