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Mini Pizzas

Course Appetizer
Prep Time 45 minutes
Cook Time 14 minutes
Total Time 59 minutes
Servings 8 pizzas
Author Miranda Couse

Ingredients

Pizza Dough

  • 1 cup warm water 105 - 110 degrees
  • 1 3/4 oz . package rapid rise yeast
  • 1 tsp . granulated sugar
  • 1 + 1/2 tsp. salt
  • 2 cups + 1 T. all-purpose flour divided
  • 2 tsp . olive oil
  • 16 tsp . Regu Traditional Pasta Sauce
  • 8 - 12 T . mozzarella cheese
  • 1/4 cup mini pepperoni

Instructions

  • In a small bowl, add in the water, yeast and sugar. Give it a stir and let it sit for 10 minutes until foamy. The foam means the yeast has been activated.
  • In a large mixing bowl, add in 2 cups of flour and salt. Give it a stir to combine.
  • Pour the yeast mixture into the mixing bowl and mix with a dough hook until the dough ball forms.
  • Once the dough ball forms, turn out onto a floured surface. I used the 1 tablespoon of flour and just kneaded the dough a couple of times.
  • Add 1 teaspoon of olive oil onto the bottom of the bowl you used to mix the dough.
  • Place the dough on top of the olive oil and just make sure the bottom is coated with olive oil.
  • Pour the remaining 1 teaspoon of olive oil on top of the dough and spread it over the top of the dough.
  • Place a piece of plastic wrap on the bowl and let it set for about 20 minutes or until doubled.
  • Preheat oven to 425 degrees. Spray the muffin top pan with non-stick cooking spray.
  • Punch it down and divide it into 8 balls. Press each ball into the prepared muffin top pan.
  • Add 2 teaspoons of spaghetti sauce to each mini pizza and spread. I left a tiny edge of the dough bare.
  • Add 1 to 1 1/2 tablespoons of mozzarella cheese on top of each mini pizza. Spread to the edge of the sauce.
  • Place 6 - 10 mini pepperonis on each pizza.
  • Place into the oven and bake for 14 minutes or until the cheese is bubbly and the crust is puffy and golden brown.