Lunchbox Pizza Muffins
Portable pizza muffins made by pressing pizza dough into a muffin tin and filling each cup with pizza sauce, mozzarella, and black olives.
Servings: 12 pizza muffins
Ingredients
- 1 ball ready-made pizza dough about 1 pound
- 3/4 cup thick pizza sauce
- 1 1/2 cups shredded mozzarella
- 1/4 cup sliced black olives
- fresh basil or parsley optional
- olive oil for greasing
Instructions
- Preheat the oven to 400°F.
- Grease a standard 12-cup muffin tin well with olive oil, coating the bottoms and sides of each cup.
- Cut the pizza dough into 12 equal pieces and flatten each into a disc about 3 to 4 inches wide.
- Press each disc into a muffin cup, working the dough up the sides to form a shallow pizza cup.
- Spoon about 1 tablespoon of pizza sauce into each cup, being careful not to overfill.
- Top generously with mozzarella, letting some sit above the rim, then add the sliced olives. If using fresh basil, wait and add it after baking.
- Bake for 15 to 18 minutes, until the cheese is bubbly and golden and the dough edges are browned and crisp.
- Remove from the oven, top with fresh basil or parsley if using, and let cool in the tin for 5 minutes before lifting the muffins out.
Notes
Store in an airtight container in the fridge for up to 4 days.
These freeze well for up to 2 months. Let them cool completely before freezing.
Reheat in the oven or air fryer for the crispest texture, or microwave if short on time.
Serve with marinara on the side for dipping, or pack alongside fruit and veggie sticks for a full lunch.