Description

Indulge in the delightful experience of Bouchées Pizza, mini pizza bites that combine the comforting flavors of traditional pizza with the soft, inviting texture of cupcakes. These bite-sized treats are perfect for any occasion, whether you’re enjoying a cozy night in front of the television or seeking a quick snack for the kids. With a crispy crust and savory layers of melted cheese and tasty toppings, Bouchées Pizza is sure to impress your guests. Thanks to pre-made pizza dough, they maintain a light and airy texture while delivering that authentic pizza taste. Customize each bouchée with your favorite ingredients, making these treats a deliciously creative option for gatherings.

Ingredients

Scale

500 g pâte à pizza
200 g mozzarella râpée
100 g pepperoni
100 g sauce tomate
2 oeufs
50 g parmesan râpé

Instructions

Preheat your oven to 190°C (375°F).
Roll out the pizza dough on a floured surface to about 0.5 cm thick. Cut out circles approximately 10 cm in diameter.
Grease a standard muffin pan with cooking spray. Place each dough circle into the muffin cavities, pressing gently to fit.
In a bowl, mix together the tomato sauce, eggs, pepperoni, and shredded mozzarella. Distribute this mixture evenly into the dough-lined muffin cups.
Sprinkle grated parmesan on top of each filled cup for added flavor.
Bake for 20-25 minutes until the edges are golden and the cheese is bubbly.
Allow to cool for 5 minutes before removing them from the pan. Enjoy warm or at room temperature.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 bouchée (50g)
Calories: 136
Sugar: 1 g
Sodium: 375 mg
Fat: 7 g
Saturated Fat: 3 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 11 g
Fiber: 1 g
Protein: 7 g
Cholesterol: 49 mg

Keywords: Feel free to personalize your toppings by adding vegetables or switching out the type of cheese. Use a mini muffin pan for smaller bites or for portion control. Store any leftovers in an airtight container at room temperature for up to 2 days or freeze them for up to 2 months.