Name: Easy Pizza Cupcakes Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 2 (8-count) cans refrigerated flaky layer biscuit dough; 1 cup pizza or marinara sauce; 2 cups shredded low-moisture, part-skim mozzarella cheese; ¼ cup grated Parmesan cheese (optional); ½ cup mini pepperoni slices; ½ cup finely diced bell peppers (red, green, yellow, or orange); ¼ cup finely diced red onion; ¼ cup sliced black olives; 2 tablespoons chopped fresh basil or dried oregano; Optional additions: cooked & crumbled beef sausage, pre-cooked diced beef ham, sautéed mushrooms (ensure fully cooked/sautéed and drained); Non-stick cooking spray or olive oil

Ingredients

2 (8-count) cans refrigerated flaky layer biscuit dough

1 cup pizza or marinara sauce

2 cups shredded low-moisture, part-skim mozzarella cheese

¼ cup grated Parmesan cheese (optional)

½ cup mini pepperoni slices

½ cup finely diced bell peppers (red, green, yellow, or orange)

¼ cup finely diced red onion

¼ cup sliced black olives

2 tablespoons chopped fresh basil or dried oregano

Optional additions: cooked & crumbled beef sausage, pre-cooked diced beef ham, sautéed mushrooms (ensure fully cooked and drained)

Non-stick cooking spray or olive oil

Instructions

Step 1: Preheat the oven to 375°F (190°C). Generously grease a standard 12-cup muffin tin with non-stick spray or olive oil and place it on a large baking sheet. Arrange all your ingredients—cheese, sauce, and chopped toppings—in separate bowls for easy access.

Step 2: Separate the 16 biscuits from the two cans of dough. Flatten each biscuit into a rough 4-inch circle, keeping the center about ¼ to ⅛ inch thick with slightly thicker edges.

Step 3: Press each flattened biscuit carefully into a muffin cup, lining the bottom and sides and leaving a slight overhang to form a cup shape.

Step 4: Spoon about 1 tablespoon of pizza or marinara sauce into the bottom of each dough cup. Sprinkle approximately 1 tablespoon of shredded mozzarella cheese over the sauce.

Step 5: Evenly distribute your prepared toppings—mini pepperoni, bell peppers, red onion, black olives, and any optional cooked additions—among all 16 cups. Make sure all high-moisture vegetables or meats are fully cooked and drained before adding.

Step 6: Top each pizza cupcake with another generous sprinkle of shredded mozzarella cheese and a light dusting of grated Parmesan if you like.

Step 7: Transfer the filled muffin tin to the oven and bake for 15 to 20 minutes, or until the biscuit edges turn golden brown and the cheese is bubbling and lightly browned. Rotate the tin halfway through baking if needed for even browning.

Step 8: Remove the muffin tin from the oven and let the cupcakes rest for about 5 minutes. Use a small offset spatula or butter knife to gently loosen each one, then lift them out and place on a wire cooling rack.

Step 9: For a fresh finish, sprinkle chopped basil over the warm pizza cupcakes. You can also add a sprinkle of Parmesan or red pepper flakes. Serve warm and enjoy!

Tips & Variations

Use pre-cooked meats or sautéed vegetables to avoid excess moisture and ensure toppings don’t make the dough soggy.

Try swapping mozzarella for provolone or adding a pinch of Italian seasoning to the cheese for extra flavor.

For a vegetarian option, omit meats and add more veggies like mushrooms, zucchini, or spinach.

If you prefer a spicier bite, add crushed red pepper flakes or a drizzle of hot sauce before serving.

FAQs

Can I use homemade biscuit dough instead of canned?

Yes, homemade flaky biscuit dough works well and can add extra flavor and freshness. Just roll it out to the same thickness before pressing into the muffin tin.

Can I freeze pizza cupcakes?

Absolutely! Let the cupcakes cool completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe container for up to 2 months. Reheat in the oven from frozen for best results.