Crispy, golden dough cups baked in a muffin tin and filled with pizza sauce, melty mozzarella and mini pepperoni, then finished with a drizzle of garlicky hot honey chili crunch. They make a crowd-pleasing appetizer, game-day snack or after-school bite.
Makes: 12 bites (one standard 12-cup muffin tin)
Prep time: 25 minutes
Rise time: 60–90 minutes
Bake time: 14–16 minutes
Total time: about 2 hours
Oven:375°F
Ingredients
Pizza dough
1 1⁄3 cups all-purpose flour
7 tablespoons warm water
1 1⁄4 teaspoons light olive oil, plus more for greasing the tin
3⁄4 teaspoon granulated sugar
1 1⁄2 teaspoons Diamond Crystal kosher salt
1⁄2 teaspoon rapid-rise yeast
Toppings
1⁄2 cup (about 4 oz) pizza sauce
1 1⁄2 cups (about 6 oz) shredded mozzarella
3 1⁄2 oz small sliced pepperoni (mini pepperoni)
Hot honey chili crunch
1 1⁄2 tablespoons extra virgin olive oil
1 1⁄2 teaspoons crushed red pepper flakes
3 garlic cloves, minced (about 1 tablespoon)
Pinch of Diamond Crystal kosher salt
1⁄4 cup
1 tablespoon + 1 teaspoon sriracha
2 1⁄2 teaspoons apple cider vinegar
Instructions
Make the dough
1. In a large bowl, whisk together the flour, yeast, sugar and salt.
2. Add the warm water and olive oil and stir until a shaggy dough forms.
3. Knead on a lightly floured surface until smooth and stretchy, about 5 minutes.
4. Place in a lightly oiled bowl, cover, and let rest at room temperature until almost doubled, 60–90 minutes.
Make the hot honey chili crunch
1. In a small saucepan, heat the olive oil over medium heat.
2. Add the red pepper flakes, garlic and salt. Cook, stirring often, for 2–3 minutes until fragrant, then remove from the heat.
3. Stir in the honey, sriracha and apple cider vinegar until well combined. Taste and adjust the seasoning.
4. Let cool to room temperature. It thickens as it cools.
Assemble and bake
1. Preheat the oven to 375°F. Generously grease all 12 cups of a standard nonstick muffin tin.
2. Punch down the dough and roll it into a thin sheet, about 1⁄8 inch thick. Cut into 12 equal squares, about 0.85 oz each.
3. Gently press one square into each muffin cup so it lines the bottom and sides.
4. Fill each cup with about 2 teaspoons pizza sauce, 2 tablespoons mozzarella and 4–5 slices of mini pepperoni.
5. Bake for 14–16 minutes, until the cheese is melted and the edges are lightly golden.
6. Cool in the tin for 5 minutes, then run a small knife around each bite and lift out.
7. Drizzle with hot honey chili crunch, or serve it on the side for dipping.
