I first made these pizza bites about three years ago and there has rarely been a month that has passed that I don’t make them at least once. No frozen, chemical filled mini-pizzas for us. Why would you even need those when you can whip these up in just a few minutes with real ingredients.
Everyone is crazy for these pizza bites and there’s no occasion that isn’t perfect for a big tray of them. The fact that I can double the recipe and freeze the extras for emergency meals makes them even better. These pizza bites are perfection I tell ya.
Since the recipe for these has gotten buried under three years of posts I thought it was time to spotlight them once again. With everyone gearing up for back to school you will be happy to have this quick, kid-friendly meal idea in your back pocket. And as if you need another reason to love them, they make super cool school lunch that your kids will actually get excited about. Mine still does, even three years later.
If you’re gluten free, no worries. Just substitute your favorite baking mix for the flour and you’re good to go.
- ¾ cup flour (or gluten free baking mix)
- ¾ teaspoon baking powder
- ¾ cup milk
- 1 egg lightly beaten
- ¼ teaspoon salt
- ¾ teaspoon basil
- ½ teaspoon oregano
- 1 cup shredded mozzarella cheese
- ½ cup pepperoni, diced small
- 1 cup of your favorite marinara sauce
- Preheat oven to 350 degrees.
- Grease a 24 cup mini muffin pan with cooking spray.
- Whisk flour and baking powder together to combine.
- Whisk in milk, egg, salt, and seasonings until combined.
- Stir in mozzarella and pepperoni.
- Let stand 10 minutes.
- Stir again and pour into muffin cups filling each about ¾ full.
- Bake at 350 degrees until puffed and golden, about 20 minutes.
- Warm sauce and serve alongside the pizza bites for dipping.
Recipe originally adapted from Noble Pig