Mini Pizza Recipe

mini pizzas on a white rectangular tray on a black table.

5 from 8 votes

Mini pizzas make for a fun and easy pizza night. Make the dough yourself or try one of our ready-made substitutions for a mini pizza dinner topped just the way you like it! Make a big batch for freezing!

Prep Time1 10

Cook Time10

Total Time1 20

Course: Main Course

Cuisine: American

Servings: pizzas

Calories: 306kcal

Author: Jessica Fisher

Equipment

stand mixer
heavy duty sheet pan

Ingredients

Dough ingredients

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

Pizza toppings

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

US Customary - Metric

Instructions

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.

Notes

Nutritional values are approximate and based on 1 mini pizza.

Serving Suggestions: Pizzas are great served with a green salad or veggie dippers. Offer ranch or hot honey for those who want it.

Shop Your Kitchen: There are so many different subs you can consider based on what you have.

Use bagels, tortillas, English muffins, pita, or naan as the base for your pizzas if you don't want to make dough.
Raid the fridge for bits of cheese, meat, or veg that you can use for toppings, such as sliced pepperoni, cooked and crumbled sausage, diced ham or bacon, chopped tomatoes, sliced onions, sliced mushrooms, sliced olives, sliced peppers, or chopped pineapple.
Monterey Jack is a great sub for mozzarella if you don’t have it.

Freeze Extra for Later: You can freeze pizza cooked or uncooked.

If freezing uncooked, lay evenly on a tray in the freezer until firm, then transfer to a freezer-safe container. Store for up to 6 weeks. Bake from frozen.

If freezing cooked pizza, cool and wrap for freezing. Chill until cold before transferring to freezer. Store for up to 6 weeks. Reheat in microwave, oven, or air fryer.

Make a Plan for Leftovers: Leftover pizzas are delicious the next day.

Be sure to promptly store leftovers in an airtight container in the refrigerator, for up to 3 days. Reheat in the microwave or in the oven. If you store your leftovers in clear containers, they’re more likely to get eaten.

Nutrition