Muffin Tin Pizzas
I just baked these mini pizzas and the kids are already demanding more. The no-cook pizza sauce and refrigerated dough make this meal a snap.
I just baked these mini pizzas and the kids are already demanding more. The no-cook pizza sauce and refrigerated dough make this meal a snap.
- 1/4 teaspoon sugar
- 1/4 teaspoon onion powder
- 1 teaspoon dried basil
- 1/2 teaspoon garlic salt
- 1 can (6 ounces) tomato paste
- 1 can (15 ounces) tomato sauce
- 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
- 1 tube (11 ounces) refrigerated thin pizza crust
- 1/2 cup finely chopped fresh mushrooms
- 1/2 cup finely chopped fresh broccoli
- 16 slices pepperoni halved
- Carbohydrate 0.0542853515625 g
- Cholesterol 0 mg
- Fat 0.0034948046875 g
- Fiber 0.0355042968727648 g
- Protein 0.01269234375 g
- Saturated Fat 0.00021214453125 g
- Serving Size 1 1 serving (0g)
- Sodium 72.7016328125 mg
- Sugar 0.0187810546897352 g
- Trans Fat 0.0009822890625 g
- Calories 0 calories
Step-by-step
- Preheat oven to 425 degrees.
- In a small bowl, mix the first six ingredients.
- Unroll pizza crust; cut into 16 squares.
- Press squares onto bottoms and up sides of 16 ungreased muffin cups, allowing corners to hang over the edges.
- Spoon 1 tablespoon sauce mixture into each cup.
- Top with cheese, mushrooms, broccoli, and pepperoni.
- Bake 10-12 minutes or until crusts are golden brown.
- Serve remaining sauce mixture, warmed if desired, with pizzas.
- Freeze option: Freeze cooled baked pizzas in a resealable plastic freezer bag. To use, reheat pizzas on a baking sheet in a preheated 425-degree oven until heated through.
Muffin Tin Pizzas: A Busy Mom's Delight
As a working mom, time is my most precious commodity. Juggling work, family, and everything in between leaves little room for elaborate meal preparations. That's why I'm always on the lookout for quick, easy, and delicious recipes that the whole family will love. And let me tell you, these muffin tin pizzas are a game-changer!
I stumbled upon this recipe a few years ago, and it’s become a staple in our household. The beauty of this recipe lies in its simplicity and versatility. The no-cook pizza sauce is a lifesaver on those busy weeknights when I barely have time to breathe, let alone simmer a sauce. And using refrigerated pizza dough eliminates the need for time-consuming yeast rising. This means I can have a delicious, homemade meal on the table in under 30 minutes, even on my most hectic days.
The kids absolutely adore these mini pizzas. They're fun to eat, and the individual portions make it easy for everyone to customize their toppings. My son, a picky eater to say the least, gobbles these up without complaint. He loves choosing his own toppings, and the small size makes it feel like a special treat.
Beyond the Basics: While the original recipe is fantastic, I've discovered the beauty of customizing these mini pizzas. Feel free to experiment with different cheeses, vegetables, and meats. Sausage, ham, bell peppers, onions, olives – the possibilities are endless. It's a wonderful way to incorporate leftover vegetables or use up ingredients you might have on hand.
A Time-Saver for Weeknights and Weekends Alike: One of the things I love most about this recipe is its adaptability. It's perfect for a quick weeknight dinner, but it's also fantastic for parties or gatherings. The mini pizzas are easy to transport, and they're always a crowd-pleaser. Plus, they can be easily frozen for later use, making them a perfect meal-prep option for those extra-busy weeks.
Tips and Tricks:
- Prep Ahead: You can prepare the sauce mixture in advance and store it in the refrigerator until you're ready to assemble the pizzas.
- Get the Kids Involved: This recipe is a great way to get the kids involved in the cooking process. Let them help with measuring ingredients, assembling the pizzas, or even choosing their favorite toppings.
- Experiment with Toppings: Don't be afraid to experiment with different toppings! Get creative and have fun with it.
- Make it a Theme: For parties or gatherings, you can even create themed pizzas. For example, you could have a "Hawaiian" pizza with pineapple and ham or a "Veggie" pizza with an array of colorful vegetables.
- Leftover Magic: Don't let leftovers go to waste! Use leftover pizza sauce on pasta, eggs, or even as a dip for vegetables.
In conclusion, these muffin tin pizzas are a true lifesaver for busy moms like myself. They're quick, easy, delicious, and customizable. They're a guaranteed crowd-pleaser that even the pickiest eaters will enjoy. So, give this recipe a try – I promise you won't be disappointed!
