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I made these for the first time when my nephew announced he wanted pizza for his birthday party but I only had a broken oven that couldn’t hold temperature above 375°F. The muffin tin became my workaround, and honestly, the result was better than traditional pizza anyway.

These little cups are basically everything you love about chicken pizza, baked into neat, handheld portions. The edges get crispy, the cheese melts into golden bubbles, and the chicken stays juicy inside that dough wrapper. Kids go absolutely wild for them, but I’ve also served these at adult game nights and watched grown men fight over the last one.

The beauty of pizza muffin cups is the portability. No plates needed. No floppy slices dripping grease down your arm. Just pop one in your hand and eat. They work for lunch boxes, after-school snacks, potlucks, or that moment at 10 PM when you want something more substantial than chips but don’t want to commit to a whole meal.

What These Are Perfect For

Meal prep is where these really shine. You can make a batch of 12 on Sunday, store them in the fridge, and reheat throughout the week. They hold up better than regular pizza in the refrigerator because the cup shape keeps everything contained.

They’re also great for portion control. Instead of eating half a pizza without realizing it, you eat two muffin cups and you know exactly what you’ve had. This makes them useful for anyone tracking their food intake.

Party food is another obvious use. Set out a platter of these alongside some ranch dressing and marinara for dipping, and you’ve got an appetizer that disappears fast. They’re easier to handle than pizza bagels and look more impressive without requiring more effort.

How to Store Them

Let them cool completely before storing. This matters because trapped steam makes the dough soggy. Once cool, place them in an airtight container with parchment paper between layers if you’re stacking. They keep in the fridge for 4-5 days.

For freezing, arrange them on a baking sheet first and freeze until solid, then transfer to a freezer bag. This prevents them from sticking together. They’ll keep frozen for up to 2 months. Reheat from frozen at 350°F for about 15 minutes, or thaw overnight in the fridge and reheat for 8-10 minutes.

I learned the hard way that microwaving makes the crust chewy and sad. Use your oven or a toaster oven for reheating. If you’re in a rush, an air fryer at 350°F for 5 minutes works well and crisps up the edges nicely.

Ingredients

• 1 lb pizza dough (store-bought or homemade)
• 1.5 cups cooked chicken, shredded or diced small
• 1 cup pizza sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup grated parmesan
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• Olive oil or cooking spray for the pan
• Optional toppings: diced bell peppers, sliced olives, chopped pepperoni

Instructions

1. Preheat your oven to 375°F. Grease a 12-cup muffin tin generously with olive oil or cooking spray. Don’t skip this step or you’ll be chiseling cups out of the pan later.
2. Let the pizza dough sit at room temperature for about 15-20 minutes if it was refrigerated. Cold dough tears easily and fights back when you try to stretch it.
3. Divide the dough into 12 equal pieces. I just eyeball it, but if you want precision, roll the dough into a log and cut it into sections.
4. Press each dough piece into a muffin cup, pushing it up the sides to create a little bowl shape. The dough should come up to the rim or slightly over. Some cups will look messy. That’s fine.
5. Mix the shredded chicken with Italian seasoning and garlic powder in a small bowl. This seasons the chicken throughout rather than leaving it bland inside cheesy surroundings.
6. Spoon about 1 tablespoon of pizza sauce into each dough cup. Don’t overdo it or the bottoms get soggy.
7. Add the seasoned chicken, dividing it evenly among the cups.
8. Top with mozzarella cheese, pressing it down slightly. Add any optional toppings now. Finish with a sprinkle of parmesan.
9. Bake for 18-22 minutes until the cheese is golden and bubbling and the dough edges are golden brown. The exact time depends on your oven and how thick you made the dough walls.
10. Let them cool in the pan for 5 minutes before removing. Run a butter knife around the edges if any stick.

Notes

Using rotisserie chicken is the fastest option here. One rotisserie chicken gives you more than enough meat for a double batch, and the seasoning already on the chicken adds extra flavor.

If you’re making your own dough, a slightly wetter dough works better than a stiff one for this recipe. It presses into the muffin cups more easily and stays tender after baking.

For a crispier bottom, try prebaking the empty dough cups for 5 minutes before adding the fillings. I don’t always bother with this step, but it does make a difference when I want that extra crunch.

The cheese to chicken ratio matters. Too much chicken and these feel dry. Too much cheese and you can’t taste anything else. The amounts listed here give you a good balance, but adjust based on your preferences.

You can swap mozzarella for a pizza blend or add some fontina if you want a stretchier, creamier cheese pull. Sharp cheddar works too but changes the flavor profile significantly.

These taste best within 30 minutes of coming out of the oven, but they’re still good at room temperature for parties. Just don’t let them sit out longer than 2 hours for food safety reasons.