Why Make This Recipe
Easy Mini Pumpkin Pizzas are a fun and festive dish that combines the classic flavors of pizza with the spirit of autumn. They are perfect for Halloween parties, family gatherings, or just a cozy night in. Not only are they delicious, but they also add a playful touch to your dining table. Plus, they are easy to make and a great way to get the kids involved in the kitchen!
How to Make Easy Mini Pumpkin Pizzas
Ingredients:
- 2 x 280g packs ready-rolled pizza dough
- 100g tomato and herb pizza sauce
- 80g grated mozzarella cheese
- 60g pizza pepperoni slices, quartered
- 15g fresh basil leaves, roughly chopped (plus small leaves for garnish)
- 1 egg yolk
- 1 tsp paprika
Directions:
- Heat the oven to 200°C (180°C fan) / 400°F. Line a baking tray with parchment paper.
- Unroll the dough and cut out 8–10 pumpkin shapes using a cookie cutter or knife. Add a small stem at the top of each pumpkin.
- Lightly score pumpkin lines on each shape without cutting all the way through.
- Mix the egg yolk with paprika. Brush this mixture over the pumpkin shapes to give them a vibrant orange look.
- Spread a teaspoon of tomato sauce on each pumpkin. Sprinkle with mozzarella cheese, add the quartered pepperoni, and scatter the chopped basil on top.
- Bake for 10–12 minutes until they are golden and bubbly.
- Allow to cool slightly, then garnish with tiny basil leaves as stems, and serve warm.
How to Serve Easy Mini Pumpkin Pizzas
These mini pumpkin pizzas are best served warm. You can arrange them on a platter for a fun presentation. They make a great appetizer or snack. Pair them with a simple green salad or some apple slices for a complete meal. Enjoy them fresh out of the oven for the best taste!
How to Store Easy Mini Pumpkin Pizzas
If you have leftovers, store them in an airtight container in the refrigerator. They can stay fresh for about 2-3 days. To reheat, place them back in the oven for a few minutes until warmed through. This will help keep the crust crispy.
Tips to Make Easy Mini Pumpkin Pizzas
- Use a variety of toppings to customize your pizzas. Try adding olives, bell peppers, or mushrooms for different flavors.
- If you want to save time, you can buy pre-made pumpkin-shaped dough or use cookie cutters to create fun shapes.
- For a healthier version, use whole wheat pizza dough and low-fat cheese.
Variation
You can easily switch up the toppings based on your preferences. Consider using roasted vegetables or switching the mozzarella for a vegan cheese option. Also, you could add a drizzle of pesto or a sprinkle of chili flakes for some added flavor.
FAQs
Q: Can I make the pizza dough from scratch?
A: Yes! If you prefer homemade dough, you can find many easy pizza dough recipes online.
Q: How long does it take to prepare these pizzas?
A: The total preparation and cooking time is about 20-25 minutes.
Q: Can I freeze the mini pumpkin pizzas?
A: Yes, you can freeze them before or after baking. Just make sure to store them in an airtight container or freezer bag. Bake them straight from frozen, adding a few extra minutes to the cooking time.
Easy Mini Pumpkin Pizzas
Ingredients
Pizza Dough and Toppings
- 2 packs 280g ready-rolled pizza dough
- 100 g tomato and herb pizza sauce
- 80 g grated mozzarella cheese
- 60 g pizza pepperoni slices, quartered
- 15 g fresh basil leaves, roughly chopped (plus small leaves for garnish)
- 1 large egg yolk
- 1 tsp paprika
Instructions
Preparation
- Heat the oven to 200°C (180°C fan) / 400°F. Line a baking tray with parchment paper.
- Unroll the dough and cut out 8–10 pumpkin shapes using a cookie cutter or knife. Add a small stem at the top of each pumpkin.
- Lightly score pumpkin lines on each shape without cutting all the way through.
- Mix the egg yolk with paprika and brush this mixture over the pumpkin shapes for a vibrant orange look.
Baking
- Spread a teaspoon of tomato sauce on each pumpkin, then sprinkle with mozzarella cheese, add the quartered pepperoni, and scatter the chopped basil on top.
- Bake for 10–12 minutes until golden and bubbly.
- Allow to cool slightly, then garnish with tiny basil leaves as stems, and serve warm.