Mini Pizza Puffs
About Little Caesar’s Mini Pizza Puffs Copycat Recipe
These Mini Pizza Puffs are inspired by the viral Little Caesar’s Crazy Puffs — but made with better ingredients, better flavor, and way more charm. They’re essentially tiny, cupcake-sized pizzas baked in a muffin tin, giving you that crispy-chewy crust, bubbly cheese, and savory toppings in the perfect handheld bite. I used Jim Lahey’s no-knead dough for mine, but store-bought dough works beautifully too. The homemade sauce is super tomato-y and flavorful, and the pancetta adds a Totino’s Party Pizza nostalgia moment… but elevated.
Why You’ll Love It
They’re adorable and kid-friendly.
Great way to use leftover dough or odds-and-ends ingredients.
Crispy edges + gooey cheese = the best of pizza in one bite.
Easy to customize with different toppings.
Perfect for parties, game day, lunchboxes, or snacking.
Ingredients You’ll Need
Pizza dough (homemade or store-bought)
Fresh mozzarella
Pancetta cubes or pepperoni
Tomatoes, garlic, anchovies, oregano, olive oil (for the sauce)
Butter or oil for greasing the muffin tins
How to Make It
Blend the pizza sauce ingredients until smooth. Grease your muffin tins well. Press each dough ball into the muffin cups, shaping the dough up the sides. Add a spoonful of sauce, pancetta, and torn fresh mozzarella, then another sprinkle of pancetta. Bake until golden, crispy, and bubbling. Serve warm with extra sauce for dipping.
Tips for Success
Grease the entire muffin tin surface, including the top edges — the cheese will bubble over.
Press the dough gently so you don’t tear it, but make sure it reaches up the sides for a true “puff.”
Keep an eye on them toward the end; all ovens vary and the cheese can go from golden to too-dark quickly.
If using store-bought dough, let it rest at room temp for 30–45 minutes so it’s easy to stretch.
Swap toppings: pepperoni, sausage, olives, mushrooms, or chopped veggies all work great.
Frequently Asked Questions
Can I use store-bought dough?
Yes — Trader Joe’s, Whole Foods, or any grocery store fresh dough works perfectly.
Do I have to use anchovies in the sauce?
No. They add amazing umami, but the recipe is still great without them (and kids won’t notice if you keep them in).
Can I prep these ahead of time?
You can assemble them a few hours in advance and refrigerate before baking.
Can I freeze them?
Yes — bake them, let cool, freeze, and reheat in the oven or air fryer.
What to Serve With This
Side Caesar salad
Garlic bread or garlic knots
Marinara or ranch for dipping
Pesto or basil oil drizzle
A big antipasto platter
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Mini Pizza Puffs
Ingredients
- 1 lb fresh mozzarella, sliced
- 8 oz pancetta cubes or pepperonis
- Pizza dough, cut into 2 inch balls- you should have 18 balls
- 2 1/2 tomatoes sliced into quarters, I used tomatoes on the vine- about 3 inches diameter
- 2 tablespoons olive oil
- 3 anchovies
- large pinch of salt (more to taste)
- 1 teaspoon oregano
- 2 garlic cloves, grated
Instructions
- Place all ingredients into a blender (I like to use my ninja or nutribullet) and blend. Salt to taste
- Preheat oven to 400°F
- This will make 18 pizza puffs. I used a muffin tin for 12 muffins and also a 6 muffin muffin tin. Butter or oil muffin tins, it helps to also butter/oil the top area as well because the cheese can bubble over.
- Take one of the pizza dough balls and press it gently into the muffin cup, pressing the dough against the walls as well.
- Spoon in a small amount of pizza sauce, top with a small amount of pancetta, then tear 1 fresh mozzarella slice into 1/4s or 1/3s and layer on top. Then top again with a small amount of pancetta.
- Bake in oven for 25-35 minutes, until cheese is golden and bubbly. This time will vary, so keep an eye on the puffs and take them out when they look done. I cooked mine for 30 minutes.
- Remove from oven and eat as is or dip in remaining pizza sauce.
