Mini Pizza Muffins Recipes

Steps:

• Preheat oven to 425°. In a small bowl, mix the first 6 ingredients., Unroll pizza crust; cut into 16 squares. Press squares onto bottom and up sides of 16 ungreased muffin cups, allowing corners to hang over edges., Spoon 1 tablespoon sauce mixture into each cup. Top with cheese; add toppings as desired. Bake 10-12 minutes or until crust is golden brown. Serve remaining sauce mixture with pizzas., Freeze option: Freeze cooled baked pizzas in a resealable freezer container. To use, reheat pizzas on a baking sheet in a preheated 425° oven until heated through.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place the English muffin halves cut side up onto a baking sheet. Spoon some of the pizza sauce onto each one. Top with mozzarella cheese and pepperoni slices.
• Bake for 10 minutes in the preheated oven, or until the cheese is melted and browned on the edges.

Steps:

• Drain tomatoes, reserving 1/4 cup liquid. In a bowl, combine the flour, baking powder, sugar, oregano and salt. Combine the egg, butter, tomatoes and reserved juice. Stir into dry ingredients just until moistened. Stir in 1/4 cup mozzarella cheese and 1 tablespoon Parmesan cheese. , Fill greased jumbo muffin cups two-thirds full. Sprinkle with the remaining cheeses. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool in pan for 5 minutes before removing to a wire rack.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spray 10 muffin cups with cooking spray.
• Press biscuits, one at a time, between hands to flatten. Place each flattened biscuit in a muffin cup; press into bottom and up sides of muffin cup. Set aside for biscuit to settle and slightly rise, about 5 minutes. Lightly press biscuits into cups as needed.
• Spoon 1 tablespoon pizza sauce into each biscuit; top each with 1 slice pepperoni and 1 tablespoon mozzarella cheese.
• Bake in the preheated oven until biscuit is lightly browned and cheese is melted, about 10 minutes. Remove each pizza from tin and place on a cooling rack, about 5 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange English muffin halves, cut-side up, on a baking sheet. Spoon 1 to 2 tablespoons pizza sauce onto each English muffin; top with mozzarella cheese. Place pepperoni slices on 1/3 the pizzas and Italian sausage on 1/3 the English muffins, leaving the remaining 1/3 with just cheese.
• Bake in the preheated oven until cheese is melted, about 10 minutes.

Steps:

• Heat the oven to 400ºF and line 36 mini muffin cups with paper liners or grease a mini muffin pan.
• Sift the flour, cornmeal, sugar, baking powder, and salt into a large mixing bowl.
• In a separate bowl, blend the egg, milk, and oil. Make a well in the center of the dry mixture and add the liquid. Stir just until combined.
• In a small bowl combine pizza sauce and parmesan.
• Spoon the muffin batter into the muffin cups evenly, filling them about 1/2-3/4 full. Spoon about 1 tsp of sauce mixture on top of each one mixing slightly. Then sprinkle with chopped pepperoni or other desired finely chopped pizza toppings. Shredded mozzarella does better if you wait until they are almost done baking and just let it melt over.
• Bake the muffins for 15 minutes, until they puff and brown at the edges. Cool in the pan for several minutes then serve.

Steps:

• Spread muffin halves with sauce; top with cheese.
• Place on microwaveable plate.
• Microwave on HIGH 30 to 40 sec. or until cheese is melted.

Steps:

• Preheat the grill to high and toast the muffin halves until golden. Leave the grill on. Mix the tomato purée and pesto and spread over the cut sides of the muffins.
• Heat the oil in a frying pan and cook the mushrooms, onion and courgette for 4-5 minutes until softened and golden.
• Season, then divide the vegetables between the two muffin halves, scatter over the ham or salami and top with the grated cheese. Place under the grill and cook for 4 minutes or until bubbling.
• Cut each muffin half in half again, and serve on two plates with the lettuce and mustard and cress tossed in vinaigrette.