Description
Portable, leak-proof mini pizzas baked in a muffin tin. Perfect for batch cooking and freezing, these kid-approved muffins offer a fun, customizable lunchbox solution that is ready in under 30 minutes.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 3/4 cup (180ml) warm water (105°F)
- 1 packet (2 ¼ tsp) active dry yeast
- 1 tablespoon (15g) sugar
- 2 tablespoons (30ml) olive oil
- 1 teaspoon (5g) salt
- 1/2 cup (120g) marinara sauce
- 1 ½ cups (150g) shredded mozzarella cheese
- 1 package (12-16 slices) pepperoni, cut into quarters or eighths
- 1 teaspoon (1g) dried oregano
- 1/2 cup (50g) extra mozzarella for topping
- 8–12 pepperoni slices for topping
Instructions
- Activate the yeast: In a small bowl, combine warm water and sugar. Sprinkle yeast on top and let sit for 5-10 minutes until foamy.
- Make the dough: In a food processor, pulse flour and salt. With motor running, slowly add yeast mixture and olive oil. Pulse until dough forms a ball. Knead on a floured surface for 2-3 minutes until smooth.
- Rise the dough: Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 30-45 minutes until doubled in size.
- Prep filling: While dough rises, cut pepperoni and grate mozzarella. If marinara is runny, simmer to reduce.
- Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin with olive oil.
- Assemble: Divide dough into 12 equal pieces. Roll into balls, flatten into 3-inch circles, and press into muffin cups, covering the bottom and going up the sides.
- Add toppings: Spoon 1 tablespoon marinara into each cup. Sprinkle with 1 tablespoon shredded mozzarella and pepperoni pieces. Fold dough edges over filling to seal. Top with extra cheese and pepperoni.
- Bake for 15-18 minutes until crust is golden brown and cheese is bubbly. Broil for 1-2 minutes if needed for browning.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely before packing or storing.
Notes
Ensure yeast is warm but not hot to avoid killing it. Use block cheese and grate it yourself for better melting. Let muffins cool completely before packing to prevent sogginess. Can be frozen for up to 3 months and reheated in microwave or toaster oven.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2
- Sodium: 350
- Fat: 7
- Saturated Fat: 3
- Carbohydrates: 22
- Fiber: 1
- Protein: 8
Keywords: pizza muffins, lunchbox ideas, back to school, batch cooking, kid friendly meals, pepperoni pizza, portable lunch, freezer meals