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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.

Published in Nov 2024/updated in Dec 2025

Top view of a plate full of mini pizzas.

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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. You need just a handful of basic ingredients, and you can easily combine the dough by hand in one minute!

Next, when the dough has doubled in size, roll it out, cut into circles, top with my homemade pizza sauce, mozzarella, oregano, and bake until golden brown, crispy, and delicious!

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.

Trust me, these mini pizzas are absolutely perfect for sharing as an Italian appetizer, snack, or a great lunch, especially for your kids. They are so cheerful and delicious that they will disappear in minutes.

Make a big batch for the upcoming holidays or your next party.

List of the ingredients

Pizza dough (flour, yeast, olive oil, salt, water)
Pizza sauce (or your fav pizza sauce)
Mozzarella cheese in water (or firm, shredded mozzarella)
Extra virgin olive oil
Oregano or fresh basil

The ingredients to make mini pizzas are arranged over a white background.

How to make mini pizzas

(Note: this is a quick description; the full recipe is at the bottom of the page)

Make the dough: Mix flour, salt, and instant yeast in a medium bowl. Stir in the water and olive oil, then mix with a spoon until combined and the water has been absorbed (see photos below).

Top view of a glass bowl with the pizza dough ingredients.

Transfer the dough to a surface and knead for 1 minute. It should be slightly sticky but easy to work with.
Let it rest in a greased bowl until doubled in size.

Top view of the mini pizza dough before and after the rest.

Next, roll it out and cut it into small circles using a cookie cutter.
Transfer them onto a baking sheet and add the topping.

Bake in the preheated oven until golden and crispy.
Serve them drizzled with extra-virgin olive oil and some fresh basil leaves. They are delicious!

Top view of a few mini pizzas over a white background.

Recipe Notes

Ingredients for mini pizzas

Mini pizza dough: You need all-purpose flour, instant yeast, salt, olive oil, and water. You can also use bread flour, which is perfectly fine and yields a crisper texture, and you can use active yeast instead of instant yeast (for the substitution, see note in the recipe card)

Pizza sauce: I recommend using my Neapolitan pizza sauce. It’s a no-cook recipe, ready in minutes, light and full of fresh, bright flavour. However, you’re welcome to use your favourite sauce.

Mozzarella cheese: I love fresh whole-milk mozzarella in our pizzas, but the shredded low-moisture option works well, too.

Herbs: Dried oregano adds a wonderful Mediterranean flavour. Fresh basil is another perfect match for mini pizzas.

Extra-virgin olive oil: Pizza and extra-virgin olive oil are a match 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.

Close-up of a plate full of mini pizzas.

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 onion or garlic, and 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

Leftover mini pizzas keep very well in ziplock bags or airtight containers for up to two months in the freezer, or for a couple of days in the fridge. They also make a delicious, school-ready lunch option as they taste nice at room temperature.

Make ahead

This mini pizza recipe is also great for making-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 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 or in an airtight container.

More pizza recipes you’ll love!

If you make these 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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Top view of a plate full of small pizzas.

Print Recipe

Mini Pizzas

These easy mini pizzas, with a crispy crust and delicious toppings, are amazingly GOOD! They're perfect for sharing, easy to customize, economical, and freezable.

To make about 20 mini pizzas, use a cutter with a 2.7-inch (7 cm) diameter.

Prep Time10

Cook Time10

Proofing time and stretching1 40

Total Time2

Course: Appetizers, Pizza, Snack

Cuisine: Italian

Keyword: Mini pizzas

Servings:

Calories: 71kcal

Author: Katia

Ingredients

Pizza dough (check this recipe and method)

2 cups (250 grams) all-purpose flour or bread flour
½ teaspoon salt
½ teaspoon Instant yeast or active dry yeast (see notes)
½ cup + 1 tbsp (135 ml) water, lukewarm
½ tablespoon extra virgin olive oil
½ or 1 tablespoon flour or semolina flour, to roll the dough

Topping for Mini Pizzas

½ cup Pizza sauce (this is my pizza sauce recipe)
5oz (140 grams) fresh mozzarella (or ½ cup of shredded mozzarella)
1 teaspoon dried oregano
3 tablespoon Fresh basil, coarsely chopped

Instructions

Pizza dough

Add the dry ingredients to one bowl, stir to mix, then add the water and oil, stirring with a spoon until thoroughly combined and the flour has absorbed the water. Next, transfer the dough to a surface and knead for about one minute until it looks well combined. If it doesn't look smooth, it's fine.
Place the dough in a greased bowl, cover with a damp towel or plastic film, and let it rest until it doubles in size. Once it has doubled in size, transfer it to a floured surface, roll it with a rolling pin (about 0.12-inch thick/3-4 mm), and cut it into circles using a cookie cutter. My (2.7inch/7 cm Ø) cutter makes 20 mini pizzas.
Place the rack in the lowest position, preheat the oven to 450°F/230°C, grease or line 1 large baking sheet with parchment paper.
Place the portions of pizza dough onto the baking sheet. Top each mini pizza with a teaspoon of this pizza sauce or your favourite and a piece of mozzarella. Sprinkle with oregano and a few chopped basil leaves.
Bake on the lower shelf of the oven for about 8-10 minutes or until nice and crusty. Keep in mind that each oven is different.
Serve hot or warm, sprinkle with the fresh basil leaves, and drizzle with extra virgin olive oil if desired. Enjoy!

Notes

Lukewarm water: Mildly warm water.

Yeast: Active dry yeast and instant yeast can be used interchangeably in this recipe. However, Active Dry yeast must be activated in warm water and let sit until slightly foamy before adding it to the flour (follow the manufacturer’s instructions). You might also need to extend the proofing time.

Measure the ingredients correctly: A kitchen scale is always the best option. However, if you use US cups, make sure you use the spoon-and-level method. Essentially, don’t scoop flour from the bag with your measuring cup, as you could end up with more than you need. Use a spoon to transfer the flour from the bag into the measuring cup, then level off the top with the back of a knife.

Water absorption: the amount of water a flour absorbs, which may vary significantly depending on the type of flour, brand, and weather conditions. When you add water to the flour, stick to the amount stated in the recipe. If, after stirring properly, the liquid is not enough to reach the desired dough consistency, add a little extra water (1 teaspoon) until the flour is incorporated.

Nutrition facts: The nutrition values are based on an online nutrition calculator and are for one serving only. They are estimates only and should not be considered a substitute for a professional nutritionist’s advice.