Mini Pizzas
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These easy mini pizzas are crispy, full of flavour, and irresistible! They’re perfect for sharing, easy to customize, economical, and freezable.
The recipe uses my no-knead 1-bowl pizza dough.
It’s impossible to resist freshly baked pizza from the oven, and these terrific mini pizzas are on another level of yumminess, seriously. Everyone goes wild over them!
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The recipe is super simple. For a light, crispy pizza crust, I use my easy pizza dough, which is a breeze to make in one bowl and requires no kneading.
Next, I top these little mini pizzas with this fresh and flavorful homemade pizza sauce, fresh mozzarella, oregano, and basil.
They taste fresh, simple, and delicious and are absolutely perfect for sharing, making a terrific Italian appetizer, snack, or school-packed lunch.
Added bonus? They can be made in advance and are perfectly freezable. They can be reheated in the oven and devoured whenever you fancy a quick meal or have company.
The recipe is also versatile and easy to customize with your favourite ingredients (you’ll find plenty of topping ideas here and here) or with your favourite pizza dough.
Make a big batch for the upcoming holidays or your next party. I promise these babies are so cheerful and delicious that they will disappear in minutes.
List of the ingredients
- Pizza dough (or your fav recipe)
- Pizza sauce (or your fav pizza sauce)
- Mozzarella cheese in water (or firm shredded mozzarella)
- Extra virgin olive oil
- Oregano & fresh basil
How to make mini pizzas
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Follow this pizza dough recipe. It’s easy to make and requires minimal prep time. But you can also use your favourite pizza dough.
- Once the dough has doubled, pour it onto a floured surface.
- Cut it into small portions (18-20 pieces) using a dough scraper.
- Transfer them onto a baking sheet.
- Stretch them gently using your fingers and some plain or semolina flour.
- Add the topping.
- Bake in the preheated oven until golden and crispy.
- Serve them drizzled with extra virgin olive oil and more fresh basil leaves.
Recipe Notes
Ingredients for mini pizzas
Homemade pizza dough: I use my favourite one-bowl pizza dough, which uses all-purpose flour, yeast, olive oil, water, and salt. You can find the full recipe and method here. But you can use your favourite recipe or store-bought pizza dough.
Pizza sauce: I recommend using my Neapoletan pizza sauce. It’s a no-cook recipe, ready in minutes, light and full of fresh, bright flavour. But you’re welcome to use your favourite sauce, of course.
Mozzarella cheese: I love fresh whole-milk mozzarella in our pizzas, but the shredded low-moisture option works well, too.
Herbs: Fresh basil and dried oregano add a wonderful Mediterranean flavour. If you don’t have fresh basil, you can use oregano.
Extra virgin olive oil: Pizza and extra virgin olive oil are a marriage made in heaven. You don’t want to use anything else, let alone balsamic vinegar or any other dressing containing sugar. Extra virgin olive oil is the best.
Salt: I love finishing my mini pizzas with freshly ground or Maldon salt (not a classic Italian ingredient, I know!). You can add salt before or after baking.
Mini pizza topping variations
You’re more than welcome to customize your mini pizzas! You can add cherry tomatoes instead of tomato pizza sauce and top with olives, capers, ham, pepperoni, mushrooms, thin slices of onions or garlic, and also pineapple if you wish… The sky is the limit! Check out my collections of 17 veggie pizzas and 25 YUMMY pizza toppings, or focaccia toppings, they are perfect to inspire you!
Leftovers & storage tips
Pizza leftovers? You can freeze your mini pizzas in ziplock bags or airtight containers for up to two months. They also make a delicious school-packed lunch option; my son is more than happy to devour them at room temperature.
Make ahead
Mini pizzas are also great make-ahead party appetizers.
Bake, let them cool, and freeze them as instructed above. When it’s time to serve, pop them into the preheated oven (410 F/210 C) for about 5 minutes until they are nice and crisp again. There is no need to thaw them. You can also store the pizza dough in the fridge for 2 days, covered with cling film.
More pizza recipes you’ll love!
- Mozzarella Pizza
- Olive pizza
- Pizza with eggplants
- Fresh tomato pizza
- Pizza with peppers
- Quick Caprese pizza
- Spinach pizza
- Cream cheese pizza
- Ricotta pizza
- Mushroom pizza
If you make this delicious homemade mini pizzas or have a question, leave a comment. I would love to hear from you and get your feedback!
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Mini Pizzas
Ingredients
Pizza dough (check this recipe and method)
- 1 ½ cup + 2 Tbsp (220 grams) all-purpose flour or bread flour, plus more to sprinkle over the dough
- ½ teaspoon salt
- ½ teaspoon Instant yeast or active dry yeast (see notes)
- ¾ cup (180 grams) water, lukewarm
- ¾ tablespoon extra virgin olive oil
- 2-3 tablespoon flour or semolina flour, to stretch the dough before adding the topping
Topping for Mini Pizzas
- ½ cup Pizza sauce (this is my pizza sauce recipe)
- 5oz (150 grams) fresh mozzarella (or ½ cup of shredded mozzarella)
- 1 teaspoon dried oregano
- 3 tablespoon Fresh basil, coarsely chopped
- extra virgin olive oil, to spray or drizzle
Instructions
Pizza dough
- Start by following this pizza dough recipe (method and tips included), or use your favourite recipe or store-bought dough.
- If using my dough recipe, once it has doubled in size and looks bubbly, use a spatula to pour it onto a floured surface, dust lightly with flour, and press it gently with your fingers. Using a dough scraper, cut the dough into 18 equal pieces.
- Place the rack in the lowest position, preheat the oven to 450°F/230°C, grease or line 2 large baking sheets with parchment paper.
- Place the portions of pizza dough onto the baking sheet, lightly dust them with flour or semolina flour, and gently stretch each piece of dough with your fingers to make mini-round pizzas.
- Top each mini pizza with a teaspoon of this pizza sauce or your favourite and a few pieces of mozzarella. Sprinkle with oregano and a few chopped basil leaves, finish with freshly ground salt. Then, let it rest for 10 minutes until the oven gets hot.
- Bake on the lower shelf of the oven for about 8 minutes or until nice and crusty. Keep in mind that each oven is different.
- Serve hot or warm, sprinkle with the remaining fresh basil leaves and drizzle with extra virgin olive oil. Enjoy!
