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These easy mini pizzas are crispy, full of flavour, and irresistible! They’re perfect for sharing, easy to customize, economical, and freezable.
Published in Nov 2024/updated in Dec 2025
It’s impossible to resist freshly baked pizza from the oven, and these terrific mini pizzas are on another level of yumminess, seriously. Everyone goes wild over them.
The recipe is super simple. You need just a handful of basic ingredients, and you can easily combine the dough by hand in one minute!
Next, when the dough has doubled in size, roll it out, cut into circles, top with my mozzarella, oregano, and bake until golden brown, crispy, and delicious!
Bonus? They can be made in advance and are perfectly freezable. They can be reheated in the oven and devoured whenever you fancy a quick meal or have company.
The recipe is also versatile and easy to customize with your favourite ingredients (you’ll find plenty of topping ideas and ) or with your favourite pizza dough.
Trust me, these mini pizzas are absolutely perfect for sharing as an , snack, or a great lunch, especially for your kids. They are so cheerful and delicious that they will disappear in minutes.
Make a big batch for the upcoming holidays or your next party.
List of the ingredients
- Pizza dough (flour, yeast, olive oil, salt, water)
- (or your fav pizza sauce)
- Mozzarella cheese in water (or firm, shredded mozzarella)
- Extra virgin olive oil
- Oregano or fresh basil
How to make mini pizzas
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Make the dough: Mix flour, salt, and instant yeast in a medium bowl. Stir in the water and olive oil, then mix with a spoon until combined and the water has been absorbed (see photos below).
Recipe Notes
Ingredients for mini pizzas
Mini pizza dough: You need all-purpose flour, instant yeast, salt, olive oil, and water. You can also use bread flour, which is perfectly fine and yields a crisper texture, and you can use active yeast instead of instant yeast (for the substitution, see note in the recipe card)
Pizza sauce: I recommend using my . It’s a no-cook recipe, ready in minutes, light and full of fresh, bright flavour. However, you’re welcome to use your favourite sauce.
Mozzarella cheese: I love fresh whole-milk mozzarella in our pizzas, but the shredded low-moisture option works well, too.
Herbs: Dried oregano adds a wonderful Mediterranean flavour. Fresh basil is another perfect match for mini pizzas.
Extra-virgin olive oil: Pizza and extra-virgin olive oil are a match made in heaven. You don’t want to use anything else, let alone balsamic vinegar or any other dressing containing sugar. Extra virgin olive oil is the best.
Mini pizza topping variations
You’re more than welcome to customize your mini pizzas! You can add cherry tomatoes instead of tomato pizza sauce and top with olives, capers, ham, pepperoni, mushrooms, thin slices of onion or garlic, and pineapple, if you wish. The sky is the limit! Check out my collections of and, or , they are perfect to inspire you!
Leftovers & storage tips
Leftover mini pizzas keep very well in ziplock bags or airtight containers for up to two months in the freezer, or for a couple of days in the fridge. They also make a delicious, school-ready lunch option as they taste nice at room temperature.
Make ahead
This mini pizza recipe is also great for making-ahead party appetizers.
Bake, let them cool, and freeze them as instructed above. When it’s time to serve, pop them into the preheated oven (410°F/210 °C) for about 5 minutes, until they are crisp again. There is no need to thaw them. You can also store the pizza dough in the fridge for 2 days, covered with cling film or in an airtight container.
More pizza recipes you’ll love!
If you make these delicious homemade mini pizzas or have a question, leave a comment. I would love to hear from you and get your feedback!
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Mini Pizzas
These easy mini pizzas, with a crispy crust and delicious toppings, are amazingly GOOD! They're perfect for sharing, easy to customize, economical, and freezable. To make about 20 mini pizzas, use a cutter with a 2.7-inch (7 cm) diameter.
Pizza dough (check)
- 2 cups (250 grams) all-purpose flour or bread flour
- ½ teaspoon salt
- ½ teaspoon Instant yeast or active dry yeast (see notes)
- ½ cup + 1 tbsp (135 ml) water, lukewarm
- ½ tablespoon extra virgin olive oil
- ½ or 1 tablespoon flour or semolina flour, to roll the dough
Topping for Mini Pizzas
- ½ cup Pizza sauce (this is my 【1†pizza sauce��� recipe)
- 5oz (140 grams) fresh mozzarella (or ½ cup of shredded mozzarella)
- 1 teaspoon dried oregano
- 3 tablespoon Fresh basil, coarsely chopped
Instructions
Pizza dough
- Add the dry ingredients to one bowl, stir to mix, then add the water and oil, stirring with a spoon until thoroughly combined and the flour has absorbed the water. Next, transfer the dough to a surface and knead for about one minute until it looks well combined. If it doesn't look smooth, it's fine.
- Place the dough in a greased bowl, cover with a damp towel or plastic film, and let it rest until it doubles in size. Once it has doubled in size, transfer it to a floured surface, roll it with a rolling pin (about 0.12-inch thick/3-4 mm), and cut it into circles using a cookie cutter. My (2.7inch/7 cm Ø) cutter makes 20 mini pizzas.
- Place the rack in the lowest position, preheat the oven to 450°F/230°C, grease or line 1 large baking sheet with parchment paper.
- Place the portions of pizza dough onto the baking sheet. Top each mini pizza with a teaspoon of this pizza sauce or your favourite and a piece of mozzarella. Sprinkle with oregano and a few chopped basil leaves.
- Bake on the lower shelf of the oven for about 8-10 minutes or until nice and crusty. Keep in mind that each oven is different.
- Serve hot or warm, sprinkle with the fresh basil leaves, and drizzle with extra virgin olive oil if desired. Enjoy!
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