Party-Friendly Mini Pizzas

These Party-Friendly Mini Pizzas are so cute and easy to throw together – all you need is pizza dough. Try pesto, deluxe or margherita flavour.

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Ingredients and substitutions

• Store-bought pizza dough – homemade pizza dough, pitas or english muffins also work as great bases.
• Tomato sauce – store bought or homemade are both great options. Any tomato-based sauce will do.
• Pesto – this is a great alternative to make a variety of different mini pizzas
• Mozzarella – provolone, gouda, parmesan, or any other preferred cheese works for this recipe. Lactose-free cheese can also be used, too.
• Your favourite toppings – Use your preferred toppings, like veggies, meats, herbs, and cheeses, to make these pizzas your own.

How to cut the pizza dough

To make these mini pizzas, roll out your dough on a floured surface and sprinkle some flour on top, too. To cut the dough into their mini, circular shapes, you can use anything from a glass or stainless steel cup or a round cookie cutter. Once you’ve cut as many circles as you can, roughly 8 or 9 circles, collect the remaining dough back into a ball. To get it sticky again, add a touch of water, just so that it’s wet enough to stick together again. Then, simply repeat the steps of rolling it out with some flour and cutting it again.

Making mini pizzas with bread or English muffins

Using bread or English muffins are a great option if pizza dough is not available. If using English muffins, open up your English muffin, so that you have two halves faced-up. For breads, like pitas or tortillas, you can use a cookie cutter or cup to make the pizzas into mini-sized circles. Once you’ve got your dough bases cut, you can cover them with your sauce and toppings of choice and bake them! These can also be stored in the fridge or frozen, in airtight containers, then reheated in a microwave or oven.

Storing and reheating

To store these mini-pizzas, you can refrigerate them for 3-5 days in an airtight container. Once ready to be eaten, you can microwave them for about a minute, give or take depending on the intensity of your microwave. These can also be heated up in the oven, if desired, for a few minutes.

Freezing mini pizzas

You can store your mini pizzas in the freezer for up to 1-2 months, making this recipe a great addition to any meal prepping plans. When freezing, make sure you put them in a freezer-safe air-tight container. You can freeze these mini pizzas baked or unbaked. To freeze them after they’ve been baked, just allow them to cool then pack them up in your container.

To freeze them unbaked, load up your circular-cut dough with your sauce and toppings already added and allow them to freeze in an individual row first, ensuring none are stacking on top of another before they’re completely frozen first. This will prevent them from sticking together while freezing.  When they’re wanted to be eaten, simply take them out, allow them to defrost, then bake them as instructed. You may want to bake them for a few minutes longer, depending on how defrosted they are when being baked.

More pizza recipes:

• How to make pita pizzas 3 ways 
• Freezer-friendly mini breakfast pizzas  
• Easy Pizza stuffed portobello mushrooms 
• Individual taco pizzas

Meal prep tools for this recipe

• Grab some glass meal prep bowls to store leftovers
• Freeze these mini pizzas in glass microwave-safe bowls up to 3 months

Mini Pizza Bites

These Party-Friendly Mini Pizza Bites are so cute and easy to throw together - all you need is pizza dough. Try pesto, deluxe or margherita flavour.

4.58 from 7 votes

Print Pin Rate

Course: Appetizer

Cuisine: American, Italian

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 12 pizzas

Calories: 236kcal

Author: Taylor Stinson

Ingredients

• ▢ 1 bag store-bought pizza dough
• ▢ Tomato sauce of your choice

Homemade pesto

• ▢ 1/2 cup chopped basil leaves
• ▢ 1/4 cup chopped kale
• ▢ 1/4 cup olive oil
• ▢ 1/4 cup parmesan cheese
• ▢ 1/2 tsp salt
• ▢ 1/2 tsp pepper
• ▢ 1 tbsp water if you're using a blender/Magic Bullet
• ▢ 1 ball of mozzarella

Your favourite toppings such as:

• ▢ Mushrooms
• ▢ Pepperoni
• ▢ Green pepper
• ▢ Cherry tomatoes
• ▢ Bocconcini cheese
• ▢ Fresh basil
• ▢ Red onion
• ▢ Red pepper
• ▢ Arugula
• ▢ Prosciutto

Instructions

• Preheat the oven to 485 degrees and put your pizza stone into the oven to heat up as the oven heats up (this is an important step as the stone can shatter if it's placed into the oven cold!)
• On a floured surface, roll out your pizza dough so that it is about 1/2 an inch thin. You want it to be pretty thin because it will puff up in the oven!
• Use a stainless steel cup, glass cup or circular cookie cutter to create the same size circles of dough. You should be able to cut about 8 or 9 before you have to roll the dough up again to cut more.
• To get the dough to stick together again, run it under water just to get it wet enough so that it's sticky again, and roll it back out with some flour. Repeat with the cookie cutter, and you should end up with between 12-14 pieces of dough total.
• Take the pizza stone out of the oven, and place each little circle of dough onto the pizza stone. They will start to cook right away so place the whole stone into the oven right away and let the dough cook for 7-8 min.
• Meanwhile, make sure all your toppings are ready and cheese is grated.
• Take the dough out of the oven (making sure it's slightly crisped on top and bottom). Top dough with sauce, olive oil, pesto or whatever base you would like. Add cheese and toppings and put back in the oven for another 10-12 minutes, watching closely. Once the cheese is melted to your heart's desire, remove from the oven.
• Enjoy right away when they're hot 😉

Nutrition

Calories: 236kcal | Carbohydrates: 17g | Protein: 10g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 650mg | Potassium: 98mg | Fiber: 1g | Sugar: 3g | Vitamin A: 328IU | Vitamin C: 12mg | Calcium: 125mg | Iron: 1mg

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