Try this fun and easy mini pizza recipe for your next pizza night. You can make the dough yourself or try one of our ready-made substitutions so that everyone can have their own mini pizza just the way they like it.
Make a big batch for freezing so that you can enjoy these easy mini pizzas at a moment’s notice. They make for such an easy dinner! Be sure to serve them alongside a veggie tray with ranch dip for dipping.
We are big pizza lovers at our house. It seems like my kids are asking for pizza at least twice a week! I make homemade pizza so that we can afford to eat it as often as we want.
While we love to grill pizza made with a sourdough crust, I like switching things up: creating new pizza toppings, playing with new dough recipes, using pre-made bases, and even shrinking our pizzas.
Yes, shrinking them. Mini pizzas have been a fun addition to our meal plans as well as our freezer stash. A mini pizza is a smaller, hand-held round of pizza, topped however you like.
This mini pizza recipe results in the perfect size pies for kids as well as being a practical size for homemade frozen pizzas. They’re super fun for parties and appetizers, too!
Why Make These
While a large pie is great for feeding a crowd, so are a variety of mini pizzas. You can vary the toppings or serve them at a potluck. Mini pizzas have a lot of good things going for them:
They are single-serving. Mini pizzas are a perfect size for one serving. That makes them easily customizable to suit a variety of toppings.
They are portion controlled. No fighting over who gets the bigger slice, everyone can his or her own mini pizza — or two.
They are freezer-friendly! You will love having a batch of mini pizzas in the freezer. They bake up quickly making for a great lunch, snack, or dinner.
Here’s what you’ll need for this mini pizzas recipe:
dough ingredients – This includes yeast, sugar, salt, olive oil, flour, and dry herbs. You can purchase pre-made dough at the grocery store or pizza parlor.
Or if you like, substitute Pillsbury biscuit dough, English muffins, mini bagels, street taco-size tortillas, or mini naan for the pizza crust. These qualify mini pizzas for a perfect Last Minute Dinner Idea.
pizza sauce – Any marinara or pizza sauce will work. Try my easy Last-Minute No-Cook Pizza Sauce. It’s super simple!
mozzarella cheese – Mozzarella and Monterey Jack are my favorite pizza cheeses. Feel free to use what you have, including pepper jack, cheddar, fontina, gouda, or provolone. You can freeze cheese if you have extra and want to save it for another time.
toppings – Use whatever pizza toppings you like on your mini pizza, including: sliced pepperoni, cooked and crumbled sausage, diced ham or bacon, chopped tomatoes, sliced onions, sliced mushrooms, sliced olives, sliced peppers, or chopped pineapple.
Remember you can freeze pepperoni as well as extra toppings if you need to, to avoid waste.
You can make mini pizzas with homemade dough, store bought dough, or pre-made bases.
Making the dough.
This is a super simple dough that comes together quite easily. It helps to have a bread machine or stand mixer, but you can make mini pizza dough without.
Mixer or hand-directions
- Combine the warm water, sugar, and yeast in a large mixing bowl. Allow it to set for five minutes to proof. It will bubble and foam.
- Add the oil and then the flour, salt, and herbs. Stir with a wooden spoon or in the mixer with a dough hook until a dough ball forms.
- If mixing by hand, turn the dough out onto a floured surface and knead until the ball is smooth and elastic.
- If mixing in the mixer, continue with the dough hook until the dough is smooth and elastic.
- Transfer it to a greased bowl and allow the dough to rise until doubled in bulk, about one hour.
Bread machine instructions
Place the ingredients in the machine in the order recommended by the manufacturer. Turn the dough setting on and start the machine.
Assembling the pizzas
Assembling mini pizzas is super easy!
- Line baking sheets with parchment paper or grease them and sprinkle cornmeal across them. Preheat the oven.
- Once the dough is ready, turn it out onto a lightly floured board. Divide it into 16 portions.
- Shape the portions into mini pizza rounds, about 4 to 5 inches in diameter. Lay the rounds on the prepared baking pans.
- Spread sauce on each, then top with pizza toppings and cheese. Bake as directed.
Having a stash of mini-pizzas waiting in the freezer makes it easy to indulge your pizza craving, night or day.
There are three ways to freeze pizza:
Freeze the mini pizzas baked and ready to eat – Bake the pizzas according to the recipe and allow them to cool completely on a rack. Once cool, stack and package them for freezing. To serve: simple reheat in a warm oven or toaster oven or microwave until hot.
Freeze the unbaked mini pizzas – Assemble the pizzas as directed, but instead of baking them, place the pan in the freezer. Once the pizzas are frozen solid, remove them from the pan and stack them between layers of patty papers or waxed paper. Place the stacks in a ziptop freezer bag or food box and store in the freezer. To serve: follow the recipe, baking from frozen, adding a minute or two to the cook time if needed.
Assemble a mini pizza kit – Freezer Meal Pizza Kits are awesome for when you don’t want to mess with all the dough at one time. Divide the ingredients and freeze them to assemble and bake later. A portion of dough that will make 4 mini pizzas is a good target.
In Italian, pizzetta signifies a small pizza. It can range from 3-inches to personal size. In the US, you might hear mini pizza, single-serve pizza, personal pizza or small pizza.
Prepare a dough or use a pre-baked base like an English muffin, mini bagel, mini naan, or street taco-size tortilla. Top with sauce, cheese, and other toppings, and bake until golden.
You want to cook your pizzas long enough to crisp the crust and melt the cheese. Depending on the size of the pizza, this should take about 6 to 10 minutes. Check it after five minutes to see how it’s doing.
More Great Pizza Recipes
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Mini Pizza Recipe
- 1 ½ cup warm water
- 1 tablespoon active, dry yeast
- 2 tablespoon sugar
- ¼ cup olive oil
- 4 ½ cup bread flour
- 1 tablespoon salt
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 cup Pizza Sauce
- 16 oz mozzarella cheese (shredded) Monterey Jack, cheddar, crumbled feta or goat, any combination (4 cups)
- 6 oz pepperoni (sliced) or other pizza toppings
To make the dough by hand
- Place the warm water in a large mixing bowl. Stir in the sugar and sprinkle the yeast over the top. Allow this to set for five minutes. The mixture will start to foam and bubble.
- Add the oil, flour, salt, and herbs. Stir with a wooden spoon until a shaggy dough forms.
- Transfer the dough to a lightly floured surface and knead for about five minutes until a smooth dough ball is formed.
- Transfer the dough ball to a greased bowl, cover, and allow to rise until doubled in bulk, about an hour.
To make the dough in a bread machine
- Combine the dough ingredients in the bread machine pan, according to the order recommended by the manufacturer.
- Set on dough and start the machine, checking after ten minutes to make sure all the ingredients have been incorporated and not stuck to the side of the pan. Scrape down any stray ingredients to insure they are mixed in.
To make the dough in a stand mixer
- Place the warm water in the mixing bowl. Stir in the sugar and sprinkle the yeast over the top. Allow this to set for five minutes. The mixture will start to foam and bubble.
- Add the oil, flour, salt, and herbs. Attach the dough hook and run the machine until all the ingredients are incorporated, stopping the machine to scrape the sides as necessary. Knead with the dough hook until a smooth dough ball is formed.
- Transfer the dough ball to a greased bowl, cover, and allow to rise until doubled in bulk, about an hour.
Once the dough is ready
- Preheat the oven to 500 °. Spray baking sheets with nonstick cooking spray and sprinkle with corn meal to prevent sticking or line the pans with parchment paper for easier cleanup.
- Divide the dough into 16 portions. Flatten each portion into a thin round and place on the cooking sheet.
- Spread sauce and sprinkle toppings as desired.
- Bake for 8 to 10 minutes or until the crust is crisp and the cheese melted and lightly browned.
To freeze baked pizzas
- Wrap cooled pizzas in foil or plastic wrap and stash in a larger ziptop freezer bag. Thaw and reheat in a 350 oven for about 5 minutes.
To freeze unbaked pizzas
- Assemble the pizzas as directed, but instead of baking, place the trays in the freezer. Once the pizzas are frozen solid (this will take several hours), stack them between layers of patty papers or waxed paper and store in a freezer bag or box in the freezer. To serve: bake from frozen at 450 degrees, for 10 to 12 minutes.
This post was originally published on April 27, 2012. It has been updated for content and clarity.
I have made these for a while using my go-to slow proof in the fridge dough with garlic powder/herbs. I make a bunch when I do for the freezer. Before I top, I brush each round with olive oil, prick with a fork and par-bake about 5 minutes at 425F; completely cool on wire racks and then top. Then I Flash freeze until solid and double wrap each in plastic wrap before placing in freezer bags (4 per bag), air removed and stack flat. To bake, I find it bakes better in my oven at 425-450F for about 15 minutes from frozen (less time at 450F).
This recipe looks amazing, want to give it a try but instead of pepperoni can I use fresh bell peppers and onions. Can I freeze them unbaked with these veggies?
You can, just slice them thin and pat them dry. Don’t do too many as fresh veg can make the pizza soggy.
These are so tasty! Both of my girls raved about them and want me to make them every time I do pizza instead of the “other” kind I make. I froze the unbaked pizzas, and they were so easy and quick to bake. These will be a staple for our pizza nights! Thanks, Jessica, for another great recipe.
Yay! So glad you saw success!
Oh I think I need to make these for my husband’s lunch. I would be the hit of the socially-distant cafeteria.
Let me know how it goes!
Big hit for lunch today. And my husband is looking forward to having homemade pizza whenever he wants.
Such a great idea to freeze them separately. Then they can be packed for lunch with fresh vegetables, fruit, or salad. Thanks for the awesome idea.
Hi! This looks great, I just wanted to clarify that 500 degrees is in Fahrenheit? I’m Australian and we measure in Celsius, so I just want to make sure. Thanks!
Yes, sorry for any confusion!
I would love to make these for my always hungry pizza loving teenager. How long would you estimate it takes to thaw a mini pizza? I am just wondering if this is something he could fix after school or if we would need to plan for it and set it out to thaw. He’s used to the boxed cheapo (that aren’t really so cheap) pizza, which offers almost instant gratification. Thanks for the awesome post and any info you or your readers could offer. Just thinking about the money I could save by doing this makes me a little giddy!
I think it would thaw on the counter in about 30 minutes but I’ve reheated them from frozen without a problem.
@Jessica, Thanks for responding so quickly. Can’t wait to make these! Love your blogs.
I too love mushrooms, unlike the rest of my family, I’m in the minority. Just wondering if you know much about mushrooms, you’ve probably got the E-mail from Abundant Harvest about mushrooms. The price seems a little rich for my blood, but maybe you know something I don’t and they are actually selling for a good price and are worth snatching some up while they’re around. What do you think?
@NIA, I didn’t get the email until a week after you asked this question. I’m not really sure. It’s low on my priority list, though.
This is making me hungry! Love the idea. Thank you!
Made these for my kids’ lunch today. Easy and tasty! Love the addition of herbs to the dough. My kids always want lunchables pizza kits, but I rarely buy them for obvious reasons. Can spend over $10 on them for my 5 kids! These mini pizzas are great for freezing. Also, I baked some of the mini crusts untopped: prick it all over with a fork, lowered the temp to 425 for 3 min, flipped them and baked for another 3 minutes. Now we can make our own pizza kits!
Great idea to make lunchables!
Whenever my kids have friends over we do individual pizzas. I put all the topping in separate bowls and they get to create their own pizza. They love it.
Perfect timing. Really, how did you know pizza is on the menu? I will be doing this because we all like different things on our pizza.
@Micha, it’s Friday night, isn’t it?
Can you share a little more about what you put on the ones you freeze, when in the process you freeze them, and how you store them? I’m thinking this could be a great thing for us but I’d love to know more about how you recommend going about it. Thanks so much, for this and for all your great posts!
I simply cool the extra pizzas, wrap in foil and stick them in a freezer bag to freeze. To reheat, I find it best to thaw completely and then reheat in a 350 oven for about 5 to 10 minutes, until the cheese is melted. You could nuke them, but the crust will be rubbery.
@Jessica, Thank you so much for the information! (Had your baked chicken tonight for dinner and love your recipes!) Thanks again.
@Deborah, thanks for your kind words!
do you freeze them after you cook them then just toss int he microwave to warm???
@Becca, cool completely after baking, wrap in foil and slip into a freezer bag. Then thaw and reheat in a 350 oven for 5 to 10 minutes.
Tiffany @ DontWastetheCrumbs
We make homemade pizza every Friday night and love it. I did a post once, breaking down the cost of making our own vs. ordering out – a HUGE difference, plus it was damage control on our digestive systems. It’s a family affair, and hope it is a memory for the kids as they get older.
I hadn’t thought about freezing pizzas… that may be an option as we get further into homeschool. Thanks Jessica & Cherie for the idea!
@Tiffany @ DontWastetheCrumbs, I froze small pizzas long before homeschooling. LOL. I just like pizza.
Stacy @Stacy Makes Cents
You’ve given me a craving! When I was growing up, my mom would make these but use biscuit dough instead of pizza dough. Yum! I think I’ll have to make some…soon.
LOL your homeschooling brain is showing. Slices of foil wrapped frozen pizza are a prime lunchbox element here!
That said I have a batch of Artisan Pizza in 5 dough in the fridge which will become some smaller pizzas tonight – leftover meatloaf will substitute for meatballs for the girls, canned mushrooms for the boy, not sure what will float my boat.
Will have to ask my feta-chomper if she’d like some of that on her pie!