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Pepperoni Pizza Minis: Bite-Sized Fun for Every Occasion

Bring the flavors of a classic pepperoni pizza into fun, bite-sized treats with these Pepperoni Pizza Minis! Perfect for parties, snacks, or lunchbox surprises, these mini pizzas are easy to make and packed with cheesy, saucy goodness. They’re sure to be a hit with both kids and adults!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 mini pizzas
Course: Appetizer, Snack
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

Core Ingredients:
  • ¾ cup all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup milk
  • 1 large egg
  • ¼ cup melted butter
  • ½ cup shredded mozzarella cheese
  • ½ cup mini pepperoni slices
  • ½ cup marinara sauce
  • Fresh basil chopped (for garnish)

Method
 

Preheat Your Oven:
  1. Set your oven to 375°F (190°C).
  2. Grease a muffin tin thoroughly to prevent sticking.
Combine Dry Ingredients:
  1. In a medium bowl, mix the flour, baking powder, and salt.
Prepare the Wet Ingredients:
  1. In another bowl, whisk together the milk, egg, and melted butter until smooth.
Mix the Batter:
  1. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  2. Fold in half of the shredded mozzarella cheese.
Assemble the Minis:
  1. Add a spoonful of batter to each muffin cup.
  2. Place a dollop of marinara sauce in the center, followed by a few mini pepperoni slices.
  3. Cover with another spoonful of batter, then top with the remaining mozzarella cheese and additional mini pepperoni slices.
Bake:
  1. Place the muffin tin in the preheated oven and bake for 20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
Garnish and Serve:
  1. Let the minis cool slightly before removing them from the muffin tin.
  2. Garnish with freshly chopped basil for added flavor and serve warm.

Notes

  • For extra flavor, sprinkle Italian seasoning over the batter before baking.
  • Avoid overfilling the muffin cups to allow room for the batter to rise.
  • Store leftovers in the fridge for up to 3 days or freeze for longer storage.