Mini Muffin Tin Pizzas
Tiny, crispy tomato-based pizzas with mozzarella, salami, and kalamata olives—perfect for sharing. Each portion makes one mini pizza.
- Time
- 20 min
- Serving
- 161 kcal
- Ingredients
- ≈ $0.55
- Protein
- 5 g
Ingredients
- 1 Puff pastry (frozen)pack 500 g ≈ $4.50 25 g
- 2 Tomato pastepack 140 g ≈ $1.00 5 g
- 3 Mozzarellapack 125 g ≈ $1.80 10 g
- 4 Salamipack 250 g ≈ $5.00 6 g
- 5 Black olivespack 300 g ≈ $2.50 3 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat oven to 400°F (200°C).
Roll out puff1 pastry and cut circles to fit the muffin tin.
Press the pastry into the muffin tin to form shallow cups.
Add tomato2 sauce, mozzarella3, finely chopped salami4, and olives.
Bake for 15 minutes until golden and cheese is melted.
Tips
- Why it works
- Press the dough all the way to the edges of the molds, so the sides don't rise and stay raw. Bake at 200 °C, otherwise the cheese won't melt evenly.
- Substitutions
- Swap the mozzarella for gouda (10 g), it's less watery. Use sliced bell pepper (5 g) instead of olives.
- Common mistakes
- If the dough doesn't brown in 15 minutes, check the oven temperature, it must be exactly 200 °C, otherwise the inside stays raw.
- Storing and reheating
- Eat right away or keep in the fridge for 1 day. Reheat in the microwave for 30 seconds, covering the plate.
- Serve with
- Serve with ketchup or pesto sauce at a small dinner or as a snack with beer.
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