Pizza Muffins with Biscuit Dough and Mozzarella

Pizza Muffins with Biscuit Dough

The smell of garlic butter hitting a hot oven is enough to bring everyone into the kitchen. These little cups have a golden, slightly crisp exterior that gives way to a soft, chewy center, all holding a concentrated burst of pizza flavors.

It's a great way to get that deep-dish satisfaction without dealing with a massive cast-iron skillet or hours of dough proofing. You get a high ratio of crust to topping in every bite.

You can expect a snack that feels a bit more indulgent than a standard slice. Since we use a muffin tin, the toppings stay contained, making them much easier to eat while standing up at a party.

Quick Recipe Specs

This approach focuses on speed and reliability. Because we're using pre-made dough, the result is consistent every time you make them.

And because they bake in individual portions, you don't have to worry about the middle being undercooked while the edges burn.

What's in the Mix

I like using a thick pizza sauce here. If the sauce is too watery, it will soak into the biscuit and make the bottom soft.

• 1 can (16 oz / 453g) refrigerated flaky biscuits
• 2 tbsp (28g) melted unsalted butter Why this? Adds richness and helps the crust brown
• 1/2 tsp (1.5g) garlic powder
• 3/4 cup (180ml) thick pizza sauce Why this? Prevents the dough from getting soggy
• 1 1/2 cups (170g) shredded mozzarella cheese
• 1 cup (115g) beef pepperoni, diced small
• 1/4 cup (25g) grated parmesan cheese
• 1 tsp (1g) dried oregano
• fresh basil leaves for garnish

Ingredient Deep Dive

Honestly, don't bother with low-fat cheese. You need the full fat for that classic, bubbling stretch.

Bringing It Together

Preparing the Dough Base

Preheat the oven to 375°F (190°C) and lightly grease a standard 12-cup muffin tin with non-stick spray. Gently flatten each refrigerated flaky biscuit piece with your palm. Press it firmly into the bottom and up the sides of each muffin cavity to create a thin dough cup.

In a small bowl, mix 2 tbsp (28g) melted unsalted butter with 1/2 tsp (1.5g) garlic powder. Brush this mixture over the tops of the dough bases. This creates a flavor barrier and helps the edges crisp up.

Filling the Pizza Cups

Spoon approximately 1 tablespoon (15ml) of thick pizza sauce into the bottom of each dough cup. Layer a pinch of shredded mozzarella cheese and a few pieces of diced beef pepperoni over the sauce.

Repeat the cheese and pepperoni layers until the cup is nearly full. Leave 1/4 inch (6mm) of space from the rim. Finish each muffin with a heavy sprinkle of shredded mozzarella and divide the 1/4 cup (25g) grated parmesan cheese among the 12 cups.

Baking to Golden Perfection

Bake for 12–15 minutes until the edges of the biscuits are rich brown and the cheese is bubbling and slightly browned.

Remove from the oven and let the muffins rest in the tin for 5 minutes. This allows the structure to set so they don't collapse or stick when you lift them out. Garnish with 1 tsp (1g) dried oregano and fresh basil leaves before serving.

Avoiding Kitchen Disasters

If your muffins come out a bit doughy, it's usually because the dough was too thick in the bottom. The goal is a thin, pastry-like shell, not a thick bread base.

Another common issue is the "cheese slide," where the toppings overflow and burn on the pan. This happens when you fill the cups to the very brim. Leave that small gap at the top.

Quick Fixes

Mix Up the Flavors

You can easily swap the beef pepperoni for other toppings. I like a Mediterranean version with crumbled feta, sliced kalamata olives, and a handful of chopped spinach.

For a BBQ twist, swap the pizza sauce for a smoky BBQ sauce and use diced grilled chicken instead of beef pepperoni. Just keep the cheese the same to ensure they hold together.

If you're feeling ambitious and want a more traditional crust, you can use an easy flatbread pizza dough and press it into the tins. It takes longer but gives you a more classic bakery chew.

Storage and Reheating

While these are most delicious when fresh, they hold up well for later. Keep any extras in a sealed container in the refrigerator for up to 3 days.

They also freeze remarkably well. To prevent them from sticking together, flash-freeze the muffins on a baking sheet for 1 hour before transferring them to a freezer bag. They will stay good for up to 1 month.

Reheating for Maximum Crunch

Steer clear of the microwave, as it can make canned biscuits soft and rubbery. Instead, pop them in an air fryer at 350°F (175°C) for 3–4 minutes. A standard oven at 350°F (175°C) for 5–7 minutes is another great option.

They are ready once the cheese starts sizzling again and the centre reaches 165°F (74°C) on an instant-read thermometer.

Serving Your Pizza Cups

I recommend serving these on a wooden board or a platter with a few dipping options on the side. A small bowl of warm marinara or a garlic-herb aioli adds a nice touch.

Pair them with a crisp green salad to balance out the richness of the butter and cheese. Since they're finger foods, you don't need plates, just plenty of napkins.

How It Comes Together

The Muffin Tin Effect: Using a restrictive space directs the biscuit dough to rise up instead of spreading out. This results in a deep-walled crust that perfectly cradles the sauce and cheese.

Fat-Based Crisping: The fat in the pre-made dough, combined with the brushed garlic butter, virtually fries the pastry against the hot pan. This is what creates those deeply browned edges.