Soft Cheese Pizza Buns (Fluffy, Cheesy & Perfect Snack!)

Jump to Recipe Print Recipe Soft Cheese Pizza is a soft, puffy mini pizza with creamy chicken and pepper toppings and lots of mozzarella. Every piece of these bakes is scrumptiously soft with a deliciously cheesy middle that’s ideal for lunch, dinner or any kind of gathering.

These are soft mini pizzas all about texture: pillowy dough on the outside, a creamy, savory filling within. They are straightforward enough for a weeknight, but they look impressive on a platter.

The filling is a simple sauté of onions, bell peppers and chicken, which gets stirred into cream cheese for a rich, spreadable topping. Top with mozzarella, or embellish with a scattering of poppy seeds if you wish.

Why You’ll Love This Recipe

• Tender soft, fluffy dough
• Creamy cheese, chicken and peppers filling
• Good for leftovers and re-heats well
• Quick and Easy to Toppings:
• Serve as a party appetizer or for lunchboxes and snacking

Ingredients

For the dough

• 1/2 cup milk (125 ml)
• 1/2 cup water (125 ml)
• 2 1/4 teaspoons active dry yeast (10 g)
• 2 1/2 tsp sugar (10 g)
• 1 large egg
• 2 tbsp oil (30 g)
• 1 tbsp plain natural yogurt
• 1 3/4 tsp fine salt (10 g)
• Approximately 4 cups all-purpose flour (500 g)

For the filling + topping

• 1 1/2 tbsp oil (20 g)
• 2 onions, chopped
• 4 bell peppers (any color), chopped
• 200 g chicken breast, diced (7 oz)
• 1/2 tsp salt (as written)
• 1/2 tsp black pepper
• 1 tsp oregano
• 9 oz cream cheese (250 g)
• 2 cups mozzarella cheese, shredded (200 g)

Optional

• Poppy seeds

Ingredient Notes & Substitutions

• Yeast: If your yeast does not foam after being stirred into the warm liquid, it may be dead. A fresh packet will rise best.
• Flour: Begin with the quantity called for here, but withhold a small handful and add it only if necessary when you knead. Dough should be soft, but not sticky-wet.
• chicken breast You can exchange chicken thigh meat for a more juicy bite.
• Cream cheese: Use full-fat cream cheese for the dreamiest texture. Neufchâtel is fine if you are looking for something lighter.
• Bell peppers: Any combination of colors you have will do.
• Mozzarella: High-moisture mozzarella tends to melt and make the tops watery.

How to Make Soft Cheese Pizza

• Prepare the liquids: In a bowl, mix together the milk and water. Whisk in yeast and sugar until dissolved.
• Make the dough base:  Add egg, oil and yogurt. Mix well. Add the flour and salt, then blend until dough comes together.
• Knead: Knead until silky and pliable (manually or mixer). The dough should be slightly elastic and not too sticky.

• First rise: Cover the bowl and let the dough rise until it is puffy and about doubled.

• Make the filling: In a medium skillet over medium heat, warm oil. Stir in onions and cook until softened.

• Stir in peppers and chicken: add the bell peppers and diced chicken breast.

• Cook: stirring frequently, until the chicken is no longer pink and veggies when tested with a knife are tender.

• Add cream cheese: Remove hot mixture to a bowl. Add the cream cheese and stir to creamy, and all is well blended.

• Divvy the dough:Turn the dough out onto a lightly floured surface, divide into balls and shape each piece into a smooth round.

• Form the bases: Put dough balls on a rimmed baking sheet lined with parchment. Press the center of each one to form a well.

• Fill : each well with filling, then mozzarella, brushing the edges lightly with oil. Sprinkle poppy seeds if using.

• bake : Bake until golden and bubbly.

Expert Tips

• Liquids should feel warm, not hot—too-hot liquid can kill yeast and slow the rise.
• If the dough seems sticky, oil your hands lightly (rather than adding tons of extra flour) instead.
• Chop peppers and chicken into small chunks so the filling nestles fully to the center.
• Whisk the cream cheese in while the filling is still hot, so that it melts and blends easy.
• Gently press out the centers of the dough — do not puncture through the bottom.
• Do not overfill; you want a little edge to hold the filling in during baking.
• For added color, bake on middle rack until the edges are browned.
• Let them cool 5 minutes after baking so that the filling sets somewhat before serving.

Storage & Freezing

• Fridge: These leftovers can be kept in a sealed container for up to three days.
• Reheat: Reheat in a 350°F (175°C) oven for 8-10 minutes or until warm. Microwaving does it, too, but the oven leaves them softer and less waterlogged.
• Freezer: Freez cooled pieces in an airtight container for up to 2 months.
• Thaw: Brisket can be thawed for about 24 hours in the refrigerator, then reheat at 350°F (175°C) til warmed through.

Variations

• Trade out chicken for cooked ground turkey or cooked sausage crumbles.
• Add some sliced black olives or even corn to the filling.
• Substitute cheddar or pizza blend cheese for the mozzarella.
• Feel free to add a pinch of red pepper flakes for heat.
• Make them vegetarian: Omit the chicken and add mushrooms or more peppers.

FAQs

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• Easy Mini Pepperoni Pizza Recipe (Ready in 15 Minutes)
• Soft Homemade Brioche Bread – Ultra Fluffy & Buttery Bakery Style
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• Soft & Fluffy Cinnamon Rolls with Cream Cheese Frosting

Estimated reading time: 9 minutes