PIZZA MUFFINS Today I’m sharing a simple recipe that everyone always loves, one of those recipes you can make quickly (because it doesn’t need rising) and with very few ingredients — in short, a clever recipe that will drive kids and adults crazy! Perfect for parties, buffets or simply a rustic dinner, these pizza muffins can be filled however you prefer. I made them classically with just tomato, mozzarella and oregano, but feel free to get creative and add olives, cured meats or whatever you like! Now follow me in the kitchen and I’ll explain how to make the pizza muffins!
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 16 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for about 16 pizza muffins
- 3 1/3 cups all-purpose flour (about 14 oz)
- 220 g water (Cold)
- 4 tbsp extra virgin olive oil
- 1 3/4 tsp salt
- 1 sachet instant baking powder for savory preparations
- to taste tomato passata
- 5.3 oz mozzarella for pizza (about 1 1/4 cups diced)
- to taste extra virgin olive oil
- to taste salt
- to taste oregano
Useful tools to make pizza muffins
- 1 Muffin pan
- 16 Muffin liners
Preparation of the pizza muffins
As mentioned at the beginning, these pizza muffins take very little time to prepare. I therefore recommend turning the oven on and setting it to conventional (static) mode at 356 °F.
In a large bowl combine the flour, the oil, the salt and the instant baking powder for savory preparations, then add the cold water and start kneading vigorously until you obtain a soft but not sticky dough ball.
Cover with a kitchen towel and let rest a few minutes. Meanwhile, in a bowl put the tomato passata, season with salt, plenty of oregano and oil and give it a good stir. Separately, cut the pizza mozzarella into cubes and now we’re ready to prepare our pizza muffins!
Take back the dough, and with the help of a rolling pin roll it out into a large rectangle about 1/5 inch thick (approximately 3/16 in). Then spread the passata over it and roll it up forming a long log. Cut the roll you’ve just made into small portions (with these quantities I got 16) and then place the pizza muffins in a muffin pan inside liners.
On each muffin put a little pizza mozzarella and a bit of passata and bake in a conventional oven at 356 °F for about 20 minutes. Once out of the oven let them cool slightly and then you can bring them to the table!
Let your imagination run free when preparing pizza muffins! Tomato and mozzarella are classic, but spicy salami, cooked ham, mushrooms, olives, peppers, grilled vegetables, or even tuna work great. The important thing is that the ingredients are not too watery to avoid excessively moistening the dough.
Storage of pizza muffins
To prepare and store pizza muffins in the best way, here are some useful tips:
Cheese: Besides mozzarella, you can use provola, scamorza, cheddar or a mix of grated cheeses for a more intense flavor.
Portioning: Grease the muffin tins well or use paper liners. Do not overfill them; 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’s usually around 15-25 minutes, or until golden and thoroughly cooked.
Storage
At room temperature: Once completely cooled, pizza muffins keep well in an airtight container for 1-2 days. Make sure they are completely cool before storing, otherwise humidity will make them soggy.
In the refrigerator: For longer storage, place them in an airtight container in the refrigerator for 3-4 days. Again, it’s essential that they are well cooled before refrigerating.
Freezing: Pizza muffins freeze very well, which makes them perfect for make-ahead preparations or to always have some on hand.
Cooling: Let them cool completely on a rack.
Initial freezing (optional but recommended): Place them on a tray lined with parchment paper, making sure they don’t touch. Put the tray in the freezer for an hour or two, until they are slightly firm. This prevents them from sticking together when you store them together.
Packaging: Transfer the frozen muffins into freezer bags or airtight containers suitable for freezing. Remove as much air as possible to prevent freezer burn.
Duration: They keep in the freezer for 2-3 months.
Reheating
From the refrigerator or at room temperature: You can warm them in a traditional oven (about 10 minutes at 320 °F), in the microwave (a few seconds; be careful not to dry them out) or in an air fryer.
From the freezer: There is no need to thaw. You can heat them directly in a preheated oven at 356 °F for about 15-20 minutes, or until hot and crisp. If using the microwave, heat for about 1-2 minutes, then you can pass them under the broiler or in a pan to make them crispier.
I hope these tips help you enjoy your pizza muffins at their best!
