4 Ingredient Mini Pizza Recipe
Skip the pricy takeout pizza this weekend and opt for these 4 ingredient mini pizzas instead! These personal pizzas take just 20 minutes to make from start to finish thanks to refrigerated biscuit dough! They’re a family favorite at our house for an easy weeknight dinner because everyone can customize their own mini pizza with their favorite toppings!
You Will Love This
- This mini pizza recipe shortcuts the hardest part of pizza night – the pizza dough – so you can just get to the fun toppings and enjoy some family time. It’s quick and easy, clean-up is a snap, and everyone gets their own mini pizza to create and enjoy!
- If you love these personal pizzas, check out my Homemade Spaghettios for another family favorite, my Flatbread Taco Pizza for another fun spin on pizza night, or my Giant Homemade Pop-Tart for a tasty dessert!
Ingredients and Substitutions
- Refrigerated Biscuit Dough – Flaky biscuit dough might not be what comes to mind when you think of pizza crust (depending on where you’re from), but you will not be disappointed! I like the Pillsbury Grands buttermilk biscuits best for this recipe!
- Pizza Sauce – Most pizza sauce is made with canned tomatoes along with Italian herbs and spices. If you don’t have a jar of sauce in the cupboard, marinara is another great option, although it is a bit thinner.
- Shredded Mozzarella – Mozzarella is the standard for pizza, but you can add others with the mozz. Cheddar, aged havarti, and provolone are all good options!
- Mini Pepperonis – We like pepperoni, but top your personal pizzas with whatever you like best! If I’m really planning ahead, I like to get a variety of toppings that everyone can choose from for their mini pizzas! Or I’ll use mini pizza night as a way to clean out the fridge and use up all those odds and ends we’ve got hanging around.
Instructions
Roll biscuits into flat rounds on a lightly floured surface.
Dust 2 baking sheets with corn meal. Place biscuit crusts onto them about an inch or so apart.
Add 1-2 tablespoons of sauce to each biscuit crust.
Then divide cheese evenly between crusts.
Add pepperoni and any other desired toppings.
Bake for 15-18 minutes or until the crust is cooked through and golden brown on the edges. Broil if desired until cheese gets golden brown. Garnish with grated Parmesan and enjoy!
Tips
- I’m a big fan of grating your own cheese because pre-shredded cheeses don’t melt as well as fresh. The trick to grating a soft cheese like mozzarella is to pop the cheese ball in the freezer for a few minutes first!
- Go heavy on the cheese! If you’ve never made pizzas at home before (or if it’s been a while), be warned that one light layer of grated cheese will melt pretty thin. Pile on more cheese than you think you need, to get a good top layer.
- Be sure to dust the sheet pan with cornmeal. Pizza dough and biscuit dough are sticky. I have destroyed at least a few pizzas in the vain attempt to liberate them from the pan when I forgot the cornmeal. So learn from my mistakes and liberally dust the pans!
- Two words: dessert pizza. Instead of savory toppings, try chocolate sauce, mini marshmallows, and chocolate chips!
FAQ
The easiest way to make mini pizzas is with refrigerated biscuit dough, just like this mini pizza recipe calls for! Roll out each biscuit; top with pizza sauce, toppings, and cheese; and bake for 15 to 18 minutes! That’s it!
Mini pizzas are called pizzettes, because the suffix “-etta” (or “-etto”) means “baby” or “little” in Italian. In the US, mini pizzas are more commonly referred to as personal pizzas!
Favorite Pizza Recipes
- Quick Pizza Dough
- No Knead Pizza Dough
- Easy Beer Pizza Dough
- Pesto Tomato Pizza Recipe
- Sheet Pan Pizza Recipe
4 Ingredient Mini Pizza Recipe
These 4 ingredient mini pizza recipes take just 20 minutes to make from start to finish thanks to refrigerated biscuit dough! They’re a family favorite at our house for an easy weeknight dinner because everyone can customize their own personal pizza with their favorite toppings!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Oven
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 16.3 can of refrigerated biscuits
- 1 cup pizza sauce
- 8 oz. shredded mozzarella
- 1/2 cup mini pepperonis
- cornmeal for dusting the pan
- grated Parmesan for garnish
Instructions
- Preheat oven to 400 degrees.
- Roll biscuits into flat rounds on a lightly floured surface.
- Dust 2 baking sheets with corn meal. Place biscuit crusts onto them about an inch or so apart.
- Add 1-2 tablespoons of sauce to each biscuit crust. Then divide cheese evenly between crusts.
- Add pepperoni and any other desired toppings.
- Bake for 15-18 minutes or until the crust is cooked through and golden brown on the edges. Broil if desired until cheese gets golden brown.
- Garnish with grated Parmesan and enjoy!
Equipment
Buy Now → Notes
I’m a big fan of grating your own cheese because pre-shredded cheeses don’t melt as well as fresh. The trick to grating a soft cheese like mozzarella is to pop the cheese ball in the freezer for a few minutes first!
Go heavy on the cheese! If you’ve never made pizzas at home before (or if it’s been a while), be warned that one light layer of grated cheese will melt pretty thin. Pile on more cheese than you think you need, to get a good top layer.
Be sure to dust the sheet pan with cornmeal. Pizza dough and biscuit dough are sticky. I have destroyed at least a few pizzas in the vain attempt to liberate them from the pan when I forgot the cornmeal.
Two words: dessert pizza. Instead of savory toppings, try chocolate sauce, mini marshmallows, and chocolate chips!
Nutrition
- Serving Size:
- Calories: 175
- Sugar: 3.2 g
- Sodium: 738.7 mg
- Fat: 5.9 g
- Carbohydrates: 18.2 g
- Fiber: 1.7 g
- Protein: 12.4 g
- Cholesterol: 8.5 mg
Can you freeze these?
I have not tried freezing these but I do imagine that it would work as the ingredients are quite forgiving. I’d love to hear how it goes if you give it a try!
Have you made these using a pizza stone instead of a baking sheet? How would the instructions change for a stone?
Good question, Scott! I haven’t used a stone to make these unfortunately so I don’t have much advice on the baking instructions. I would imagine if you pre-heat the stone, the pizza might cook pretty quickly. So I’d recommend however you do that, just keep a close eye on them and maybe cook just a couple to start with. Can’t wait to hear how it turns out if you give it a try!