Introduction

These Easy Pizza Cupcakes are a fun and tasty twist on traditional pizza, perfect for parties or a quick snack. Made with flaky biscuit dough and all your favorite pizza toppings, they bake up golden and bubbly in just 20 minutes.

The image shows six mini pepperoni pizzas arranged on a white plate, placed on a white marbled surface. Each pizza has a golden brown crust that serves as the base layer, topped with a layer of red tomato sauce peeking through melted white mozzarella cheese, which forms a bubbly, slightly browned, and gooey top layer. On the surface of each pizza, there are several round, dark red slices of pepperoni with crispy edges, garnished with small green herb flakes. The pizzas are close together, filling the plate, and have a warm, inviting look, with cheese slightly overflowing at the edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (8-count) cans refrigerated flaky layer biscuit dough
1 cup pizza or marinara sauce
2 cups shredded low-moisture, part-skim mozzarella cheese
¼ cup grated Parmesan cheese (optional)
½ cup mini pepperoni slices
½ cup finely diced bell peppers (red, green, yellow, or orange)
¼ cup finely diced red onion
¼ cup sliced black olives
2 tablespoons chopped fresh basil or dried oregano
Optional additions: cooked & crumbled beef sausage, pre-cooked diced beef ham, sautéed mushrooms (fully cooked and drained)
Non-stick cooking spray or olive oil

Instructions

Step 1: Preheat oven to 375°F (190°C). Generously grease a standard 12-cup muffin tin with non-stick spray or olive oil; place on a large baking sheet. Organize all ingredients (cheese, sauce, chopped toppings) in separate bowls.
Step 2: Separate 16 biscuits from the 2 cans of biscuit dough. Flatten each biscuit into a rough 4-inch circle, about ¼ to ⅛ inch thick in the center with slightly thicker edges.
Step 3: Carefully press each flattened biscuit into a prepared muffin cup, lining the bottom and sides with a slight overhang to form a cup.
Step 4: Add about 1 tablespoon of pizza or marinara sauce to the bottom of each dough-lined muffin cup. Sprinkle roughly 1 tablespoon of shredded mozzarella cheese over the sauce.
Step 5: Evenly distribute your finely chopped toppings—mini pepperoni, bell peppers, red onion, black olives—among all 16 cups. Make sure any high-moisture vegetables or meats are fully cooked and drained before adding.
Step 6: Top each cupcake with another generous sprinkle of shredded mozzarella cheese. Add a small amount of grated Parmesan cheese if using.
Step 7: Transfer the filled muffin tin(s) to the oven. Bake for 15-20 minutes, until the biscuit edges are golden brown and the cheese is bubbly with golden spots. Rotate the tin halfway through if needed for even browning.
Step 8: Remove from the oven and let the pizza cupcakes rest in the tin for about 5 minutes to set. Use a small offset spatula or butter knife to loosen edges, then carefully lift them out and transfer to a wire rack.
Step 9: Sprinkle finely chopped fresh basil or dried oregano over the warm pizza cupcakes. Optionally add more grated Parmesan or red pepper flakes. Serve warm and enjoy!

Tips & Variations

Use fully cooked, drained toppings to avoid soggy cups.
Try adding cooked sausage, ham, or sautéed mushrooms for more flavor.
Substitute biscuit dough with pizza dough for a chewier crust.
Swap mozzarella for a blend of cheeses like provolone or cheddar for a different taste.
Experiment with fresh herbs like thyme or rosemary instead of basil or oregano.

Storage

Store leftover pizza cupcakes in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8-10 minutes or until warmed through to preserve crispness. Avoid microwaving if possible, as it can make the biscuit dough soggy.

How to Serve

Four mini pepperoni pizzas sit on a round white plate, each having three main layers. The base layer is a golden brown crust that looks soft and slightly crispy at the edges. The middle layer is red tomato sauce peeking through the sides. The top layer features melted white cheese, bubbly and slightly browned, with several small, round, dark red pepperoni slices spread evenly on each pizza. Some dried green herbs are sprinkled over the cheese. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pizza cupcakes ahead of time?

Yes, you can prepare the filled muffin tin ahead but wait to bake until ready. Alternatively, bake fully, then store and reheat when needed.

Can I freeze these pizza cupcakes?

Absolutely. Cool completely, then freeze in a single layer before transferring to a freezer-safe container. Reheat in the oven from frozen at 350°F (175°C) for 15-20 minutes.