Is there anything better than pizza? Yes—mini pizzas! These adorable little pies are everything you love about pizza, but cuter, more customizable, and somehow even more fun to eat.
Whether you’re hosting a party, feeding a crowd with different topping preferences, or just want to make dinner feel special, mini pizzas are the answer. The possibilities are endless: classic pepperoni, margherita, veggie-loaded, or whatever your heart desires.
And the best part? They come together in no time, especially if you use store-bought dough as a shortcut. Get the kids involved, set up a topping bar, and let everyone build their own perfect little pizza. Dinner just got a whole lot more fun.
Ingredients
Makes 8-10 mini pizzas (depending on size).
Step-by-Step Instructions
Preheat and Prepare
Preheat your oven to 450°F (230°C). If you have a pizza stone, place it in the oven to preheat as well. Otherwise, line two baking sheets with parchment paper or sprinkle with cornmeal to prevent sticking.
Prepare the Sauce
In a small bowl, combine the pizza sauce with oregano, garlic powder, and red pepper flakes (if using). Set aside to let the flavors meld.
Divide the Dough
On a lightly floured surface, divide the pizza dough into 8-10 equal pieces. For mini pizzas, each piece should be about 2-3 ounces (about the size of a golf ball).
Roll each piece into a smooth ball. Cover with a clean kitchen towel and let rest for 10-15 minutes. This relaxes the gluten and makes the dough easier to shape.
Shape the Mini Crusts
Working with one ball at a time, flatten it with your fingers or roll it out with a small rolling pin into a 4-5 inch circle. The edges can be slightly thicker than the center for that classic pizza crust.
If the dough springs back, let it rest a few more minutes before continuing.
Place the shaped crusts on the prepared baking sheets (or on parchment paper if using a pizza stone).
Assemble the Mini Pizzas
Spread about 1-2 tablespoons of sauce onto each crust, leaving a small border for the crust.
Sprinkle with mozzarella cheese and a pinch of Parmesan.
Add your desired toppings. Don’t overload—mini pizzas cook quickly and too many toppings can make them soggy.
Bake
If using a pizza stone, carefully transfer the parchment paper with the pizzas onto the hot stone. If using baking sheets, simply place them in the oven.
Bake for 8-12 minutes, until the crusts are golden brown and the cheese is bubbly and slightly browned in spots.
For crispier crusts, bake directly on the oven rack (without a pan) if you have a stone or steel.
Finish and Serve
Remove from the oven and let cool for 2-3 minutes before serving.
If desired, top with fresh basil leaves and a drizzle of olive oil or balsamic glaze.
Serve warm and watch them disappear!
Summary
Prep Time: 20 minutes | Bake Time: 8-12 minutes | Total Time: 30-35 minutes
Yield: 8-10 mini pizzas
Difficulty: Easy
Storage and Make-Ahead Tips
How to Store Leftovers:
Store leftover mini pizzas in an airtight container in the refrigerator for up to 3 days. They’re great for lunch the next day!
Reheating:
For best results, reheat in a skillet over medium heat for 2-3 minutes per side, or in a 350°F oven for 5-7 minutes. The microwave works but the crust won’t be as crisp.
Can You Freeze Mini Pizzas?
Absolutely! Two great options:
- Freeze baked pizzas: Cool completely, wrap individually in plastic wrap and foil, and freeze for up to 3 months. Reheat directly from frozen in a 375°F oven.
- Freeze unbaked assembled pizzas: Assemble on parchment-lined baking sheets, freeze until solid, then transfer to freezer bags. Bake from frozen, adding 2-3 minutes to the baking time.
Make-Ahead Prep:
Prep your toppings ahead of time and store in the refrigerator. Make the sauce up to 5 days ahead. On pizza night, all you have to do is shape and assemble.
