Homemade Mini Pizzas

These homemade mini pizzas start with a soft, simple yeast dough that is shaped into small rounds, spread with pizza sauce and topped with sliced sausage, onion, red and green bell peppers and plenty of melted mozzarella. A sprinkle of dried oregano finishes them before they bake until the edges are golden and the cheese is bubbly. The recipe makes about 8 personal-size pizzas, perfect for family dinners, parties or baking with kids.

Why You’ll Like These Homemade Mini Pizzas

The dough uses basic pantry ingredients and comes together by hand without any special equipment. It bakes up tender inside with a lightly crisp bottom.

• Simple dough: just flour, yeast, sugar, salt, oil and warm water.
• Kid friendly: little hands can help spread sauce and add toppings.
• Easy to customize: swap the sausage and vegetables for whatever you have on hand.
• Freezer friendly: bake a double batch and keep some for quick snacks.

Ingredients for Homemade Mini Pizzas

For the Dough

• 2 cups (250 g) all-purpose flour
• 1 tsp instant yeast
• 1 tbsp sugar
• 1/2 tsp salt
• 2 tbsp vegetable oil
• About 2/3 cup (150 ml) warm water, added gradually

For the Toppings

• Pizza sauce, as needed
• 3 to 4 sausages (hot dogs or smoked sausage), sliced into rounds
• 1/2 onion, thinly sliced
• Red and green bell pepper, diced, as needed
• 1 to 1 1/2 cups (100 to 150 g) shredded mozzarella
• Dried oregano, for sprinkling

You will need a large mixing bowl, a clean kitchen towel, a fork and one or two baking sheets. Makes about 8 mini pizzas.

Ingredient Notes

The yeast: Instant yeast can be mixed straight into the dry ingredients. If you only have active dry yeast, dissolve it in the warm water with the sugar first and let it sit for 5 to 10 minutes until foamy.

The water: It should feel warm, not hot, to the touch, around 105 to 110°F. Water that is too hot can weaken the yeast.

The sausage: Hot dogs, smoked sausage or cooked chicken sausage all work. Because they are already cooked, they only need to heat through in the oven.

How to Make Homemade Mini Pizzas

Step by Step

1. Mix the dry ingredients. In a large bowl, stir together the flour, instant yeast, sugar and salt.
2. Add the water. Pour in the warm water a little at a time while mixing and kneading with your hand. Stop adding water once the dough comes together; you may not need all of it.
3. Knead in the oil. Add the vegetable oil and knead for 8 to 10 minutes, until the dough is smooth, soft and no longer sticky.
4. Let it rise. Shape the dough into a ball, return it to the bowl, cover with a towel or plastic wrap and let it rise in a warm spot for 45 to 60 minutes, until doubled in size.
5. Divide the dough. Punch the dough down to release the air. Divide it into about 8 equal portions and roll each one into a smooth ball.
6. Shape the rounds. Preheat the oven to 350°F (180°C) and line or lightly grease your baking sheets. Flatten each ball into a round about 4 inches wide, leaving the edge a little thicker. Prick the center several times with a fork so it does not puff up too much.
7. Add the toppings. Spread a spoonful of pizza sauce over each round, leaving a small border. Top with sausage slices, onion, diced peppers and shredded mozzarella.
8. Season. Sprinkle a pinch of dried oregano over each pizza.
9. Bake. Bake for 12 to 18 minutes, until the crust is cooked through and golden underneath and the cheese is melted with a few browned spots.
10. Serve. Let the pizzas cool for a couple of minutes, then serve warm.

Tips for Homemade Mini Pizzas

Add Water Slowly

Flour absorbs water differently from bag to bag, so adding it gradually keeps the dough from turning sticky.

Find a Warm Spot to Rise

A turned-off oven with the light on or a spot near a warm stove helps the dough rise evenly and on time.

Do Not Skip the Fork

Pricking the center keeps the middle flat so the sauce and toppings stay in place while the edges puff up.

Go Easy on the Sauce

About 1 tablespoon per pizza is enough. Too much sauce makes the center soggy and slides the toppings off.

Watch the Last Few Minutes

Ovens vary, so start checking at 12 minutes. Lift one pizza with a spatula to make sure the bottom is golden.

Variations

• Pepperoni: swap the sausage for pepperoni slices.
• Veggie: skip the meat and add mushrooms, olives, corn and spinach.
• Chicken: use shredded cooked chicken with a little barbecue sauce instead of pizza sauce.
• Three cheese: mix mozzarella with cheddar and grated Parmesan.
• Garlic crust: brush the edges with melted butter and garlic powder before baking.

Storage

Refrigerator: Store cooled mini pizzas in an airtight container for up to 3 days.

Freezer: Freeze baked and cooled pizzas in a single layer on a tray until firm, then transfer to a freezer bag for up to 2 months. Unbaked dough balls can also be frozen for up to 1 month; thaw them overnight in the refrigerator and let them sit at room temperature for 30 minutes before shaping.

Reheating: Reheat in the oven at 350°F for 6 to 8 minutes, or in an air fryer at 350°F for 3 to 4 minutes, until the cheese is melted again and the crust is crisp. From frozen, add a few extra minutes. The microwave works but softens the crust.

Make-ahead: Make the dough, let it rise, then cover and refrigerate it for up to 24 hours. Let it come to room temperature before dividing and shaping.

Frequently Asked Questions

Can I use store-bought dough?

Yes. About 1 pound of ready-made pizza dough is enough for 8 mini pizzas. Let it come to room temperature so it is easier to shape.

Why is my dough sticky?

It usually has a little too much water. Knead in flour 1 tablespoon at a time until the dough feels soft and smooth but no longer sticks to your hands.

Can I bake them at a higher temperature?

Yes. At 425°F (220°C) they will bake in about 10 to 12 minutes with a crisper crust. Keep a close eye on them so the cheese does not burn.

What should I serve with homemade mini pizzas?

They go well with a green salad, vegetable sticks, coleslaw, or extra warm pizza sauce for dipping the crusts.