Recipe courtesy of Giada De Laurentiis
Save Recipe Print
Total:
50 min
Active:
50 min
Yield:
12 muffin pizzas
Level:
Easy
Healthy
Total:
50 min
Active:
50 min
Yield:
12 muffin pizzas
Level:
Easy
Healthy

Ingredients

Directions

Watch how to make this recipe.

Special equipment: a 3 1/2 to 4-inch diameter round cookie cutter

In a large bowl, combine the chicken, mozzarella, spinach, mascarpone, Parmesan, tomato-basil sauce, basil, lemon juice, salt and pepper.

Position an oven rack in the center of the oven and preheat to 425 degrees F. Spray a standard 12-cup muffin pan with nonstick spray.

Lightly flour a work surface. Roll out the pizza dough to a thin large round, about 1/8-inch thick. Using a 3 1/2- to 4-inch-diameter round cutter, cut out 12 rounds for pizza crusts. Working with 1 crust at a time, settle 1 dough round into the prepared muffin pan. Press and pull the dough up the sides of the cup. Rotate the pan and repeat until the dough covers the bottom and sides. Pack in 2 to 3 tablespoons of filling. Repeat with the remaining dough rounds and filling.

Bake the pizzas until the crusts are golden brown and the filling is bubbling, 16 to 18 minutes. Let stand 1 minute. Then use a small knife to loosen the pizzas. Arrange on a platter and serve.

My Private Notes

Add a Note
More from:

Fun Family Weekends

Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Cauliflower Crust Pizza

Recipe courtesy of Ree Drummond

Mexican Mini-Pizzas

Recipe courtesy of Marcela Valladolid

Mini Chicken Pizzas

Recipe courtesy of Trisha Yearwood

Dessert Pizza

Recipe courtesy of Aida Mollenkamp

Breakfast Pizza

Recipe courtesy of Giada De Laurentiis

Semolina and Sun-Dried Tomato Waffle-Pizzas

Recipe courtesy of Damaris Phillips

Basic Pepperoni Pizza and Four Cheese Pizza

Recipe courtesy of Ree Drummond

Pepperoni Pizza Dip

Recipe courtesy of Guy Fieri

Browse Reviews By Keyword

          Latest Stories