Pizza Cupcakes

Here’s a lunchbox favorite that’s delicious, easy, and Iris approved!

Pizza Cupcakes

15 minutes 35–40 minutes 12 cupcakes

Ingredients

• 2 tablespoons extra-virgin olive oil, for greasing
• All-purpose flour, for dusting
• 2 (13.8-ounce) tubes refrigerated pizza crust
• 2 tablespoons unsalted butter
• 3 cloves garlic, grated
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup finely diced red bell pepper
• 1/2 cup pepperoni slices, chopped, divided
• 1 cup marinara sauce
• 1 teaspoon dried oregano
• 1/2 cup freshly grated Parmesan cheese

Instructions

1. Preheat the oven to 375ºF. Lightly grease a 12-cup nonstick muffin tin with olive oil.
2. Roll out the pizza dough on a lightly floured surface into a rectangular shape. Cut into squares and press into the muffin cups to make the crusts.
3. In a small saucepan over low heat, melt the butter with the garlic. Brush the inside of the dough cups with the garlic butter.
4. Divide half of the mozzarella between the cups. Top with red bell pepper, half the pepperoni, marinara sauce, and oregano.
5. Add the remaining mozzarella and pepperoni. Fold over the dough corners to close. Brush with more garlic butter and sprinkle with Parmesan.
6. Bake for 20–25 minutes, until golden brown. Cool 5–10 minutes before serving.