You know those nights when you want pizza, like, really want pizza, but the idea of a whole giant pie feels like too much? I have those nights all the time. Or maybe you’re having people over and need something easy that everyone will actually eat.
This is the answer. We’re going to make deep dish pizza, but in a cupcake tin. I promise you, this is one of the easiest, most fun things you can make in your kitchen. By the end of this, you’ll be able to whip these up without even looking at the recipe.
It’s all about getting that perfect crispy crust cup, filled with gooey cheese and your favorite toppings. This isn’t just a recipe; it’s a game-changer for pizza night.
What You’ll Need
Getting your ingredients ready is half the battle, right? The good news is, there’s nothing weird or fancy here. I like using a specific brand of refrigerated biscuits because they just work perfectly, but I’ll give you some other ideas later on.
First, let’s get the main parts together.
| Ingredient | Amount |
|---|---|
| Refrigerated Biscuit Dough | 1 can (16.3 oz) |
| Pizza Sauce | 1 cup |
| Shredded Mozzarella | 1½ cups |
| Mini Pepperoni Slices | ½ cup |
Now for the part that makes the crust taste amazing. I never skip this. It adds that little something that makes people ask what your secret is.
| Ingredient | Amount |
|---|---|
| Salted Butter | 2 tablespoons |
| Garlic Powder | ½ teaspoon |
| Dried Italian Seasoning | 1 teaspoon |
| Grated Parmesan Cheese | ¼ cup |
A little note on the cheese: try to get the low-moisture, part-skim mozzarella. The fresh stuff in water is great for a regular pizza, but it will make these little guys soggy. We definitely don’t want a soggy bottom.
The Tools for the Job
You don’t need a professional kitchen setup for this, which is why I love it. Just a few basic things will get you there.
| Tool | Purpose |
|---|---|
| Standard Muffin Tin | For shaping the cupcakes |
| Small Bowl | For the garlic butter |
| Spoon | For sauce and toppings |
| Pastry Brush (optional) | For the butter |
Seriously, that’s it. A 12-cup muffin tin is perfect. If you only have a 6-cup, you can just bake them in two batches. No big deal.
How to Make Deep Dish Pizza Cupcakes
Alright, here’s where the fun starts. I’ll walk you through it step-by-step. Don’t rush, just follow along and you’ll be golden.
Prep Time: 10 minutes
Cook Time: 12-15 minutes
Step 1: Get your oven ready. Preheat it to 400°F (about 200°C). Then, grease your muffin tin really, really well with cooking spray or butter. Don’t skip this, or you’ll be scraping pizza bits out of the pan later.
Step 2: Open up that can of biscuit dough. It’s always a little startling when it pops, isn’t it? Separate the biscuits. You should have 8 of them. Now, take one biscuit and flatten it with your fingers until it’s about 4 inches wide.
Step 3: Gently press one flattened biscuit into each muffin cup. You want to push it down in the center and up the sides to form a little cup shape. Make sure the dough comes all the way up to the top rim. Repeat this for 8 of the muffin cups.
Step 4: Time for the fillings. Spoon about 1 tablespoon of pizza sauce into the bottom of each dough cup. Don’t go crazy with the sauce—too much will make the dough wet.
Step 5: Now for the best part: the cheese. Add a big pinch of shredded mozzarella into each cup. Follow that with a few slices of pepperoni, or whatever toppings you’re using. Then, top it all off with another little pinch of cheese. This helps hold everything together.
Step 6: Pop the muffin tin into your preheated oven. Bake them for 12 to 15 minutes. You’re looking for the biscuit dough to be a beautiful golden brown and the cheese to be all melted and bubbly.
Step 7: While they’re baking, melt your 2 tablespoons of butter in a small bowl. Stir in the garlic powder and Italian seasoning. This simple garlic butter is going to make everything ten times better.
Step 8: As soon as you pull the pizza cupcakes out of the oven, brush the tops and crusts with that garlic butter mixture. Then, sprinkle a little grated Parmesan cheese over each one while they’re still hot.
Step 9: Let them cool in the pan for just a few minutes. This is important! It helps them set so they don’t fall apart when you take them out. Then, use a small knife or spatula to gently lift them out. Serve them warm.
My Pro Tips for Perfect Pizza Cupcakes
I’ve made these a million times, and I’ve learned a few things the hard way. Here are some tips so you can get them perfect on your first try.
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Don’t Overfill Them. I know it’s tempting to stuff as much cheese and toppings in there as possible. Trust me, don’t do it. They will bubble over, spill into your muffin tin, and burn. It creates a huge mess and the cupcakes won’t look as nice. A little goes a long way.
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The Dough Matters. Make sure you press the dough firmly against the sides of the muffin cup. You want to create a sturdy wall. If the dough is too thin on the sides, the fillings might leak out. A thicker wall gives you that satisfying deep-dish feel.
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Pre-Cook Certain Toppings. If you’re using toppings like sausage, ground beef, or chunky vegetables like onions and peppers, you need to cook them first. Raw meat won’t cook through in the short baking time, and raw veggies will release water and make your pizza cupcakes soggy.
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The Final Rest is Key. I mentioned this in the instructions, but it’s worth saying again. Letting them cool for 5 minutes in the pan before you try to remove them makes a world of difference. They firm up and hold their shape. If you try to pull them out right away, they can be a bit floppy.
Fun Substitutions and Variations
This recipe is a great starting point, but you can change it up in so many ways. It’s almost impossible to mess up, so have fun with it.
Change the Crust
If you’re not a fan of biscuit dough, no problem. You can use refrigerated pizza dough or even crescent roll dough. Just cut the dough into squares and press it into the muffin cups the same way. Homemade pizza dough works great too, it just takes a bit more time.
Mix Up the Sauce
Who says you have to use red sauce? Try these other options:
- White Pizza: Use a layer of alfredo sauce or just some olive oil and garlic.
- BBQ Chicken: Swap the pizza sauce for BBQ sauce and use cooked, shredded chicken instead of pepperoni.
- Pesto Power: A spoonful of pesto at the bottom is amazing. Top with some chopped chicken and sun-dried tomatoes.
Get Creative with Toppings
The sky’s the limit here. Just remember to pre-cook what you need to!
- Veggie: Diced bell peppers, onions, mushrooms, black olives.
- Meat Lover’s: Cooked Italian sausage, crumbled bacon, mini pepperoni.
- Hawaiian: A tiny piece of pineapple and a bit of diced ham.
Making Them Ahead and Storing Leftovers
These are awesome for parties because you can do some of the work ahead of time. You can chop all your veggies and cook any meats a day or two before. Store them in airtight containers in the fridge. I wouldn’t assemble the full cupcakes until you’re ready to bake, though, because the dough will get soggy if it sits with the sauce for too long.
Leftovers and Storage
If you actually have any leftovers, they store really well. Just pop them in an airtight container and keep them in the fridge. They’ll be good for up to 3 or 4 days.
The best way to reheat them is in the oven or an air fryer at around 350°F for a few minutes. This gets the crust crispy again. You can use a microwave if you’re in a hurry, but the dough will be soft. It still tastes good, just a different texture.
Meal Pairing and Other Ideas
These are great on their own as a snack or appetizer, but you can easily turn them into a full meal.
I love serving them with a simple Caesar salad on the side. The cool, crisp lettuce is a nice contrast to the warm, cheesy pizza cupcakes. You can also serve them with a side of extra marinara sauce for dipping. It’s simple, but it really adds to the experience.
If you’re making these for a game day or a party, they sit perfectly alongside other finger foods like wings, veggie sticks with dip, or maybe some mozzarella sticks.
Frequently Asked Questions
Q1. Can I use a silicone muffin pan?
Ans: You can, but I personally prefer a metal pan for this recipe. Metal conducts heat better and gives you a crispier, more golden-brown crust on the bottom and sides.
Q2. My pizza cupcakes came out soggy. What did I do wrong?
Ans: This usually happens for one of two reasons: you used too much sauce, or your toppings had too much water. Make sure to use just a spoonful of sauce and always pre-cook any watery vegetables like mushrooms or onions.
Q3. Can I freeze pizza cupcakes?
Ans: Yes! Bake them as directed and let them cool completely. Then, you can freeze them in a single layer on a baking sheet before moving them to a freezer bag. To reheat, just bake them from frozen at 375°F until they’re hot and crispy.
Q4. I don’t have refrigerated biscuit dough. What else can I use?
Ans: Canned crescent roll dough or a tube of pizza dough are both great substitutes. Just cut the dough into pieces and press them into the muffin tin.
Wrapping Up
See? That wasn’t so hard. You now have a super easy, totally delicious recipe that you can use for almost any occasion. It’s perfect for a quick weeknight dinner, a fun appetizer for a party, or even an after-school snack for the kids.
The best part is playing around with the toppings and making it your own. So go ahead, give it a try. I’d love to hear how they turn out for you. Let me know in the comments what crazy topping combinations you come up with
