MADE IN MINUTES MINI PIZZA CUPS
Who doesn't love cheese pizza? Dustin has crafted my love of cheese pizza and has shared it with us. How lucky are we? For this version, he offers options to make it deluxe, or feel free to stay as basic as you wish to get it done in minutes. It’s your call. Either way, you will be left with some crunchy thin-crust mini bites of cheese pizza goodness for your guests, or just yourself if you’re not one to share your pizza. I always have intentions to share buuuuttttt . . .
Servings: 12 pizza cups
Ingredients
- Cooking spray
- 2 large flour tortillas (10 inches)
- ¾ cup 183 g canned or jarred pizza sauce
- ¾ cups 86 g vegan mozzarella shreds
- Italian seasoning optional
- Toppings of choice optional
Instructions
- Preheat the oven to 425°F (220°C, or gas mark 7). Lightly spray a 12-cavity muffin tin with cooking spray.
- Use a 3-inch (7.5-cm) biscuit cutter or the top of the can of pizza sauce to cut 6 rounds from each tortilla. If using the can, empty the sauce into a bowl and wash the can before using it to cut the rounds. Save the tortilla scraps to make tortilla crisps (see tip).
- Gently push each tortilla round into a cavity in the muffin tin creating a shallow bowl. Lightly spray the rounds with cooking spray. Place 1 tablespoon (15 ml) of sauce on each round and top with 1 tablespoon (7 g) of cheese. Sprinkle with Italian seasoning and toppings of choice (if using).
- Bake for 10 to 12 minutes, until the cheese has melted and the sides of the tortilla rounds have started to brown. Pop the pizzas out of the cavities with a fork and serve warm.
- Yield 12 pizza cups
Notes
Tip
I'm a saucy guy, so I put 1 tablespoon (15 ml) of sauce on each round. If you aren't the saucy type, adjust to your liking and start with 1 to 2 teaspoons of sauce. To use the tortilla scraps, heat 2 tablespoons (30 ml) of canola or neutral oil in a medium skillet and add the tortilla scraps. Quickly sprinkle them with sea salt and gently toss to fry all sides. Remove and place on a paper towel to soak up the oil. Eat as a snack or use as a salad topper.
I'm a saucy guy, so I put 1 tablespoon (15 ml) of sauce on each round. If you aren't the saucy type, adjust to your liking and start with 1 to 2 teaspoons of sauce. To use the tortilla scraps, heat 2 tablespoons (30 ml) of canola or neutral oil in a medium skillet and add the tortilla scraps. Quickly sprinkle them with sea salt and gently toss to fry all sides. Remove and place on a paper towel to soak up the oil. Eat as a snack or use as a salad topper.