Mini Pizzas
Soft dough rounds topped with bright tomato sauce, melted mozzarella, salami, black olives, and corn. These easy mini pizzas bake up golden in minutes and are perfect for parties, snacks, or customizable family dinners.
Equipment
- 1 Rolling Pin
- 1 | Round cookie cutter | 3-inch
- 1 | Baking sheet |
- 1 | Parchment paper |
- 1 | Pastry brush |
Ingredients
- 1 | lb | pizza dough |
- 0.75 | cup | pizza sauce |
- 2 | cups | shredded mozzarella cheese |
- 0.5 | cup | sliced black olives |
- 20 | slices | salami or pepperoni |
- 0.33 | cup | corn kernels |
- 2 | tbsp | all-purpose flour | for dusting
- 1 | tbsp | olive oil |
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment.
- Roll pizza dough on a floured surface to ¼-inch thickness.
- Cut out rounds with a cutter and place on the prepared sheet.
- Brush rounds lightly with olive oil.
- Spread a thin layer of pizza sauce on each round.
- Top with shredded mozzarella, salami, olives, and corn.
- Bake 10–13 minutes until cheese melts and edges turn golden.
- Rest 2 minutes, then serve warm.
- Tip: Do not overload with sauce to keep bottoms crisp.
- Tip: Re-roll scraps once only for best texture.
Notes
Store leftovers in an airtight container in the refrigerator up to 3 days.
Reheat in a 350°F oven for 5–7 minutes to restore melt and texture.
Freeze unbaked assembled mini pizzas on a tray, then transfer to a bag for up to 1 month.
Use dairy-free cheese if needed for a lactose-free version.
Reheat in a 350°F oven for 5–7 minutes to restore melt and texture.
Freeze unbaked assembled mini pizzas on a tray, then transfer to a bag for up to 1 month.
Use dairy-free cheese if needed for a lactose-free version.