Mini Pizzas

Mini pizzas make pizza night extra fun and easy! Using refrigerated biscuit dough for the crust, these customizable bites are ready in just 25 minutes.

Course Appetizer, Snack

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings mini pizzas

Calories 302

Author Kim

Ingredients

1 16.3 oz can refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
1 cup pizza sauce or marinara, pesto, Alfredo sauce, or any sauce you'd like
2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese optional
Optional toppings: mini or regular pepperonis, bacon, veggies, black olives, fresh parsley or basil leaves, minced for garnishing

Instructions

Preheat the oven to 375°F. Press each biscuit into a 6 to 8-inch round and place on a large 21x15-inch parchment-lined sheet pan (or divide between two smaller pans). Make sure to press and stretch them as thin as possible, since they’ll puff up as they bake.
Evenly top each round of dough with a generous amount of sauce, cheese and other favorite toppings.
Bake for 12 to 15 minutes, and until the bottoms are deep golden brown and the cheese is bubbly. For a browned look on top, broil for 1-2 minutes after cooking. Keep a close eye on them, they can brown and burn quickly under the broiler.
Remove from the oven and let them sit for a minute or two on the pan. You can garnish with freshly chopped parsley or basil and dried oregano and/or red pepper flakes; serve immediately. Pizza is best warm and fresh.

Notes

Store leftovers in a zip-top bag in the refrigerator for up to 4–5 days or freeze for up to 3 months. Reheat in an air fryer at 350°F for 3–5 minutes, or in an oven at 350ºF for 5–8 minutes.

This recipe was originally published November 16, 2017. It was republished March 28, 2026 with new content.

Nutrition