These appear to be individual deep-dish pizza cups baked in small foil cups, filled with pizza sauce, mozzarella, pepperoni, cooked ground beef/sausage, bell pepper, and black olives. Here is a detailed recipe based on the picture.
Ingredients — Makes 8 Mini Pizza Cups
For the pizza cups
1 lb (450 g) pizza dough, homemade or store-bought
½ cup (120 g) pizza sauce or thick marinara sauce
1½ cups (150 g) shredded mozzarella cheese
½ cup (50 g) cheddar or pizza-blend cheese, optional
½ cup (75 g) cooked ground beef or Italian sausage, crumbled
12–16 slices pepperoni, cut into smaller pieces
½ green bell pepper, finely diced
¼ cup (35 g) black olives, sliced
½ small onion, finely diced, optional
1 tbsp olive oil
½ tsp Italian seasoning
¼ tsp garlic powder
¼ tsp black pepper
¼ tsp salt, or to taste
1–2 tbsp grated Parmesan, optional
A pinch of red pepper flakes, optional
For greasing
1–2 tsp olive oil or cooking spray
Allergen note: The recipe contains wheat/gluten and milk/dairy. Depending on the dough, cheese, sauce, and sausage used, there may also be soy, egg, or other allergens. Check package labels if cooking for someone with allergies.
Full Step-by-Step Recipe
1. Prepare the meat
If using raw ground beef or sausage:
Heat a skillet over medium heat.
Add the meat and break it into small crumbles.
Cook until completely browned.
Drain excess grease.
Season with a little salt, pepper, garlic powder, and Italian seasoning.
Let it cool slightly.
Do not put raw ground meat directly into the pizza cups. Cook it first.
2. Prepare the vegetables
Dice the bell pepper and onion into very small pieces.
For a softer filling, sauté them in about 1 teaspoon olive oil for 2–3 minutes.
Drain excess moisture from the vegetables and olives. Excess water can make the pizza cups soggy.
3. Prepare the dough
Preheat the oven to 375°F (190°C).
Lightly grease 8 small oven-safe aluminum/foil cups or a muffin pan.
Divide the pizza dough into 8 equal portions.
Roll or stretch each piece into a circle approximately 5–6 inches (13–15 cm) wide.
Gently press the dough into each cup.
Push the dough up the sides to create a little pizza “bowl.”
Don’t make the dough excessively thick at the bottom.
4. Add the pizza sauce
Put approximately 1 tablespoon of pizza sauce into each dough cup.
Spread it over the bottom without completely covering the raised dough edges.
5. Add the toppings
For each cup, layer approximately:
A little mozzarella
Cooked ground beef/sausage
Bell pepper
Pepperoni
Black olives
More mozzarella
A tiny sprinkle of Italian seasoning
Finish with a few pieces of pepperoni and olives on top for the appearance shown in the picture.
Tip: Don’t overfill them. Cheese and toppings expand/melt while baking.
6. Bake
Place the cups on a sturdy baking tray.
Bake at:
375°F (190°C) for approximately 18–25 minutes
They are ready when:
The cheese is melted and bubbling.
The top is golden brown.
The pepperoni is lightly crisp.
The dough around the edges is browned.
The bottom of the dough is cooked through.
For a darker, more browned cheese topping, switch to broil for 1–2 minutes at the end.
Watch carefully under the broiler.
7. Rest and serve
Remove from the oven and allow the pizza cups to rest for 5 minutes.
If using aluminum cups, remember that they will be very hot.
Serve with:
Extra pizza sauce
Ranch dressing
Garlic butter
Parmesan
Chili flakes
Fresh basil or parsley
How to Get the Look in Your Picture
For that particular appearance:
Use mozzarella with good melting ability.
Put some cheese under and over the toppings.
Use small pieces of browned ground beef.
Add sliced black olives near the surface.
Use green bell pepper and small pepperoni pieces.
Don’t cover everything with sauce.
Bake until the cheese develops golden-brown spots.
Use individual fluted aluminum cups for the distinctive shape.
Easy Homemade Pizza Dough
If you want to make the dough yourself:
Ingredients
2½ cups (315 g) all-purpose flour
1 tsp instant yeast
1 tsp sugar
1 tsp salt
1 tbsp olive oil
¾ cup (180 ml) warm water, approximately
Method
Mix flour, yeast, sugar, and salt.
Add warm water and olive oil.
Mix until a dough forms.
Knead for 6–8 minutes until smooth.
Place in an oiled bowl.
Cover and let rise for 60–90 minutes, or until approximately doubled.
Divide into 8 pieces.
Roll and use for the pizza cups.
Approximate Nutrition
Nutrition varies substantially according to the dough, cheese, meat, and portion size. For 1 of 8 pizza cups, using the ingredients above, a reasonable estimate is:
Nutrient Approx. per cup
Calories 300–350 kcal
Protein 15–18 g
Carbohydrates 25–30 g
Fat 15–19 g
Saturated fat 6–8 g
Fiber 1–2 g
Sugars 2–4 g
Sodium 600–850 mg
Calcium 180–250 mg
These are estimates, not laboratory values. Sodium can be considerably higher with salty pepperoni, sausage, olives, and packaged pizza sauce.
To reduce calories
Use less cheese.
Choose lean ground turkey/chicken.
Use turkey pepperoni.
Increase vegetables.
Make smaller cups.
To increase protein
Add extra lean meat.
Use part-skim mozzarella.
Add chicken or turkey.
Serve with a high-protein side such as Greek yogurt-based dip.
Gluten-Free Version
Use a certified gluten-free pizza dough and verify that:
Pizza sauce is gluten-free.
Pepperoni is gluten-free.
Sausage/meat is gluten-free.
Seasonings are gluten-free.
Avoid ordinary pizza dough because it contains wheat.
Dairy-Free Version
Use:
Dairy-free mozzarella-style cheese
Dairy-free Parmesan alternative, if desired
Check the meat and sauce labels as well.
Vegetarian Version
Simply omit the beef/sausage and use:
Mushrooms
Bell peppers
Onion
Olives
Jalapeños
Spinach
Corn
Extra cheese
For a meatier texture, finely chopped mushrooms sautéed until their moisture has evaporated work particularly well. Recipe Q&A
Can I use refrigerated pizza dough?
Yes. It’s one of the easiest options. Bring it close to room temperature before stretching so it doesn’t spring back.
Can I use puff pastry?
Yes, but the result will be flakier and more buttery, rather than tasting like traditional pizza dough.
Can I make these without foil cups?
Yes. A standard muffin tin works very well. Grease it thoroughly and press the dough into the muffin wells.
Can I prepare them ahead of time?
Yes. Assemble them several hours ahead and refrigerate until ready to bake. For best texture, don’t leave assembled uncooked cups refrigerated for more than about a day.
Can I freeze them?
Yes. Bake them first, cool completely, wrap individually, and freeze.
Reheat from frozen at approximately 350°F (175°C) until hot throughout.
Why is my bottom crust soggy?
Common causes are:
Too much sauce
Wet vegetables
Too many toppings
Dough that is too thick
Underbaking
Use thick pizza sauce and drain vegetables/olives well.
Why did the dough shrink?
Pizza dough contracts when it’s cold or hasn’t relaxed. Let it sit at room temperature for 15–30 minutes before shaping.
Can I use mozzarella only?
Absolutely. Mozzarella gives the classic pizza stretch. Adding a little cheddar gives a stronger, richer flavor.
Can I make them spicy?
Yes. Add:
Jalapeños
Crushed red pepper
Spicy sausage
Hot pepperoni
A drizzle of chili oil after baking
How do I know the meat is safe?
Ground beef should reach 160°F (71°C) internally; ground poultry should reach 165°F (74°C). A food thermometer is the most reliable way to check.
How should leftovers be stored?
Refrigerate in a covered container within about 2 hours of cooking. Use within 3–4 days and reheat until steaming hot.
Can I make mini versions for a party?
Yes. Divide the dough into 12–16 portions and use a mini muffin pan. Reduce the baking time and start checking them around 12–15 minutes.
What cheese gives the best browning?
A combination of low-moisture mozzarella + a little cheddar or Parmesan gives excellent melting and browning.
Can children eat these?
Yes, provided the ingredients are age-appropriate and the pizza is cooled before serving. Cut the pieces into suitable sizes, and be mindful of choking hazards such as whole olive pieces.
Simple Formula to Remember
Dough → sauce → cheese → cooked meat → vegetables → pepperoni → cheese → bake → rest.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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