I love pizza. There, I said it. It is one of the best things in the world and can change the mood of a room at the arrival of the familiar flat box. But I also like to turn the familiar on its head a little bit, throw in a unique ingredient, try a different cooking method, employ a piece of equipment not typically used for the dish.
The atypical piece of equipment for pizza is the muffin tin. Muffin tins are a great way to give pizza pizzazz, making the big into mini, and an easy way to serve a crowd, or a family that wants something a little different, but not too different.
Another key piece of equipment for this recipe is a stand mixer as you will need it to make the pizza dough. If you don’t have a stand mixer or want to save on time, then buy pre-made dough and roll and cut it into pieces as indicated in the instructions below.
This recipe from Food 52’s Samantha Seneviratne calls for pepperoni as the main topping but use what you like here. Sausage, mushrooms, banana peppers, bacon, onions, pineapples…you can go wild. But be careful not to use too many toppings otherwise you’ll have soggy crust.
And be sure to have plenty of marinara sauce for dipping!
- 3/4 cup warm water (110°F to 120°F)
- 1 1/2 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 2 cups all-purpose flour, plus more for the work surface
- 1/3 cup extra-virgin olive oil
- 1 1/2 teaspoons kosher salt
- Softened butter, for the pan
- 1 cup pizza or marinara sauce, divided, plus more for dipping
- 1 ounce pepperoni, finely chopped
- 8 ounces low-moisture mozzarella, shredded, plus more for topping
- 1/4 cup grated Parmigiano Reggiano
- 1 ounce fresh basil leaves, finely chopped
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