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muffin tin pizza cups on white baking paper on wooden board ready to eat

Muffin Tin Pizza Cups

Robyn
With a soft homemade dough that doesn’t require any resting time, these pizza cups cooked in a muffin tin are an easy lunch box recipe that kids love – and are so useful for using up leftovers!
5 from 2 votes
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Course lunchbox, snacks
Cuisine International
Servings 12 Pizzas
Calories 119 kcal

Equipment

  • 1 12 hole muffin tin

Ingredients
  

  • 200g (1 ⅓ c) plain flour ($0.24 / £0.12)
  • 1 ½ Teaspoons dried yeast / instant yeast ($0.12 / £0.10)
  • ⅛ Teaspoon white sugar ($0.01 / £0.01)
  • 150ml (⅔ c) warm water ($0 / £0)
  • ¼ Teaspoon salt ($0.01 / £0.01)
  • 3 Teaspoons olive oil ($0.16 / £0.08)
  • 1 Teaspoon olive oil, for greasing the pan ($0.06 / £0.03)
  • 1 Tablespoon tomato purée or pizza sauce ($0.03 / £0.03)
  • 100g (3½ oz) grated cheese ($1.16 / £0.50)
  • 25-50g (1-1½ oz) ham ($0.72 / £0.30)

Instructions
 

  • Preheat the oven to 180˚C fan / 200˚C / 356˚F convection / 392˚F.
  • Lightly grease the muffin tin holes with the 1 teaspoon olive oil using a kitchen paper towel.
  • Mix the yeast with the sugar and warm water and leave to one side for 5-10 minutes until frothy.
  • Add the flour, salt and 3 teaspoons olive oil to the yeast mixture and knead for 8-10 minutes (if using a stand mixer knead for 5 minutes)
  • On a well floured board roll out out the dough to 1 cm / 0.40 inches thick and using a 78mm / 3 inch cutter cut out circles. Gather the scraps of dough and roll out again, and repeat until you have 12 circles
  • Press each circle of dough in to the muffin tin.
  • Fill with a little tomato puree / pizza sauce.
  • Sprinkle in the ham and then the grated cheese, pressing down the cheese slightly to prevent it from melting over the pizza dough in the oven and causing the pizza cups to stick in the pan.
  • Place in the preheated oven and bake for 15-18 minutes until the dough is golden brown and the cheese is bubbling.
  • Leave in the tin for 5 minutes then run a blunt knife around he edges to help ease each mini pizza out, and move to a wire rack to cool completely.
  • Keep in the fridge for up to 3 days, covered, or freeze for up to 2 months.

Video

Notes

Estimated costs: Australia $2.51. Per serve = $0.21
UK £1.18. Per serve = £0.09
America - I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please contact me and I'll get calculating :) 
Pizza dough:
    1. Plain flour – All Purpose flour.
    2. Yeast – dried yeast / instant yeast.
    3. Olive oil – this adds flavour as well as helps the texture of the dough. You can use vegetable oil if you don’t want to use olive oil.
    4. Salt – brings out the flavour of the pizza dough.
    5. Sugar – white sugar / granulated sugar. This provides food for the yeast and helps it grow.
Cheese – I often use tasty cheese or mild cheddar cheese, whatever is cheapest. You can use mozzarella of a sharper cheddar if you prefer.
Tomato paste – tomato puree or homemade pizza sauce.
Toppings: ham, pepperoni, cooked bacon. For vegetables I often use a little tinned sweetcorn and finely chopped capsicum / bell pepper. Other vegetables could be mushrooms, cherry tomatoes (these are best placed on top of the pizza cups to prevent them from becoming soggy), a little frozen spinach, drained, cooked broccoli or roast pumpkin. 
  • Veggie pizzas: 1-2 tablespoons tinned corn or frozen corn, defrosted, ¼ chopped capsicum / red pepper, finely chopped and 6 cherry tomatoes, halved.
  • Pepperoni: slices of mini pepperoni or roughly chop larger slices.
  • Chicken: use leftover cooked rotisserie chicken and barbecue sauce instead of tomato sauce, with a little tinned corn an diced onion.
  • Ham and pineapple: roughly chop some ham and top the mini pizzas with a chunk of pineapple.
Brush the muffin tin with a little oil before you add the pizza dough, this will help stop the dough from sticking to the tin.
Push the cheese down into the pizza cups, this will make sure you have lots of filling in them.
Don’t leave filling ingredients hanging over the edge of the pizza cups, especially the cheese as this can cause them to stick in the tray and be difficult to remove in one piece.
 
 

Nutrition

Calories: 119kcalCarbohydrates: 14gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 145mgPotassium: 59mgFiber: 1gSugar: 0.3gVitamin A: 104IUVitamin C: 0.3mgCalcium: 63mgIron: 1mg
Keyword mini pizzas, muffin tin pizzas, pizza cups

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