Easy Mini Pepperoni Pizza Recipe (Ready in 15 Minutes)
MINI PEPPERONI PIZZA Mini Pepperoni Pizza are little mini pizzas on a soft homemade dough that make for a great party ring or hand held snack. Bake them until the edges are golden-brown and the cheese melts, for a simple snack or party food.
These little pizzas are the kind of recipe to have on hand when you want something fun and homemade, and easy to portion. Each person gets his or her own little pizza and you can top each one exactly the way you like it.
Dough is easy to stir together, rises well and bakes into a tender loaf with a little crispness at the edge. Ideal for a snack with the family, game day or an easy supper with salad.
Table of contents
Why You’ll Love This Recipe
- Great single servings (no cuts required)
- Were the crust is fluffy, soft, and taste amazing with melty cheese on top
- Relatively straightforward toppings that can be found at the supermarket
- Wonderful to make this in advance for parties and lunch
- Kid-friendly and customizable
Ingredients
Candy base
For the Dough
- 4 1/4 cups (500 g) all-purpose flour
- Sugar: 2 1/2 tsp (10 g)
- Milk powder: 2 and 1/2 tablespoons (20 g)
- Yeast: 3 1/4 tsp (10 g)
- Salt: 1 1/4 tsp (7 g)
- Olive oil: 2 tbsp (30 g)
- Hot water: (250 ml)
Finish
For the Toppings
- Pizza sauce: (120 g)
- Grated mozzarella: (150 g)
- 1small: Onion, chopped fine or slivered
- 1 small yellow bell pepper, sliced
- pepperoni slices: (120 g)
- Black olive, sliced: (60 g)
- Dried oregano: 1 tbsp
Ingredient Notes & Substitutions
- Flour: The soft, tender mini crust is made with all-purpose flour. Bread flour lends a chewier bite, though only slightly.
- Flour: Gives the dough a softer crumb and richer flavor. And if you don’t have it, you can skip it (the dough will still function).
- SCANT yeast - that’s barely enough to make really good rise. If your yeast is of the instant variety, you can mix it right into the dry ingredients.
- Pizza sauce: Your favorite jarred sauce, or crushed tomatoes with salt, garlic powder and oregano.
- Mozzarella: I like it with low-moisture shredded mozzarella for the best melting. Fresh mozzarella can be more watery.
- Pepperoni: Replace with turkey pepperoni, cooked sausage crumbles or chopped deli salami.
- Olives + veggies: Go with what you have (mushrooms, jalapeños, green pepper or cooked spinach will all do the trick).
How to Make MINI PEPPERONI PIZZA
- Mix the dough. Combine flour, sugar, milk powder, yeast and salt in a large bowl. Drizzle the olive oil and warm water on top, then mix until a shaggy dough comes together.
- Let it rise. Cover the bowl and set aside until the dough is puffy and about doubled in size.
- Knead until combined. Knead in the bowl (or on a lightly floured surface) until the dough is cohesive.
- Shape the dough. Transfer dough to a lightly floured surface and knead just until smooth. Roll it out evenly.
- Cut mini rounds. Use a circular cutter to cut small circles for the pizzas. Collect scraps, re-roll, and cut out more.
- Prep for baking. Lay the rounds on a parchment lined baking sheet. Dock the centers with a fork (little holes) to ensure even baking.
- Add toppings. Top each round with a small amount of pizza sauce. Top with onion, bell pepper, pepperoni, olives and mozzarella. Sprinkle oregano on top.
- Bake. Place into a 400°F (205°C) oven and bake until cheese is bubbly and edges are golden.
- Serve Let cool for a few minutes and then serve warm.
Expert Tips
- Use warm water (not hot) so the yeast activates at its best.
- Roll the dough consistently for even minis that bake at the same rate.
- Docking ($18 holes) prevents big bubbles in the middle.
- Don’t go overboard with toppings — mini pizzas cook best when the toppings are light and even.
- For browner results, bake on middle oven rack and heat crisper before use.
- If your cheese is browning too quickly, bake a rack lower and keep an eye on it.
- To kick up the flavor of the sauce, mix in a little garlic powder.
- Let them cool 3–5 minutes before serving to let the cheese harden.
Storage & Freezing
- Refrigerator: Keep cooled mini pizzas in an airtight container for up to 4 days.
- Freezer: Freeze in a single layer, then store in a freezer bag for up to 2 months.
- Reheat: 350°F (177°C) oven or toaster oven until hot. Microwave will work, but soften the crust.
- Thawing: Defrost in the fridge overnight or reheat from frozen (with a little extra time).
Variations
- Cheese lover: Sub in a blend of mozzarella + cheddar.
- Spicy: Include jalapeños or crushed red pepper.
- Veggie: Omit pepperoni and use mushrooms + green bell pepper instead.
- BBQ: Trade pizza sauce out for BBQ sauce and cooked chicken.
- Breakfast minis: Fill with scrambled eggs and a bit of cooked bacon.
MINI PEPPERONI PIZZA
Soft mini pizzas with homemade dough, pizza sauce, melty mozzarella, pepperoni, and simple veggie toppings.
Ingredients
Equipment
Method
- In a large bowl, mix flour, sugar, milk powder, yeast, and salt. Add olive oil and warm water, then mix until a dough forms.
- Knead until the dough pulls together and looks smoother.
- Cover and let rise until doubled in size.
- Turn dough onto a lightly floured surface and knead briefly until smooth. Roll out evenly.
- Cut dough into mini rounds with a cutter. Re-roll scraps and cut more.
- Place rounds on a parchment-lined baking sheet and dock centers with a fork.
- Top each round with pizza sauce, onion, bell pepper, pepperoni, olives, and mozzarella. Sprinkle oregano on top.
- Bake at 400°F (205°C) until cheese melts and edges are golden. Cool 3–5 minutes before serving.
Nutrition
Video
Notes
- Don’t overload sauce or toppings—mini pizzas bake best with a thin layer.
- If you don’t have milk powder, you can skip it; the dough will still bake up soft.
- Reheat for best texture in a toaster oven or oven at 350°F (177°C).
Tried this recipe?
Let us know how it was!FAQs
Can I prepare the dough in advance?
Yes. Note: Process dough, wrap tightly and refrigerate; use within 24 hours. Let it rest on the counter until it can be rolled out more easily.
What size cookie cutter do I use?
A 3–4 inch cutter is perfect for mini pizzas which bake up nice and evenly, holding all those toppings in perfectly.
Why poke holes with a fork?
It also prevents the center from puffing too much, so the toppings stay put.
Can I use fresh mozzarella?
Yes, but definitely use it sparingly and pat it dry first to get rid of excess moisture.
How can I stop mini pizzas becoming soggy?
Thin layer of sauce, parchment on fully preheated oven on bake.
How can I reheat them so that they are nice and crispy?
For the crispiest edges, use an oven or toaster oven (not the microwave).
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Estimated reading time: 7 minutes
