Pizza Cupcakes
Pizza Cupcakes
Pizza Cupcakes
When I was growing up pizza on Fridays was a pretty common thing. Sometimes we ‘d even run into our neighbors when we were picking up our takeout order.
I still order pizza the way I did then.
Large plain pie.
That’s what I grew up saying it and never had anyone ask me to clarify what I was ordering before I moved to the West Coast.
If anyone hears me say large plain pie, they ask me if I’m sure I don’t want cheese on it. What?
Don’t get me started on my response.
I have to think…. then say “cheese pizza” or who knows what they would end up giving me.
These pizza cupcakes have a great taste and are truthfully better than ninety-eight percent of the pizza in my area. Please don’t laugh, it is really sad. That is most likely why I make pizza so often. Now that I’m used to not having delicious pizza anytime I feel like it. I’ve gone a bit crazy and make all types of pizza even dessert pizza, there are quite a few varieties of pizza I’ve made listed in that post if you are crazy too 🙂 and want to try one.
These Pizza Cupcakes were consumed in record time, and therefore will be made again and again.
Pizza Cupcakes Printable Recipe
(adapted from Rachael Ray)
3/4 cup flour
3/4 teaspoon baking powder
1/2 teaspoon oregano
1/8 teaspoon granulated garlic
pinch of salt
pinch of crushed red pepper
3/4 cup skim milk
1 egg
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan Cheese
Sauce for dipping I love Barilla Sauces, I used Tomato Basil.
Whisk flour, baking powder, oregano, garlic, salt and red pepper. Add in milk and egg, mix thoroughly. Stir in cheeses.
Spray cupcake pan with non-stick spray and place 3 tablespoons mix into each cup.
Baek at 375 degrees for 20-25 minutes.
Heat sauce for dipping and enjoy!
You can add pepperoni cut it smaller so it blends well.
Makes 12 pizza cupcakes
*Barilla sauces are now thicker and I really love that. In full disclosure Barilla sent me some sauces to try, the opinions are my own, I can’t help loving their pasta and sauces. I’ve been hooked on them for over 15 years now. If I don’t make my own sauce, I’m using Barilla. Barilla didn’t ask me to tell you any of this I just tend to ramble on and on about things I love.
Theaase are better than I imagined. Im so making these for evan tonight! He’ll be so excited…so, um…guess what. Im totally waiting on an avocado roll out cookie recipe hint hint 🙂
hmm…I think about it. How about take your lemon cookie recipe, replace the butter with avocado and see if there is a lime extract 🙂 oh the wheels are turning. Since the avocado doesn’t have a strong flavor…it has to be combined with something good 🙂
These are so fun! I love pizza!
Awesome Diane!! I might have to make these today!!
super fun!!
What a great idea, a savory cupcake, so kid-friendly!
What a brilliant idea! I’m such a savory girl! LOVE this idea!
I definitely want to try these – something new and fun! We make our own pizza often lately and I’ve been looking for better crusts than what the ones I have been using – both tasty and healthy are important to us.
Two questions – one, do you know how long they last and best way to store after baking? I know 12 should go fast, but wondering about making them to take on some of our RV trips – always looking for make ahead dinners. Second, have you experimented with adding pepperoni to some, or veggies to others? That happens to be our favorite pizzas, and I am always looking for ways to eat more veggies. 🙂
Thanks!
Hi Michelle 🙂
These were devoured so no left overs.
If you make them ahead my guess is that they would be like muffins or such, place in a container and put in fridge for a few days. I did add pepperoni to some and they were great, I cut the pepperoni smaller and it mixed in well. I’m sure they would be delicious with veggies, just watch the watery ones as I’m sure that will change the consistency. These would be great to make ahead and take with you.I make pizza very often, either from dough from scratch, Trader Joes, Barrons, Winco and PlowBoys Market all sell fresh dough (as well as Whole Wheat) My favorite is from Colors out of Vista, they use semolina flour and it is light and crisps up nicely. Is not bready at all. Hope that helps and thanks so much for the great questions. If I make other varieties I’ll let you know 🙂 ~Diane
These would certainly be good. After Cheryl’s pizza pancakes and now these cupcakes, there are so many possibilities!
I saw that you added pepperoni to some of these! Yeah! I think I’d make them with some chopped cooked bacon too. Oh the possibilities are endless and I’m getting hungry!
ah yes bacon…yum! Made a pancetta wrapped asparagus pizza with goat cheese the other night, those flavors would be great in these bit sized pizzas 🙂
Such a good idea! I like it when the classics get re-invented.
Diane, these look great! I am sure at home they will be gone in record time too! Thanks for the recipe!
My girls look forward to Pizza Fridays. When we were in Cali we would order out, but since we are in the country now, no such luck. It’s actually better b/c we make our own and the girls love helping. I think this recipe will be a huge hit, plus I can pack them in my girls bentos for school!! Thanks for sharing!!
These would be the perfect thing to serve at birthday parties, my kids would have loved them. I may have to make them for them even though they’re in college.
I always love a new twist on pizza, and so does the rest of the family. These are going to be devoured here!
Diane – these are going to be a hit around here! I just know it!!!
I came across your blog on Tidy Mom and I love your post!
I would love it if you would drop by Jane Deere and link up to Fusion Fridays with your favorite or most recent recipes, handmade crafts, diy projects, tips & tricks, and how to’s! { open through Wednesday! }
https://janedeereblog.blogspot.com
Thank you for the kind words about our fine product. Barilla utilizes the highest quality ingredients in its fine line of product. Visit barilla.com for great offers on your favorite brand!
Hi Diane,
I just stumbled on your blog whilst hunting for a fast dinner to make tonight. We have literally just had steak and chicken (the same meals) every night for two months! And these sound great! My husband is celiac so HOPEFULLY these come out as good if we use gluten free flour (I will let you all know!)
How does the adding meat work, if I add some bacon, do I mix it with the mixture last (after the eggs ect?)
Hi Beki, I’m sure adding bacon or another meat pepperoni, sausage would be just fine and yes after the eggs would probably be best. Hope it works with gluten free flour.
Carolyn (https://www.alldayidreamaboutfood.com/) has lots of recipes that are gluten free, so if you need some more recipes I’m sure you will find some there 🙂
It’s raining here, so it’s a good day to clean the fridge and try out some new recipes! I was browsing rhubarb recipes (I’m VERY frustrated that I haven’t seen fresh rhubarb in NJ yet) as well as sweet and savory muffins. This looks good; I think will add some sun-dried tomatoes……and perhaps hide a teaspoon (or thin layer) of sauce in the center. I will also try a mango/ carrot cake I saw in the latest issue of BH&G. 🙂
I love Barilla’s pasta sauces, too. I just discovered their Spicy Marinara. Wonderful! I love spicy foods and most things that are claimed to be spicy aren’t at all for me. But this one really brings the punch! I’m going to check out some of their other varieties next time. I’m not sure why I never picked any sauces up before. I love their dried pasta.