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Quick and simple mini pizzas served on a black board.
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5 from 31 votes

Best Mini Pizzas (Easy Coin Pizzas)

Mini Pizza is an easy-to-make pizza with a thin and crispy crust and bursts with flavors of margherita sauce, the softness and richness of mozzarella cheese, and the sweet aroma of basil leaves.
Prep Time5 minutes
Cook Time10 minutes
Resting time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Appetizer, Snack
Cuisine: American, Italian
Servings: 24 mini pizzas
Calories: 98kcal
Author: Kushi

Equipment

Ingredients

For the dough

  • 3 cups All purpose flour
  • 1.5 cups Water lukewarm
  • 1 teaspoon Salt
  • 2 teaspoon Sugar
  • 2.5 teaspoon Active dry yeast 1-packet
  • 1 tablespoon Olive oil

For the topping

  • 1 cup Pizza sauce or any tomato sauce of your choice
  • 8 oz Mozzarella cheese
  • 3 medium Tomatoes sliced
  • 10 leaves Basil torn
  • 1 teaspoon Dried basil leaves Italian or pizza seasoning

Instructions

Step 1 - Prepare the pizza dough

  • In a bowl with warm water, add sugar and salt and mix.
    1.5 cups Water, 1 teaspoon Salt, 2 teaspoon Sugar
  • Sprinkle the yeast and cover it for 5 to 10 minutes or until the yeast is activated.
    2.5 teaspoon Active dry yeast
  • Now add flour, and knead it until you get a smooth elastic dough. You may have to vary the amount of flour depending on the weather condition.
    3 cups All purpose flour
  • Brush the bowl with olive oil. Transfer the dough. Cover and let it sit for 1 hour and 30 minutes or until nearly doubled in size.
    1 tablespoon Olive oil

Step 2 - Prepare the pizza

  • Preheat the oven to 425 degrees F (220 ℃).
  • Transfer the risen dough from Step 1 to a well-floured surface, punch the dough, and roll it to desired shape and thickness. I have divided the dough into two portions. 
  • Roll each portion of the dough to ¼ inch thickness and, using a cookie cutter, cut them into rounds, re-rolling scraps as necessary.
  • Place these rounds in a single layer on a baking sheet lined with parchment paper or on flour or corn-meal-dusted baking pan.
  • Top each mini-pizza base the way you desire. I have topped it in the following two ways: 
    First method: Add a teaspoon of sauce, followed by a thick slice of fresh mozzarella, a slice of tomato, and sprinkle some dried basil leaves.  
    Second method: Add a teaspoon of sauce, then add half slice of tomato and half slice of mozzarella and sprinkle some dried basil. This is to give a new look to your mini pizzas.
    1 cup Pizza sauce, 8 oz Mozzarella cheese, 3 medium Tomatoes, 1 teaspoon Dried basil leaves
  • Bake in the preheated oven for 4 to 6 minutes or just until cheese melts.
  • Sprinkle some fresh basil as soon as it is out of the oven.
    10 leaves Basil
  • Mini Pizzas or Coin Margherita Pizza is now ready. Serve and enjoy.

Video

Notes

Expert Chef Tips

  1. You can reuse the dough scraps/trimmings to roll them out again and make more mini pizzas.
  2. Use a pizza stone to cook the pizzas faster and to make the base light and crispy! Pizza stone helps retain heat and distribute it evenly to the pizza base during baking, making it light and crispy. Make sure the pizza stone is well heated before placing mini-pizzas over them. If you do not have a stone, you can achieve a similar effect by preheating a cookie sheet or a perforated pizza sheet.
  3. You can use store-bought pizza dough if you are short on time to prepare the dough from scratch at home.
  4. For a buttery/rich crust, similar to store-bought pizza, apply melted butter or olive oil on the pizza base before spreading the sauce. This will also prevent the base from becoming soggy.

Other Mini Pizza Ideas

If you are looking for inspiration for other similar mini pizza recipes to be served as appetizers or snacks at parties or gatherings, you can check out the following recipes.

Storage and Make-Ahead Instructions

These Mini Pizzas / Coin Pizzas can be made ahead of time. The mini pizzas can be assembled on cookie sheets and then placed in the freezer to firm up. Once frozen, they can be transferred to freezer-safe storage bags and stored for up to 3 months. When ready to bake, directly place them in a preheated oven to cook them through. Add 3 to 4 minutes to the cooking/baking time to account for frozen pizzas.
If you have leftover mini-pizzas, you can store them in the refrigerator for up to 3 days. You can reheat them (usually about 4 to 5 minutes) over a griddle/pan, toaster oven, oven, air fryer, etc.

Topping Ideas

  • Cheese: Melting cheese goes well in this recipe, such as Mozzarella, Cheddar, Monterey Jack, Gruyere, Provolone, etc. But you may also try Mexican cheese, Parmesan, Feta, Blue Cheese, etc.
  • Meat: Grilled chicken, Italian sausage, pepperoni, prosciutto, bacon, ham, chorizo, shrimp, etc.
  • Vegetables: Roasted red/yellow peppers, sweet corn, peas, onions, sauteed mushrooms, green peppers, blanched spinach, cherry tomatoes, kalamata/green olives, jalapenos, banana peppers.
  • Other: Grilled/Fresh pineapple, cooked beans, fresh basil (or other herbs), roasted garlic, bean sprouts, Paneer (Indian cottage cheese), Tofu, etc.

Nutrition

Calories: 98kcal | Carbohydrates: 14g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 207mg | Potassium: 95mg | Fiber: 1g | Sugar: 1g | Vitamin A: 248IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 1mg