Pepperoni Pizza Bites are like those frozen mini bagel pizzas, only made from scratch in a muffin tin using my Greek yogurt bagel dough.
Ingredients
- Olive oil spray
- 1 cup unbleached all-purpose flour, whole wheat or gluten-free mix, (5 oz in weight)
- 2 teaspoons baking powder, make sure it’s not expired, or it won’t rise
- 3/4 teaspoon kosher salt, diamond crystal, use less if using table salt or Mortons
- 1 cup non-fat Greek yogurt, not regular yogurt, it will be too sticky (I recommend Stonyfield)
- 2/3 cup marinara or pizza sauce
- 1 cup shredded part-skim mozzarella cheese
- 1 ounce turkey pepperoni, chopped
- Crushed red pepper flakes, for serving (optional)
Directions
- Preheat oven to 375˚F and spray two 12-cup stand size muffin tins with oil.
- In a medium bowl combine the flour, baking powder and salt and whisk well.
- Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
- Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).
- Divide the dough into 16 equal-size small balls (about 25 grams each).
- Press each ball into the bottom of the muffin cups, allowing it to go up the side slightly.
- Bake for 15 minutes, remove from oven and carefully press balls down in the middle to create a small well.
- Top each ball with 2 teaspoons sauce, 1 tablespoon cheese and a sprinkle of pepperoni.
- Return to the oven and bake 3 minutes, or until cheese is melted.
- Remove from oven and allow to cool 2 minutes. With a paring knife or metal offset spatula, carefully remove the bites, cutting around the top to remove any cheese that may have stuck to the pan.
- Spray the pan again and repeat with remaining dough and toppings.
