Pizza Pot Cups (Print-Friendly Version)
# What You'll Need:
→ Seasonings and Fats
01 -
Softened butter, 14 g (1 tbsp)
02 -
Half a tablespoon olive oil (7 ml)
03 -
A quarter teaspoon salt (1.5 g)
04 -
Garlic powder, 0.5 g (¼ tsp)
05 -
Italian herbs, 0.5 g (¼ tsp), plus some for topping if you want
06 -
A tiny pinch of black pepper
→ Fillings and Base
07 -
Oil or cooking spray to coat muffin pans
08 -
16-ounce pack of 8 cold biscuits (453 g)
09 -
Quarter cup (60 ml) pasta or pizza sauce without meat
10 -
3 ounces (85 g) chopped pepperoni
11 -
About 7 to 8 ounces (200 g) shredded mozzarella
# Step-by-Step Directions:
01 -
In a small bowl, stir together the butter, olive oil, salt, Italian herbs, garlic powder, and pepper until they’re fully combined.
02 -
Heat the oven to 350°F (175°C). Spray or oil eight muffin cups. Dab away extra oil with a paper towel so it doesn’t puddle.
03 -
Pull apart the biscuits. Press each one down inside a muffin cup, shaping it to cover sides and bottom. Use a fork to poke holes all over the crust’s bottom and sides.
04 -
Brush the biscuit shells with the butter seasoning mix. Add about half a teaspoon of the sauce inside each crust next.
05 -
Fill each crust by layering a heaping tablespoon of mozzarella, then half that amount of pepperoni. Do this layering twice for each pie.
06 -
If you like, sprinkle a bit more Italian seasoning over the filled pies for extra flavor.
07 -
Put the muffin pan on a cookie sheet to keep it steady and bake for about 20 to 23 minutes. Watch after 15 minutes and spin the pan halfway through so everything cooks evenly. Look for golden biscuit edges and melted cheese.
08 -
Carefully lift the pies out of the tins, using a spatula if needed. Put them on a serving tray and enjoy warm.
# Helpful Notes:
01 -
If your oven has uneven heat, turn the muffin pan halfway through baking to cook everything evenly.
02 -
Use a firm baking sheet under foil muffin cups to keep ’em stable and easier to handle.