Pizza Muffins Recipe By Tasty

Steps:

• Preheat oven to 350°F (190°C).
• In a medium bowl, add the pancake mix, butter, and 1 egg and mix until combined.
• Press about 1 tablespoon of dough into a greased 12-portion muffin pan.
• Sprinkle basil, oregano, garlic powder, pepperoni, mozzarella cheese, and tomatoes over the dough.
• In a large measuring cup, whisk together 2 eggs, milk, and heavy cream. Pour mixture over the other ingredients in each muffin slot. Top with parmesan cheese.
• Bake 20-25 minutes, or until golden brown.
• Cool for 5 minutes.
• Serve with marinara sauce for dipping.
• Enjoy!

Steps:

• In a large bowl, combine the chicken, mozzarella, spinach, mascarpone, Parmesan, tomato-basil sauce, basil, lemon juice, salt and pepper.
• Position an oven rack in the center of the oven and preheat to 425 degrees F. Spray a standard 12-cup muffin pan with nonstick spray.
• Lightly flour a work surface. Roll out the pizza dough to a thin large round, about 1/8-inch thick. Using a 3 1/2- to 4-inch-diameter round cutter, cut out 12 rounds for pizza crusts. Working with 1 crust at a time, settle 1 dough round into the prepared muffin pan. Press and pull the dough up the sides of the cup. Rotate the pan and repeat until the dough covers the bottom and sides. Pack in 2 to 3 tablespoons of filling. Repeat with the remaining dough rounds and filling.
• Bake the pizzas until the crusts are golden brown and the filling is bubbling, 16 to 18 minutes. Let stand 1 minute. Then use a small knife to loosen the pizzas. Arrange on a platter and serve.

Steps:

• Cut the muffins in half.
• spread with sauce.
• add toppings (as you would pizza).
• cook under griller until cheese melts.

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:

• 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 the oven to 400°F (200°C).
• Make the roasted garlic butter: Drizzle the halved head of garlic with the olive oil and wrap tightly in aluminum foil.
• Transfer to the oven to bake for 40-50 minutes, or until the garlic cloves are golden and tender. Set aside to cool completely. Squeeze the garlic cloves into a bowl and mash into a paste using a fork. Add the melted butter and stir to combine. Keep in a warm place until ready to use. If the garlic butter solidifies, microwave for 15-20 seconds before using.
• Make the deep dish pizzas: Lightly grease a 12-cup muffin pan with nonstick spray.
• On a lightly floured surface, unroll the pizza dough and roll out slightly. Cut the dough lengthwise into quarters and crosswise into thirds so you have 12 squares total.
• Gently shape each piece of dough into a circle, then place into a prepared muffin cup, pressing the dough flush against the bottom and sides. Brush each dough cup with the roasted garlic butter.
• To 4 of the dough cups, add 1 tablespoon shredded mozzarella and 2 slices of pepperoni. Top with 1 tablespoon pizza sauce and a sprinkle of grated Parmesan to create mini Chicago-style deep dish pizzas.
• To another 4 dough cups, add 1 tablespoon pizza sauce, 1 tablespoon Italian sausage, ½ tablespoon diced green pepper, and ½ tablespoon diced onion. Finish with 1 tablespoon of shredded mozzarella to create mini Italian sausage and pepper deep dish pizzas.
• To the remaining 4 dough cups, add 4 cherry tomato halves and 1 tablespoon shredded mozzarella to each to create mini caprese deep dish pizzas.
• Transfer the pizzas to the oven to bake for 15-18 minutes, or until the dough is golden brown and the cheese is melted. Let cool in the pan for 5 minutes, then transfer to a serving platter. Drizzle the caprese pizzas with balsamic glaze and garnish with the basil.
• Serve warm.
• Enjoy!