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Muffin-Tin Pizzas

Name: Muffin-Tin Pizzas
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 16 mini pizzas.
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; 1/2 cup finely chopped fresh mushrooms; 1/2 cup finely chopped fresh broccoli; 16 slices pepperoni, halved

9 reviews

Test Kitchen Approved

Total Time

Prep: 25 min. Bake: 10 min.

Makes

16 mini pizzas

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

Muffin-Tin Pizzas Recipe photo by Taste of Home

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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
1/2 cup finely chopped fresh mushrooms
1/2 cup finely chopped fresh broccoli
16 slices pepperoni, halved

Directions

Preheat oven to 425°. In a small bowl, mix the first 6 ingredients.
Unroll pizza crust; cut into 16 squares. Press squares onto bottoms and up sides of 16 ungreased muffin cups, allowing corners to hang over the edges.
Spoon 1 tablespoon sauce mixture into each cup. Top with cheese, mushrooms, broccoli and pepperoni. Bake until crusts are golden brown, 10-12 minutes. Serve with remaining sauce mixture, warmed if desired.

Can you freeze Muffin-Tin Pizzas?

Freeze cooled baked pizzas in an airtight container. To use, reheat pizzas on a baking sheet in a preheated 425° oven until heated through.

Nutrition Facts

2 pizzas with 2 tablespoons sauce: 233 calories, 9g fat (4g saturated fat), 16mg cholesterol, 755mg sodium, 26g carbohydrate (5g sugars, 2g fiber), 12g protein.