Weather: 15 degrees, a beautiful day after a heavy snowfall.
What I’m listening to: NFL Theme Song
Americans consume more pizza on Superbowl Sunday than any other day of the year. In our house, we have homemade pizza every Sunday after church, so I wanted to mix it up a bit for the Superbowl with these dippable, appetizer-sized pizza muffins. These are quick and easy, with golden, crispy exteriors and fluffy, cheesy interiors. There’s tons of flavor with pepperoni in every bite.
If you’re feeding a big crew, consider making these in mini muffin pans for a bite-sized pizza option. This recipe it completely customizable – make it however you love to eat your pizza, just substitute different meat and vegetables to get your perfect combination. I went with classic pepperoni and topped some with olives and some without. Serve with your favorite pizza sauce and perhaps some Buttermilk Dressing on the side for happy dipping. These will disappear in the time it takes to say, “Touchdown.”
Preheat oven to 375. Grease regular sized muffin tin (see Notes below for mini muffins).
In a large bowl, whisk together the flour, garlic powder and baking powder. Stir in the milk and egg, then add in the mozzarella, pepperoni, and green onions (if using) and mix together. Let stand for 10 minutes.
Briefly stir the batter and divide among the muffin cups, filling each cup about 1/3-1/2 full. Top with sliced olives, if using. Bake until puffed and golden, 25-30 minutes.
Meanwhile, warm the pizza sauce until warmed through.
Gently slide a knife around edges to loosen muffins. Muffins are puffy and fragile. Serve hot.
Serve the pizza puffs with the pizza sauce and ranch dressing for dipping.
For mini-muffins, reduce cooking time to about 20 minutes. Recipe will yield 18-24 mini muffins.
Have leftovers? Pop them in the kids' lunches on Monday morning! They'll love 'em.