PIZZA MUFFINS | EASY, Portable, CHEEESY!

PIZZA. MUFFINS. need I say more?! I don't think so. They're cheesy. They're saucy. They're PORTABLE. I could literally eat 15 of these. make them. xoxo T IG: www.instagram.com/thetessasmith/ TikTok: www.tiktok.com/@thetessasmith MUSIC BY: "After School Special" by Eli Kahn IG: @elikahnmusic www.elikahnmusic.com RECIPE: Yield: 6 muffins MUFFIN INGREDIENTS: 👽1 pizza dough ball (outlined below) 👽8oz mozarella cubes, about 1/4 in cubez 👽6 large slices of pepperoni, cut into 1/8 in cubes 👽1ish cup red sauce, frozen into cubes (YES, FROZEN!!) 👽2 tbsp butter, melted 👽2oz parmesan, plus a little more for topping PIZZA DOUGH INGREDIENTS: 👽2 cups bread flour 👽1/2 tsp sugar 👽1 1/8 tsp (1/2 packet) instant dry yeast 👽1 tsp kosher salt 👽3/4 cup water 👽2 tbsp olive oil, divided I used Bobby Flay’s pizza dough recipe here and just cut it in half. While you could probably do this without a stand mixer it makes it a million times easier. Add flour, sugar, kosher salt, and 1 1/8 tsp or one half packet instant dry yeast to the bowl. Use the dough hook attachment on your mixer and mix on “stir” just to incorporate those ingredients. While that’s mixing combine 3/4 cup filtered water and 1 tbsp olive oil. With the mixer on, slowly add in the liquid mixture. If the dough seems dry add in 1 tbsp at a time until it starts coming together. And listen, we want this dough to be pretty sturdy so it holds up against the muffin formation. Plop the dough onto a slightly floured surface and continue to knead for about a minute by hand until it’s in a nice and smooth ball. Add that remaining 1ish tbsp of olive oil to the bowl and plop the pizza dough in there. Let rise until doubled in size, about an hour. Place your muffin tin in the oven and preheat it to 450F. We’re intentionally heating the muffin tin first. Divide your dough into 6 pieces. If you can use a scale that would be preferred. Roll into balls then roll out into 6-8in rounds, thinning it out around the edges. If you want to be crazy you can divide your mozzarella and pepperoni cubes in 6 so you have the exact amount in each muffin. Add 2-3 cubes of sauce - my cubes were approx 1/2in x 1in. The frozen cubes are important because we need to assemble the muffins PRIOR to putting them in the muffin tin and if it’s liquid sauce it’s just messy and doesn’t hold together, ok? Ok. Fold up the muffins after filling them, sealing the bottoms and laying them flat on their butts/seams to rest. Your oven should be preheated by now so remove your muffin tin and put it on a rimmed baking sheet. (SERIOUSLY) Use a pastry brush to coat the tins with some melted butter. Carefully add a muffin to each lil hole, brush over more butter, top with grated parm, and bake for 15-20 minutes or until deeply golden. Wait 5-10 minutes until diving in because these suckers are basically lava. Some of your muffins will probably explode out the sides and leak saucey cheesy goodness so just don’t sweat it. They’re delish regardless. Dip in extra red sauce and ENJOY.