Pizza Cups

 

There was a recipe for pizza muffins in the Weelicious Lunches cookbook, which I still use a lot! The thing is that to me, this is what a pizza muffin looks like, so I had to find them a different name for these. They are made in a muffin pan, so the crust is concave, and therefore the word “cup” seems appropriate. They are very similar to this recipe below, from the Weelicious website. You can (and should!) customize the toppings to suit your kids’ taste. I used pepperoni and olives, but you could use bell peppers, mushrooms, onions, broccoli, ham, bacon, sausage crumbles… anything goes! The recipe below makes about 16 pizza cups, and they freeze well. Make sure not to overdo it on the pizza sauce, or else they will get messy when eaten – either way, make sure to put a napkin in that lunchbox. 

1 lb. pizza dough 

1 cup lactose-free mozzarella cheese, shredded 

½ cup pizza sauce 

olive oil 

toppings of choice (see above) 

Bring dough to room temperature and preheat oven to 450 °F. 

Roll out the dough to a thin 18” x 12” rectangle and cut into squares about 3” x 3” inches (I used a 4” cookie cutter). 

Grease muffin cups and place one square in each cup, making sure that the corners of the dough are sticking out and gently pressing them onto the pan. 

Brush edges of dough with olive oil. 

Par-bake dough for 8 minutes, or until the dough feels dry to the touch, and take tins out of oven. 

Pour 1-2 tsp of sauce in each cup and evenly distribute the cheese between the cups (you can add toppings now as well). 

Bake for an additional 5 minutes, or until the cheese is golden and bubbling. 

Cool and serve (or put it in the lunchbox, assuming your kids enjoy cold pizza – mine do).