Pizza Muffin Pan Bites

I love transforming pizza into fun, hand-held bites using a muffin pan—these mini deep-dish pizza muffins are a hit with both kids and guests!

Why You’ll Love This Recipe

I adore how customizable these are—I can make different toppings in the same batch. They bake up crispy on the outside, cheesy in the middle, and are perfect for dipping!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 tsp olive oil

• 1 (16 oz) package prepared pizza dough

• 4 oz provolone cheese, diced

• ¾ cup cooked Italian sausage, crumbled

• ½ cup cooked diced sweet peppers

• 4 oz shredded mozzarella cheese

• ½ cup pizza sauce

• ¾ cup grated Parmesan cheese

Directions

1. I preheat the oven to 400°F and grease a 12-cup muffin pan generously with olive oil.

2. On a floured surface, I roll out the pizza dough to about 1/8-inch thick and cut it into twelve 4-inch circles, re-rolling scraps as needed.

3. I press each dough circle into a muffin cup, shaping it to fit up the sides and leaving a little room at the top.

4. In each dough cup, I layer 1 tablespoon of diced provolone, 1 tablespoon of sausage, and 2 teaspoons of peppers. I press them down gently.

5. I top each cup with 1 tablespoon of mozzarella and 2 tablespoons of pizza sauce, pressing the sauce slightly into the fillings. Then I sprinkle Parmesan evenly on top.

6. I bake the muffins on the upper center rack for 30–35 minutes, until the tops are golden and bubbling.

7. I let them cool in the pan for 10–15 minutes, then loosen the edges with a knife and lift them out carefully. I let them cool for a few more minutes before serving.

Servings and timing

• Makes 12 pizza muffins

• Prep: 15 minutes

• Bake: 30–35 minutes

• Total: about 50 minutes

Variations

• Mix-and-match toppings: I like to use different combinations in one batch—some sausage and peppers, some mushroom and olive.

• Vegetarian: I swap the meat for mushrooms, onions, or spinach.

• Spicy: I use spicy sausage or pepperoni and add crushed red pepper flakes.

• Mini size: I use a mini muffin pan and shorten the baking time to about 20–25 minutes.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I place them in a 350°F oven for 10 minutes until they’re hot and crisp again. For freezing, I cool them completely, freeze on a baking sheet, and then transfer to a freezer-safe bag. They reheat well from frozen in the oven in about 15 minutes.

FAQs

How do I keep the crust from getting soggy?

I press the dough tightly into the muffin cup and avoid adding too much sauce—this helps the crust bake up crispy.

Can I use different types of cheese?

Yes, I’ve tried cheddar, gouda, and even goat cheese in these. It’s fun to experiment with the flavors.

Can I make these ahead of time?

Definitely. I prepare and bake them, then store in the fridge or freeze them. They reheat well for quick snacks or lunches.

What kind of pizza dough works best?

I like using store-bought pizza dough for ease, but homemade dough works just as well. Biscuit dough gives a softer, more bread-like texture.

Do I need to use muffin liners?

I skip liners and just grease the pan well. This way, the crust gets golden and doesn’t stick.

Conclusion

These pizza muffin pan bites are such a fun twist on pizza night. I love how easy they are to make, store, and reheat—and the fact that everyone can pick their favorite toppings makes them a go-to in my kitchen. Perfect for entertaining or a cozy night in!

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• Author: Evelyn
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 12 pizza muffins
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These fun, handheld deep-dish pizza muffin bites are baked in a muffin pan and filled with customizable toppings—perfect for parties, kids, or weeknight dinners.

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Ingredients

• 2 tsp olive oil
• 1 (16 oz) package prepared pizza dough
• 4 oz provolone cheese, diced
• ¾ cup cooked Italian sausage, crumbled
• ½ cup cooked diced sweet peppers
• 4 oz shredded mozzarella cheese
• ½ cup pizza sauce
• ¾ cup grated Parmesan cheese

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Instructions

1. Preheat oven to 400 °F (200 °C). Generously grease a 12‑cup muffin pan with olive oil.
2. On a lightly floured surface, roll out the pizza dough to about 1/8‑inch thick. Cut twelve 4‑inch circles; re‑roll scraps as needed.
3. Press each circle into a muffin cup, pushing dough up the sides (leave a little room at the top).
4. Into each dough cup, layer 1 Tbsp diced provolone, 1 Tbsp sausage, and 2 tsp diced peppers. Press fillings lightly.
5. Top each with 1 Tbsp shredded mozzarella and 2 Tbsp pizza sauce, pushing sauce down into the fillings. Sprinkle evenly with Parmesan.
6. Bake on the upper center rack until tops are beautifully browned, about 30–35 minutes.
7. Cool in the pan for 10–15 minutes. Run a knife around edges, lift out with a fork or spatula, then cool a few more minutes before serving. Garnish with parsley if desired.

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Notes

• Store in an airtight container in the fridge for up to 4 days.
• To reheat, use a 350 °F oven for ~10 minutes for best results.
• Freeze after baking and cooling for up to 3 months.
• Reheat frozen muffins at 350 °F for ~15 minutes.
• Use gluten-free dough and vegan cheese for dietary adaptations.

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Nutrition

• Serving Size: 1 pizza muffin
• Calories: 210
• Sugar: 2g
• Sodium: 420mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 9g
• Cholesterol: 25mg