Try out a fun and savory twist on your favorite pizza! My Pepperoni Pizza Muffins is a great lunch box solution or appetizer! Combine all the flavors you love—pepperoni, melted cheese, and Italian herbs—these bite-sized muffins are easy to make and sure to be a crowd-pleaser. Make these muffins or even just a delicious pizza with my Quick Neapolitan Pizza Dough.
Try more of my appetizer recipes like my Zucchini Cornbread Casserole or my grandmother's Crab Puffs recipe.
Ingredients
Find below the short list of ingredients I used to make my Pepperoni Pizza Muffins.
- A batch of my Quick Neapolitan Pizza Dough
- Grated Mozzarella
- Pepperoni slices
- Any type of tomato sauce
See recipe card for quantities.
How to make Pepperoni Pizza Muffins
Start by making a batch of my Quick Pizza Dough, or have 650g of premade pizza dough. Preheat the oven 400F with an oven rack in the middle position.
- Drizzle a little olive oil into each cavity of the muffin tin. Divide the dough in 12 equal balls and place them smooth side up in each cavity.
- Cover the balls of dough with a clean dish towel. Let them rise for 15-20 minutes, and allow them to fill the molds.
- Top each ball of dough with marinara.
- Sprinkle grated mozzarella over the marinara and then place slices of pepperoni on top.
Place the muffin tin into the preheated 400F oven and bake for 20 minutes. Remove from the oven and let them cool down until the side of the Pepperoni Pizza Muffins start releasing. Remove them from the pan and serve with marinara.
IMPORTANT TIP: Place a baking sheet on the oven rack below where the muffin pan is, just in case anything drips or falls off from the muffins while baking.
Storage
Store any leftover Pepperoni Pizza Muffins in an airtight container. Place in the refrigerator for up to 2 days or in the freezer for up to a month. Keep them frozen and heat them up in the microwave for a satisfying snack!
Recipe
Pepperoni Pizza Muffins
Equipment
- 1 12-cup Muffin Pan
Ingredients
Quick Neapolitan Pizza Dough
- 1¼ cup Warm Water 100F / 38C
- ½ teaspoon Sugar
- 1 tablespoon Quick Rising Dry Yeast
- 2½ cups "00" Style Pizza Flour
- ½ teaspoon Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Dry Oregano
- 2 tablespoon Olive Oil
Pizza Muffin Ingredients
- 2 tablespoon Olive Oil to coat the muffin tin
- ½ cup Marinara Sauce
- 1 cup Grated Mozzarella
- ½ cup Sliced Pepperoni
Instructions
Making the Pizza Dough
- In a small bowl, whisk together the warm water, sugar, and dry yeast. Let it rest until the yeast start to foam on top, 5-10 minutes.
- In a large bowl, combine the flour, salt, garlic powder, and oregano. Stir them together and then make a well in the center of the dry mixture.
- Pour the foamed-up yeast mixture and the olive oil in the dry mixture well. Use a rubber spatula to slowly bring together the dry and wet ingredients. Stir until the dough comes together and it can be shaped into a ball.
- Stir until the dough comes together and it can be shaped into a ball. It helps to drizzle a little olive oil on top of the dough and use your hand to push the dough down and then fold it onto itself 3-4 times to develop the gluten.
- Once the dough is shaped into a ball, it should still be tacky. Place in a olive oil coated bowl and cover the bowl with a clean cloth. Let the dough rest for 10-15 minutes.
Making the Pepperoni Pizza Muffins
- Once the dough has rested, divide the dough into 12 equal parts. Use your hand to shape each piece into a ball.
- Lightly coat the muffin tin cavities with olive oil. Place each ball of dough, smooth side up, in the muffin tin. Cover with the clean cloth and let the dough rise in a place for 20 minutes.
- Preheat the oven 400F.
- When the dough balls have risen just over the top of the muffin tin, top them with the marinara sauce, cheese and pepperoni slices.
- Place the prepared pizza muffins in the preheated oven. Place a sheet pan on the rack underneath the muffin pan, in case there are any drips. Bake for 20 minutes.
- Remove the baked Pizza Muffins from the oven and let them cool down until they can be removed from the tin.
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