Description
These homemade mini pizzas are fun, customizable, and perfect for parties, meal prep, or freezer meals. Made with a flavorful herbed dough and topped with your favorite sauces and cheeses, they bake quickly for a crispy crust and melty perfection.
Ingredients
Dough:
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1 1/2 cups warm water
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1 tbsp active dry yeast
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2 tbsp sugar
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1/4 cup olive oil
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4 1/2 cups bread flour
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1 tbsp salt
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1/2 tsp dried basil
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1/2 tsp dried oregano
Toppings:
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1 cup pizza sauce
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16 oz shredded mozzarella cheese (or blend of Monterey Jack, cheddar, feta, goat cheese – about 4 cups total)
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6 oz pepperoni (or other toppings like sausage, ham, veggies, pineapple, etc.)
Instructions
To make the dough (3 methods):
By Hand:
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In a bowl, mix warm water and sugar. Sprinkle yeast and let sit 5 min until foamy.
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Add oil, flour, salt, and herbs. Mix with a wooden spoon.
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Knead on floured surface ~5 min to form smooth dough.
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Place in greased bowl, cover, and let rise 1 hour.
In a Bread Machine:
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Add ingredients to the pan per your machine’s order.
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Set to “dough” and start. After 10 minutes, scrape sides if needed.
In a Stand Mixer:
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Mix water, sugar, and yeast in bowl. Wait 5 min.
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Add oil, flour, salt, herbs. Mix with dough hook until smooth.
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Let rise in a greased bowl, covered, for 1 hour.
Assembly & Baking:
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Preheat oven to 500°F (260°C). Prep baking sheets with spray + cornmeal or parchment paper.
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Divide dough into 16 pieces. Flatten into rounds.
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Add sauce and toppings.
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Bake 8–10 min until crust is crisp and cheese golden.
To Freeze:
Baked Pizzas:
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Cool, wrap in foil or plastic, and store in freezer bags. Reheat at 350°F for ~5 min.
Unbaked Pizzas:
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Assemble, freeze on trays. Once solid, stack with wax paper between.
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Bake from frozen at 450°F for 10–12 minutes.
Notes
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Store leftovers in an airtight container for up to 4 days.
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Use pre-made bases (mini naan, tortillas, English muffins) to save time.
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Toppings ideas: pepperoni, sausage, mushrooms, onions, olives, peppers, pineapple, etc.
