My girls and I used to make these pizza cups frequently if we
were expecting company for a light lunch or night lunch.
We did it the easy way using 2 tubes refrigerated biscuits
but I wanted to make a from-scratch version.
It is more work but in my opinion, well worth the extra time.
They looked so appetizing and tasted fabulous!
Great to have in the freezer!
I used my pizza dough recipe to form the shells or cups.
Be careful not to stretch the dough or it will bunch up
in the muffin cup.
Even without stretching, I had to re-form some of the
cups before adding the meat filling. It is not hard to
do and once the filling is added, the shell stays in place.
In this instance I made 12 pizza cups and had dough left over.
With the remaining dough I made little individual shells which
I prebaked for a few minutes before cooling and freezing.
So convenient to have on hand for a later time.
It is really hard to beat a homemade crust. And using my
marinara sauce instead of canned pizza sauce, added
another down home flavor that was delicious.
You can find the marinara recipe here
1 pkg. dry yeast (1 Tbsp.)
½ cup warm water
1 tsp. sugar
Dissolve yeast and sugar in water until bubbly.
1 cup warm milk
3 Tbsp. vegetable oil
1 Tbsp. sugar
1 tsp. salt
¼ tsp. garlic salt
3½ to 4 cups all-purpose flour
In mixing bowl, combine yeast mixture, milk, oil, sugar, salt and garlic salt.
Add 2 cups flour and beat together. Add enough remaining flour to make a
dough that is easy to handle. Knead until smooth. Cover and let rise
in a warm place until doubled, about one hour.
1 1b. ground beef
1 small onion, chopped
1 cup marinara sauce or pizza sauce
1 tsp. Italian seasoning
½ tsp. salt
3/4 cup shredded mozzarella cheese
Cook and stir ground beef and onion until meat is brown and onion
is tender. Drain off fat. Stir in marinara sauce and seasonings.
Cook over low heat for 5 minutes, stirring often.
Cool slightly and stir in half of shredded cheese.
Spray or grease a 12 cup muffin pan.
After dough is risen, divide in half. Roll one half out on lightly floured
surface to 3/8 inch thickness. With a 4-inch round cookie cutter,
cut 12 rounds. Place into prepared muffin pan, pressing to cover
bottom and sides. Spoon about ¼ cup meat mixture into
dough-lined cups; sprinkle with remaining cheese.
Bake in preheated 350 degree oven for 15 minutes or
until golden brown.
Roll remaining dough into a 14-inch circle and place on a
pizza pan, pressing up sides to form and edge.
Prick dough with a fork and let rise for 20 minutes.
Partially bake in preheated 375 degree oven for 7 to 8 minutes
or until crust just begins to brown. Use immediately with your
favorite toppings or freeze for later use. You can also use the same
method to make small individual sized pizza crusts.