You guys. Seriously, these tiny little Pepperoni Pizza Bites blow my mind. They are so delicious, and moist, and delectable, and yum, and every other word out there for omg-get-in-my-mouth-now, you’re going to want to make them everyday. I want to make them everyday. Like my pepperoni pizza waffles and pepperoni bread knots, I need more pepperoni. I have a problem, and I don’t want help. Just more pepperoni, and more pepperoni pizza bites.
Right meow.
These little flavor-poppin’ yummies whip up in just minutes and when I first started experimenting with pepperoni pizza bites, I noticed that more often than not, they were really dry and required a ton of sauce in order to be choked down, which isn’t a good thing, definitely, and I wanted to correct that to get a more balanced bite. Cheeses like Parmesan and mozzarella don’t add a lot of moisture, and adding more milk just thins the batter, so I went with a full-fat ricotta, and wow did it even make a huge difference!
The ricotta added moisture as well as density, which allowed the bites to rise properly without turning into dry little chunks of meh. I’m seriously obsessed. So is my husband. And the girls. Yum. I mixed the whole thing in a single bowl, then used a mini ice cream scooper (or melon-baller) to dish them into a mini muffin pan. Bake. Devour. Repeat.
Want to make some of these pepperoni pizza bites for yourself? Then grab the recipe below!
Ingredients
- 1 C Flour
- ¾ tsp Baking Powder
- 1 Tbsp Basil
- 2 tsp Oregano
- 2 tsp Garlic Powder
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
- ⅔ C Milk
- 1 Egg Lightly Beaten
- ½ C Full-Fat Ricotta
- 1 C Shredded Mozzarella
- ⅓ C Freshly Grated Parmesan
- 1 ½ C Pepperoni diced
- 1 C Marinara for dipping
Instructions
- Preheat oven to 375 degrees.
- In a large bowl, whisk together the flour, baking powder, spices, salt and pepper. Combine the milk, egg, and ricotta, mix well, then add the bowl with the dry ingredients. Stir gently, then add the mozzarella, Parmesan, and pepperoni and continue to stir until just combined.
- Grease a mini muffin pan and add 2 Tbsp of the batter to each cup, then bake for 15-20 minutes, or until the tops are puffed and golden. Remove from the oven and serve immediately with warmed marinara for dipping.
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Julie says
Hi!
Someone tried to do in advance and freeze it?
Karly says
Hi Julie!
I’ve not tried to freeze them, but I can’t see a reason that it shouldn’t work out just fine, though they would be a bit soft after thawing. I’d likely pop them back in the oven to crisp them a bit, if that helps!
amber.m says
Dude! Yum!
Chris @ Celebrations At Home says
These are so cute and perfect for a party. I bet I could eat my weight in these because you know, mini food calories don’t count! 😉
Belinda Skellern says
These look great Karly. Pinning this to try later.
allie@ThroughHerLookingGlass says
These are so cute and look so delicious! Definitely trying these for my next party.
Catherine says
I just love this! This looks like so much fun! What a great treat. Pinning. xo, Catherine
Julianne @ Beyond Frosting says
What a fun appetizer!
Lucy @ Bake Play Smile says
Wow!!! I am in love with these. I’ve got al the ingredients at home so I’m definitely going to make a batch tomorrow. I love the idea of using an ice-cream scoop to get them into the muffin holes!