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Taste of Home

Mini Pizza Muffin Cups

TOTAL TIME: Prep: 25 min. Bake: 10 min. YIELD: 8 servings.
I just baked these mini pizzas and the kids are already demanding more. The no-cook pizza sauce and refrigerated dough make this meal a snap. —Melissa Haines, Valparaiso, Indiana

Ingredients

  • 1 can (15 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon sugar
  • 1 tube (11 ounces) refrigerated thin pizza crust
  • 1-1/2 cups shredded part-skim mozzarella cheese
  • OPTIONAL TOPPINGS:
  • Pepperoni, olives, sausage, onion, green pepper, Canadian bacon, pineapple, tomatoes, fresh basil and crushed red pepper flakes

Directions

  • 1. Preheat oven to 425°. In a small bowl, mix first 6 ingredients.
  • 2. Unroll pizza dough; cut into 16 squares. Press squares onto bottoms and up sides of 16 ungreased muffin cups, allowing corners to hang over edges.
  • 3. Spoon 1 tablespoon sauce mixture into each cup. Top with cheese; add optional toppings as desired. Bake for 10-12 minutes or until crust is golden brown. Serve pizzas with remaining sauce mixture.

Nutrition Facts

2 pizzas with 2 tablespoons sauce: 209 calories, 8g fat (3g saturated fat), 14mg cholesterol, 747mg sodium, 26g carbohydrate (5g sugars, 2g fiber), 10g protein.

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