Muffin Tin Pizzas Recipe
Photo: Lynn Andriani
Serves 12
2 cups pancake mix
1/2 cup melted butter
3 eggs, divided
36 slices pepperoni, cut into strips
1/2 cup shredded mozzarella
1 Tbsp. chopped garlic
12 grape tomatoes, sliced
1/3 cup whole milk
1/3 cup half and half
Preheat oven to 325° F. Grease a 12-cup muffin tin.
In a medium bowl, stir together pancake mix, butter and 1 egg until combined. Press 1 1/2 tablespoons of dough into each muffin cup, pressing to spread it out and form a crust on the bottom of each cup.
Scatter pepperoni, mozzarella, garlic and tomatoes over the dough, dividing evenly among the 12 cups.
In a small bowl, whisk together remaining 2 eggs, milk and half and half; pour a few spoonfuls into each muffin cup, over the other ingredients.
Bake 20 to 25 minutes, until golden. Remove to a wire rack to cool before serving.
Ingredients
Directions
Preheat oven to 325° F. Grease a 12-cup muffin tin.
In a medium bowl, stir together pancake mix, butter and 1 egg until combined. Press 1 1/2 tablespoons of dough into each muffin cup, pressing to spread it out and form a crust on the bottom of each cup.
Scatter pepperoni, mozzarella, garlic and tomatoes over the dough, dividing evenly among the 12 cups.
In a small bowl, whisk together remaining 2 eggs, milk and half and half; pour a few spoonfuls into each muffin cup, over the other ingredients.
Bake 20 to 25 minutes, until golden. Remove to a wire rack to cool before serving.
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