Stuffed Crust Mini Pizzas
Bite-sized pizzas with a molten mozzarella stuffed crust and classic toppings. Golden, cheesy, and perfect for sharing or individual servings.
Equipment
- 1 | Baking sheet | parchment-lined
- 1 Rolling Pin
- 1 Mixing bowls
- 1 | Spoon | for sauce
- 1 | Pastry brush | optional
Ingredients
- 1 | lb | pizza dough |
- 2 | cups | shredded mozzarella | divided
- ¾ | cup | pizza sauce |
- 20 | slices | pepperoni |
- ¼ | cup | black olives | sliced
- ¼ | cup | green pepper | diced
- ¼ | cup | red pepper | diced
- 1 | tbsp | olive oil |
- | | flour | for dusting
- | | salt | to taste
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment.
- Divide dough into 8 pieces and roll each into a small rectangle.
- Place mozzarella in the center of each rectangle, fold over, and seal edges tightly.
- Shape each piece into a ring and place on the baking sheet.
- Spoon pizza sauce into the center of each ring.
- Top with remaining mozzarella, pepperoni, olives, and diced peppers.
- Brush crust edges with olive oil and sprinkle lightly with salt.
- Bake 12–15 minutes until golden and bubbly.
- Rest 2 minutes, then serve hot.
- Tip: Seal dough edges firmly to keep the cheese inside while baking.
Notes
Store leftovers in an airtight container in the fridge up to 3 days.
Reheat in a 375°F oven for 6–8 minutes for best texture.
Freeze baked mini pizzas up to 1 month; reheat from frozen.
Do not overfill the crust to avoid leaking during baking.
Reheat in a 375°F oven for 6–8 minutes for best texture.
Freeze baked mini pizzas up to 1 month; reheat from frozen.
Do not overfill the crust to avoid leaking during baking.