Ingredients
Equipment
Method
- Place rack in center of oven and preheat to 375°F (190°C). Generously coat a 12-cup muffin tin with nonstick cooking spray to prevent sticking—this ensures easy removal once baked. Proper greasing is crucial, as the cheese and crust can fuse to metal if neglected. While most sources recommend nonstick spray, a light brushing of melted butter adds flavor and crispness.
- Unroll the refrigerated pie crust and gently press each round into a muffin cup, pressing from the center outward to form a tight, cup-like shape. Be careful not to tear the dough—patch small holes with leftover scraps. The edges should ride slightly above the rim to contain toppings. This shaping technique, inspired by deep-dish pie methods, creates sturdy walls that hold sauce and cheese.
- Sprinkle about 1 tablespoon of mozzarella into each cup to create a moisture barrier against soggy bottoms. Top with 1 teaspoon of pizza sauce, spreading gently to avoid tearing the crust. Then add another 1/2 tablespoon of mozzarella on top of the sauce. This double-cheese method locks in flavor while preventing sauce from seeping through.
- Distribute 2-3 mini pepperoni slices into each cup, arranging them in a fan for visual appeal. Sprinkle grated Parmesan over the top for a savory, golden finish. Finish with a pinch of dried oregano and red pepper flakes for aroma and slow-building heat. This seasoning step enhances complexity without requiring fresh herbs.
- Place the muffin tin in the preheated oven and bake for 10–12 minutes, or until the crust is golden brown and the cheese is fully melted with slight browning at the edges. Rotate the pan halfway through baking for even cooking. Watch closely, as thin crusts can go from golden to burnt quickly.
- Remove the pan from the oven and let cool for 3–4 minutes. Use a butter knife or small offset spatula to carefully loosen the edges and remove each pizza cup onto a platter. Serve warm, arranging with fresh basil or parsley for color. They're best enjoyed immediately but can be stored properly.
Nutrition
Calories: 210 | Carbohydrates: 18 | Protein: 8 | Fat: 11 | Sugar: 2
Notes
STORAGE: Store leftover pizza cups in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8–10 minutes to maintain crispness. Do not freeze, as the crust may become soggy upon thawing.
MAKE AHEAD: Assemble the crusts up to 24 hours in advance and refrigerate, covered. Add toppings just before baking.
SUBSTITUTIONS: For gluten-free, use a certified GF pie crust. For dairy-free, swap mozzarella with plant-based cheese and omit Parmesan.
PRO TIPS: Double the cheese layer to prevent sogginess. Brushing the crust with olive oil enhances browning. Always grease the pan thoroughly.
SERVING SUGGESTIONS: Serve with toothpicks or small forks. Pair with a side salad like caprese skewers or Italian pasta salad.
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