These mini homemade pizzas are the perfect answer to pizza night. Whether you’re preparing a quick family meal, a fun dinner party snack, or prepping ahead for freezer meals, this recipe offers soft, chewy crusts with a hint of herbs, customizable toppings, and a golden cheesy finish. Made from scratch or with store-bought bases, they’re a surefire hit with both kids and adults.

Why You’ll Love This Recipe

Perfect for all occasions: Lunchboxes, parties, quick dinners, or freezer prep
Highly customizable: Choose your favorite cheeses, sauces, and toppings
Crispy edges with soft center: Thanks to the herb-infused homemade dough
Freezer-friendly: Bake now or assemble and freeze for later
Family-friendly fun: Great for cooking with kids
Adaptable dough methods: Make by hand, in a bread machine, or a stand mixer
Herb flavor boost: Dried oregano and basil take the dough to the next level
Economical: A budget-friendly homemade version of store-bought pizza snacks
Portion-controlled: Mini sizes for perfect servings
Make-ahead convenience: Store cooked or raw pizzas in the freezer

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the dough:

1 ½ cups warm water
1 tablespoon active dry yeast
2 tablespoons sugar
¼ cup olive oil
4 ½ cups bread flour
1 tablespoon salt
½ teaspoon dried basil
½ teaspoon dried oregano

For the toppings:

1 cup pizza sauce
16 oz shredded mozzarella cheese (about 4 cups)
6 oz pepperoni, or toppings of choice:
- Crumbled sausage
- Diced ham or bacon
- Chopped tomatoes
- Sliced onions, peppers, olives, mushrooms
- Pineapple
- Feta or goat cheese

directions

To make the dough (by hand, bread machine, or mixer):

In a large bowl, mix warm water, sugar, and sprinkle the yeast on top. Let sit 5 minutes until foamy.
Add olive oil, flour, salt, basil, and oregano. Stir or knead depending on method (hand, mixer, or bread machine) until a smooth dough ball forms.
Transfer dough to a greased bowl, cover, and let rise until doubled, about 1 hour.

Once dough is ready:

Preheat oven to 500°F (260°C). Prepare baking sheets with cooking spray and cornmeal or parchment paper.
Divide dough into 16 equal portions. Flatten each into a small round and place on baking sheets.
Spread sauce, sprinkle cheese, and add desired toppings.
Bake for 8 to 10 minutes, or until crust is golden and cheese is bubbly and slightly browned.

To freeze baked pizzas:

Let cool, wrap in foil or plastic wrap, then place in freezer-safe bags.
Reheat in a 350°F (175°C) oven for about 5 minutes.

To freeze unbaked pizzas:

Assemble pizzas, freeze on trays until solid.
Stack between parchment or wax paper in bags.
Bake from frozen at 450°F (230°C) for 10–12 minutes.

Servings and timing

Servings: 16 mini pizzas
Prep Time: 20 minutes
Rising Time: 1 hour
Baking Time: 8–10 minutes
Total Time: About 1 hour 30 minutes

Variations

No time to make dough? Use mini bagels, naan, English muffins, or tortillas as the base
Vegan option: Use plant-based cheese and toppings
Gluten-free: Use gluten-free pizza dough or base
Stuffed crust: Add a ring of cheese around the edge and fold the dough over before baking
Garlic butter crust: Brush with garlic-infused olive oil before baking

storage/reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days
Freezer (baked): Freeze cooled pizzas in bags for up to 2 months
Freezer (unbaked): Assemble and freeze raw pizzas for up to 2 months
Reheat: From fridge or thawed – bake at 350°F for 5–8 minutes. From frozen – bake at 450°F for 10–12 minutes

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, no need to proof it first. Mix it directly with the flour.

What kind of cheese works best?

Mozzarella is classic, but blends with Monterey Jack, cheddar, feta, or goat cheese also work beautifully.

Can I make the dough ahead of time?

Yes, store in the fridge for up to 2 days, or freeze it for up to 1 month.

Can I prepare these pizzas in advance for a party?

Absolutely! Assemble them ahead and bake just before serving, or freeze unbaked and bake directly from frozen.

How do I keep the bottom of the crust crispy?

Sprinkle cornmeal under the dough or bake directly on a hot pizza stone or steel.

Can I make larger pizzas with this dough?

Yes, divide into fewer portions and increase baking time slightly.

Is it okay to skip the herbs in the dough?

Yes, but they add great flavor. You can also substitute Italian seasoning.

How do I store leftover pizza sauce?

Refrigerate for up to 5 days or freeze in small portions.

What’s the best way to roll the dough into mini rounds?

Use lightly floured hands or a rolling pin. Aim for 4–5 inch rounds.

Can kids make these with me?

Definitely! This recipe is perfect for getting kids involved in the kitchen.

Conclusion

Mini homemade pizzas are a fun, flavorful, and family-friendly meal that’s as enjoyable to prepare as it is to eat. With endless topping options and a versatile dough that freezes beautifully, you can enjoy personalized pizzas anytime. Whether you’re cooking solo or making it a group activity, this recipe guarantees delicious results every time.