PIZZA MUFFINS Today I’m sharing a simple recipe that everyone loves, one of those recipes you can make in no time (because it doesn’t need to rise) and with very few ingredients, basically a “smart” recipe that both adults and kids will go crazy for! Perfect for parties, buffets, or just a rustic dinner, you can fill these pizza muffins however you like. I’ve made them the classic way with just tomato, mozzarella, and oregano, but feel free to get creative and add olives, cured meats, or whatever you prefer! Now follow me into the kitchen, I’ll show you how to make pizza muffins!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 16 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for about 16 pizza muffins
- 3 1/4 cups all-purpose flour
- 1 cup water (Cold)
- 4 tbsps extra virgin olive oil
- 2 tsps salt
- 1 packet instant yeast for savory preparations
- as needed tomato puree
- 1 1/2 cups mozzarella cheese for pizza
- as needed extra virgin olive oil
- as needed salt
- as needed oregano
Useful tools for preparing the pizza Muffins
- 1 Muffin Pan
- 16 Cupcake liners
Preparation of pizza muffins
As mentioned at the start, making these pizza muffins will take very little time, so I advise you to start by turning on the oven and setting it to static mode at 356°F.
In a large bowl, combine the flour, oil, salt, and instant yeast for savory preparations, then add the cold water and start kneading vigorously until you get a soft but not sticky dough.
Cover with a kitchen cloth and let rest for a few minutes. Meanwhile, in a bowl, place the tomato paste, season with salt, plenty of oregano, and oil, and give it a good mix. Separately, cut the pizza mozzarella into cubes and we’re ready to prepare our pizza muffins!
Take back your dough, with the help of a rolling pin roll it out into a large rectangle about a quarter-inch thick, then cover it with the tomato puree and roll it up to form a nice sausage shape. Cut the roll you just made into small portions (with these amounts I got 16) and then place our pizza muffins in a muffin pan inside the liners.
Put some pizza mozzarella and a bit of tomato puree on each muffin and bake at 356°F in static mode for about 20 minutes. Once baked, let them cool slightly and then you can bring them to the table!
Feel free to get creative when making pizza muffins! Tomato and mozzarella (classic) are great, but spicy salami, cooked ham, mushrooms, olives, peppers, grilled vegetables, or tuna are also excellent. The important thing is that the ingredients are not too watery to avoid overly moistening the dough.
Storing pizza muffins
Here are some useful tips for making and storing pizza muffins:
Cheese: In addition to mozzarella, you can use provolone, scamorza, cheddar, or a mix of grated cheeses for a more intense flavor.
Portioning: Grease the muffin molds well or use paper liners. Don’t fill them too much, about 2/3 of the volume is ideal to allow the muffins to rise.
Baking: Always preheat the oven to the temperature indicated by the recipe (usually between 356°F and 392°F). Baking time varies depending on the size of the muffins and the type of dough, but it usually ranges from 15-25 minutes, or until golden and well cooked.
Preservation
At room temperature: Once completely cooled, pizza muffins keep well in an airtight container for 1-2 days. Make sure they are completely cold before storing, otherwise moisture will make them soft.
In the fridge: For longer storage, you can put them in an airtight container in the fridge for 3-4 days. Again, it’s essential that they are well cooled before being stored in the fridge.
Freezing: Pizza muffins are great for freezing, which makes them perfect for advance preparation or to always have a ready supply.
Cooling: Let them cool completely on a rack.
Initial freezing (optional but recommended): Place them on a tray lined with baking paper, making sure they don’t touch. Put the tray in the freezer for an hour or two until they are slightly hardened. This prevents them from sticking together when stored.
Packaging: Transfer the frozen muffins into freezer-safe bags or airtight containers. Remove as much air as possible to prevent freezer burn.
Duration: They keep in the freezer for 2-3 months.
Reheating
From fridge or room temperature: You can reheat them in a traditional oven (about 10 minutes at 320°F), microwave (a few seconds, be careful not to dry them out too much), or in an air fryer.
From frozen: No need to thaw first. You can heat them directly in a preheated oven at 356°F for about 15-20 minutes, or until hot and crispy. If using the microwave, heat for about 1-2 minutes, then you can put them in the oven or pan to make them crisper.
I hope these tips help you enjoy your pizza muffins at their best!
