Quick and easy pizza muffins


  • 1 1/3 cups plain flour, plus extra for dusting
  • 7g sachet dry yeast
  • 1/4 teaspoon caster sugar
  • Pinch of salt
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup pizza sauce
  • 1 1/4 cups grated mozzarella
  • 12 fresh basil leaves, plus extra to serve
  • 250g cherry tomatoes, halved (see topping variations in Notes)
  • 1/4 teaspoon dried mixed herbs



  • Step 1
    Preheat oven to 200 C/180 C fan-forced. Grease a 12-hole (1/3-cup-capacity) muffin pan.
  • Step 2
    Combine flour, yeast, sugar and salt in a large bowl. Make a well. Whisk oil and 2/3 cup warm water in a jug. Add to well. Mix to form a soft, sticky dough. Turn dough out onto a lightly floured surface. Knead for 8 to 10 minutes or until dough springs back when touched.
  • Step 3
    Roll out dough until 5mm thick. Using a 7cm round cutter, cut 12 rounds from dough, re-rolling and cutting trimmings if needed. Line holes of prepared pan with dough rounds, pushing into pan to come 3/4 up side of each hole.
  • Step 4
    Spread pizza sauce over base and sides of pizza bases. Sprinkle with a little of the mozzarella. Top each pizza base with a basil leaf, then tomato. Sprinkle with remaining cheese, then dried herbs. Bake for 15 to 20 minutes or until bases are golden and cheese is melted. Stand in pan for 5 minutes. Carefully transfer to a baking paper-lined wire rack to cool. Serve warm or cold.