Lunchbox Pizza Muffins: The Perfect After School Snack or Packed Lunch
These lunchbox pizza muffins turn classic pizza crust and toppings into a handheld, muffin-tin baked bite that's perfect for packed lunches or after school snacking. They're easy to customize with your family's favorite toppings and just as good warm from the oven or cold from the lunchbox.
Equipment
Ingredients
- 1 pound pizza dough already prepared
- ¾ cup pizza sauce thick if possible
- 1½ cups shredded mozzarella cheese
- ¼ cup sliced black olives
- fresh basil or parsley
- olive oil for greasing the muffin pan
Instructions
- Preheat oven to 400ºF. Generously grease a standard 12-cup muffin tin with olive oil, including the sides.
- Divide pizza dough into 12 equal pieces. Flatten each piece into a small disc, about 3–4 inches wide.
- Press the discs into the muffin cups, pushing dough up the sides to form shallow pizza cups.
- Spoon about 1 tablespoon pizza sauce into each cup. Do not overfill. Sprinkle generously with mozzarella, letting some cheese sit on top. Add sliced olives (or mini pepperoni or whatever toppings you want).
- Bake for 15–18 minutes, until cheese is bubbly and lightly golden and dough edges are browned and crisp.
- Remove from oven, sprinkle with fresh basil or parsley, and cool for 5 minutes before removing from tin and placing on a wire rack to cool completely.
Notes
Store in an airtight container for up to 5 days in the refrigerator or up to 2 months in the freezer.
Reheat in the oven or air fryer for best texture. You can microwave them in a pinch, but the crust will get soggy.
Nutrition
Serving: 1muffin | Calories: 143kcal | Carbohydrates: 19g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 478mg | Potassium: 57mg | Fiber: 1g | Sugar: 3g | Vitamin A: 172IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg
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