These mini pizzas came into my life on a hectic weeknight when I needed dinner on the table fast and every ingredient had to be something the kids would eat without complaint. Using a can of refrigerated biscuit dough was my lightbulb moment: the dough bakes into a tender, slightly flaky crust that crisps at the edges and holds toppings beautifully. The result is familiar pizza flavor in a size that's fun to hold and easy to customize for picky eaters. I first tested this combination with a tried-and-true jarred tomato sauce and fresh-shredded mozzarella, and the first round disappeared before the oven was even fully cooled.

I discovered how forgiving and adaptable these mini pizzas are — swap the pepperoni for roasted vegetables, use a pesto base for a fresher twist, or turn them into dessert pizzas with chocolate and marshmallows. Texture is the real treat here: soft biscuit interior, golden crisp edges, and a melty, bubbly cheese top. They feel more indulgent than a frozen pizza but come together with almost the same speed. Every time I make a batch, the house fills with that unmistakable pizza aroma and we end up laughing, customizing, and trading slices like a tiny family pizzeria.

Ingredients

• 1 (16.3-ounce) can refrigerated biscuits: I favor a brand like Pillsbury for consistent size and pliability. Each biscuit flattens into a 3½–4-inch mini crust that bakes into a tender interior with crisp edges.
• 1 cup pizza sauce: Use your favorite jarred sauce (Rao’s or a classic marinara) or homemade sauce if you have it; a thicker sauce prevents soggy crusts.
• 8 ounces shredded mozzarella: Freshly shredded whole-milk mozzarella (BelGioioso or store ball-shredded at home) melts better than pre-shredded blends because it contains less anti-caking agent.
• 1/2 cup mini pepperoni: Or thinly sliced regular pepperoni cut into small pieces; for vegetarian options use roasted red peppers or sautéed mushrooms.
• Cornmeal for dusting: Coarse cornmeal under the crust prevents sticking and adds a subtle crunch to the base.
• Grated Parmesan for garnish: A light dusting after baking adds salty brightness and a professional finish.

Instructions

Preheat and prepare: Preheat your oven to 400°F. Line two baking sheets with parchment or lightly oiled foil and dust generously with cornmeal so the bottoms of the biscuits won’t stick. Preheating ensures the biscuits begin rising immediately, giving a tender interior and golden exterior. Roll each biscuit into a crust: On a lightly floured surface, press and roll each biscuit into a flat round about 1/4-inch thick and roughly 3½–4 inches wide. Rolling thin keeps the center from being doughy; leave a slightly thicker edge to create a rim that crisps up in the oven. Arrange and top: Place crusts on the prepared sheets about 1 inch apart. Spoon 1–2 tablespoons of sauce onto each crust—too much sauce makes them soggy—then top with a generous layer of shredded mozzarella and scatter mini pepperoni or your chosen toppings. For even baking, keep toppings similar in size and thickness. Bake, finish, and broil if desired: Bake for 15–18 minutes until the crust is cooked through and edges are golden brown. If you like browned spots on your cheese, switch to broil for 1–2 minutes while watching closely to avoid burning. Let cool slightly on the pan before transferring to a rack. Garnish and serve: Sprinkle with grated Parmesan and serve warm. Mini pies are best the day they’re made but keep well in the fridge for up to 3 days or freeze baked mini pizzas for quick reheating.

Storage Tips

Store cooled mini pizzas in an airtight container in the refrigerator for up to 3 days. To freeze, place cooled minis on a baking sheet in a single layer and freeze until solid, about 1–2 hours, then stack with parchment between layers in a freezer-safe bag for up to 3 months. Reheat from frozen at 350°F for 8–12 minutes, or thaw overnight in the fridge and reheat for 5–8 minutes. For best texture, reheat on a baking sheet rather than in the microwave to maintain crisp edges.

Ingredient Substitutions

If you need to alter ingredients, use gluten-free refrigerated biscuit dough for a gluten-free option and swap shredded dairy-free mozzarella for a vegan choice — be aware melt and texture will differ. Replace pepperoni with cooked crumbled sausage, thin-sliced prosciutto, or roasted vegetable medleys. For a quicker sauce option, mix 3–4 tablespoons of tomato paste with a splash of water and Italian seasoning for a thicker, less watery topping.

Serving Suggestions

Serve these mini pies with a bright arugula salad dressed in lemon and olive oil, a side of marinara for dipping, or a simple Caesar for a heartier meal. For parties, arrange them on a large board with toothpicks and small bowls of extra toppings like sliced olives, roasted red peppers, and chili flakes so guests can customize. Garnish with fresh basil leaves or a drizzle of olive oil for an elevated presentation.

Cultural Background

Mini pizzas are a playful spin on traditional Italian pizza, adapted for convenience and personal serving sizes. While true Neapolitan pizza follows strict rules about dough hydration and baking temperature, these quick versions take inspiration from the concept of individual pies popular in many regions. Small-format pizzas have long been common for children’s meals and street food, and this approach merges that idea with American convenience foods like refrigerated biscuit dough.

Seasonal Adaptations

Switch toppings with the seasons: in summer use juicy heirloom tomatoes, fresh basil, and sliced fresh mozzarella; in autumn roast squash and sage with a touch of ricotta; in winter consider caramelized onions and kale with smoked mozzarella. You can also add seasonal garnishes like arugula in spring or pickled jalapeños in late summer for a brighter contrast.

Meal Prep Tips

For batch cooking, par-bake the rolled crusts for 6–7 minutes, cool, then top and refrigerate for up to 24 hours before baking the final time. This reduces total oven time when serving a crowd. Pack cooled minis in individual meal prep containers with a small dipping cup of marinara. They reheat well in a toaster oven or conventional oven to keep the edges crisp.

These mini pizzas are all about ease, customization, and the joy of sharing. Whether it’s a busy weeknight, a casual party, or a weekend snack with the kids, this simple approach delivers big on flavor without demanding much time — a true go-to in my repertoire. Try a few topping combinations and make it your own.