This recipe for 4-ingredient mini pizzas has been a lifesaver on hectic weeknights and a guaranteed crowd-pleaser at casual get-togethers. I first discovered the trick of using refrigerated biscuit dough one busy evening when I needed dinner on the table fast but still wanted something fun and customizable. The result was a tray of golden, bubbly little pizzas that disappeared faster than I could plate them. What I love most is the contrast between the slightly crisp edges of the biscuit base and the soft, pillowy center topped with melty mozzarella and bubbling sauce. Kids and adults both adore customizing their own mini pie, which makes this a favorite in our house. The beauty of this method is in its simplicity and speed. With just a can of biscuits, a jar of pizza sauce, a block of mozzarella, and mini pepperonis, you can have hot, homemade-style pizzas in about 20 minutes. The texture is somewhere between classic thin crust and a soft pan-style pizza — golden at the rim, tender inside, and endlessly adaptable. Over the years I have used this base for everything from a quick lunch with a green salad to an impromptu movie-night buffet. It’s a great recipe to keep in your back pocket when you want something fast, satisfying, and thoroughly customizable.

Ingredients

• Refrigerated biscuit dough: 1 (16.3 ounce) can of biscuits, preferably buttermilk variety for a slightly tangy flavor and soft crumb. Brands like Pillsbury work well; look for the 8-count can for perfect individual crusts.
• Pizza sauce: 1 cup of jarred pizza sauce or marinara. Choose a brand you enjoy (for example Rao's or Classico) because the flavor carries through. If you have time, loosen it slightly with a splash of olive oil for richness.
• Shredded mozzarella: 8 ounces (about 2 cups loosely packed) of freshly shredded low-moisture mozzarella. I recommend shredding from a block because pre-shredded cheese can contain anti-caking agents that affect melting.
• Mini pepperoni: 1/2 cup mini pepperoni slices for classic flavor. Swap for diced vegetables or cooked sausage if you prefer. If avoiding pork, use turkey pepperoni or omit entirely.
• Cornmeal: For dusting the pan so the biscuit crusts lift easily and develop a slight crunch on the bottom.
• Grated Parmesan: For garnish and an extra hit of savory umami once out of the oven.

Instructions

Preheat and prepare: Preheat the oven to 400 degrees Fahrenheit. While the oven warms, lightly flour your work surface and open the can of biscuits. If the biscuits are stacked, separate them gently and let them relax for a minute so they roll out more evenly. Form the crusts: Using a rolling pin or your hands, roll each biscuit into a flat round about 1/4 inch thick and roughly 4 to 5 inches across. Aim for even thickness so they cook uniformly; thinner edges will crisp more quickly while a slightly thicker center stays tender. Prepare the pan: Dust two rimless baking sheets with cornmeal so the crusts don’t stick. Place the biscuit rounds about an inch apart; they will not expand much, so spacing is flexible. Cornmeal gives a pleasant texture and prevents tearing when you remove the mini pizzas. Add sauce and cheese: Spoon 1 to 2 tablespoons of pizza sauce onto each crust and spread gently, leaving a small rim. Divide the shredded mozzarella evenly between the rounds — tip: pile it higher than you think you need for a handsome melted layer. Top and bake: Scatter mini pepperoni or other toppings over the cheese. Bake at 400 degrees for 15 to 18 minutes, until the edges are golden brown and the cheese is melted and bubbly. If you like browned bits on the cheese, switch to broil for 1 to 2 minutes at the end while watching closely to avoid burning. Finish and serve: Remove from the oven, garnish with grated Parmesan, and let rest for a minute before serving so the cheese sets slightly. These are best enjoyed warm and fresh, though they reheat well.

Storage Tips

To store leftovers, cool completely and place in an airtight container in the refrigerator for up to 3 days. Reheat in a 350 degree Fahrenheit oven on a wire rack over a baking sheet for 8 to 10 minutes to refresh the crust and re-melt the cheese. For freezing, wrap each cooled mini pizza in plastic wrap and then foil, or arrange between sheets of parchment paper in a freezer-safe box. Thaw overnight in the refrigerator before reheating for best texture, or reheat from frozen at 375 degrees for 12 to 15 minutes.

Ingredient Substitutions

If you do not have refrigerated biscuits, use 8 small ready-made pizza dough discs or canned crescent roll dough as a quick alternative. For a gluten-free version, look for gluten-free biscuit dough or ready-made gluten-free crusts; baking time may vary slightly. Swap mozzarella for a dairy-free shredded alternative to make it lactose-free, though melting behavior will differ. Mini pepperoni can be replaced with cooked sausage, sliced mushrooms, roasted red peppers, or fresh basil for a vegetarian option.

Serving Suggestions

Serve these with a crisp green salad dressed in lemon vinaigrette or alongside a bowl of mixed olives for a simple starter. For a party, present an assembly station with assorted toppings — sliced olives, roasted peppers, cooked sausage, fresh basil, and chili flakes — and let guests build their own. Garnish with a drizzle of good olive oil and shaved Parmesan for a restaurant-style finish. These are great with a light soup for lunch or as the centerpiece of a casual dinner buffet.

Cultural Background

While these mini pizzas are a modern shortcut, they draw from classic Italian-American traditions of individual pizzas and handheld pies. Using biscuit dough is an American convenience adaptation that speeds up the process without sacrificing the pleasure of a personal pizza. Variations on small, individual pizzas exist across cultures, from the Sicilian panelle to the flatbreads of the Mediterranean, reflecting the universal joy of customizing a single-serving pie.

Seasonal Adaptations

Spring and summer call for fresh toppings like cherry tomatoes, torn basil, and arugula tossed on after baking. In autumn and winter, swap in roasted squash, caramelized onions, or sautéed mushrooms with a sprinkle of thyme for a heartier option. For holiday parties, try a white sauce base with pear slices and gorgonzola, or make dessert versions with chocolate spread, marshmallows, and sliced strawberries.

Meal Prep Tips

For meal prep, assemble the mini pizzas on baking sheets lined with parchment and flash-freeze for 30 minutes before transferring to storage containers. This prevents them from sticking together and makes portioning simple. Pack reheatable lunches by placing a few cooled mini pizzas in a container with a paper towel to absorb moisture, then reheat in an oven or toaster oven for best texture. Use silicone loaf pan liners or muffin tins to keep toppings contained if you want perfectly uniform minis.

These small pies are a wonderful combination of convenience and comfort. They remind me that some of the best meals come from simple ingredients and a little creativity. Make a double batch, invite friends over, or keep it cozy for family night — and don’t forget the extra Parmesan.