Garlic Bread Mini Pizzas (Muffin Tin)
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
12
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Calories
108 kcal
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Course
Snacks
Garlic Bread Mini Pizzas (Muffin Tin)
Description
This recipe transforms white sandwich bread into mini pizzas by cutting out 12 rounds with a large can and shaping them into muffin tin cups. A garlic butter blend, made by microwaving butter, crushed garlic, and salt, is brushed onto each bread cup before topping with pizza sauce. Finely diced red onion and mushrooms add freshness and bite, while a grated cheese mix melts to create a gooey topping. Small slices of pepperoni complete each mini pizza. Baking at 180°C heats the toppings thoroughly and crisps the bread edges to a light golden brown.
The bread rounds maintain a soft texture inside while crisping slightly on the outside, aided by the garlic butter. This method allows individual portions that are easy to pick up and eat. Using a fresh loaf helps the bread mold well in the muffin tin without crumbling, and cutting with a large 800g can ensures the pizzas fit well into the cups. The garlic and salt in the butter mix enhance the flavor foundation.
The mini pizzas can be baked until just melted and golden for immediate eating or prepared ahead and reheated. To reheat, warm them on a baking tray at 180°C for 5 to 7 minutes until hot and cheese is re-melted. Homemade pizza sauce options with tomato paste and spices provide a quick alternative. Pepperoni can be substituted or omitted as needed.
Ingredients
- 12 lices white sandwich bread , fresh (Note 1)
- 2 tbsp butter
- 2 garlic crushed, cloves
- 1/8 tsp salt
- 1/2 cup pizza sauce (Note 2)
- 1/4 cup red onion , finely diced
- 1/3 cup mushroom , finely chopped
- 3/4 cup cheese melting (I used a mix of mozzarella and tasty, equal amounts, grated
- 1/4 cup pepperoni Note 3, sliced small
Instructions
- Preheat oven to 180C/350F.
- Use a large empty can (800g/28oz canned tomato can) to cut out rounds from the bread. (Note 4)
- Mould into a muffin tin.
- Place butter, garlic and salt in a microwave-proof bowl or mug and microwave in 30 second increments until the butter is melted.
- Brush cups with butter, ensuring you use the garlic too.
- Divide the pizza sauce between the cups, then top with onion and mushrooms.
- Top with cheese then with pepperoni.
- Bake for 10 to 15 minutes, or until the cheese is melted and bread is golden on the edges.
- Serve warm!
Notes
- Use fresh bread so it molds into muffin tin cups without crumbling; stale bread can be moistened with extra butter before shaping.
- A large 800g canned tomato can is ideal for cutting bread rounds that fit well into muffin tins.
- Homemade pizza sauce can be made with tomato paste, water, garlic powder, onion powder, salt, sugar, oregano, and black pepper.
- Mini pepperoni slices can be substituted with thinly sliced "twiggy" pepperoni sticks or omitted if unavailable.
- To store and reheat, bake until cheese melts and edges turn light golden, then cool and refrigerate; reheat on a baking tray at 180°C for 5–7 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Serving | 41g | |
| Calories | 108cal | 5% |
| Carbohydrates | 9.4g | 3% |
| Protein | 3.8g | 8% |
| Fat | 6.2g | 10% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.1g | 1% |
| Cholesterol | 14mg | 5% |
| Sodium | 250mg | 10% |
| Potassium | 29mg | 1% |
| Sugar | 1.5g | 3% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 70mg | 7% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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