Mini Pepperoni and Mozzarella Pizzas with Rosemary

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Individual pizzas topped with pepperoni and melted mozzarella, baked with a hint of rosemary for a classic and savory bite. This italian-inspired pizza ready in about 35 minutes pairs (about 12 oz) Pizza dough, Tomato sauce, shredded Mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 6 Italian cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Roll pizza dough on a floured surface to a 12-inch circle, then cut into 6 equal wedges.
  2. Step 2: Place wedges on a baking sheet lined with parchment paper. Spread 1/2 cup tomato sauce evenly over each wedge, leaving a 1/2-inch border.
  3. Step 3: Sprinkle 1/4 cup shredded mozzarella and 1/2 oz pepperoni slices over sauce on each wedge. Sprinkle with 1/2 tsp fresh rosemary and 1/4 tsp salt.
  4. Step 4: Drizzle each pizza with 1/2 tbsp olive oil. Bake for 12-15 minutes until crust is golden and cheese is bubbly.
  5. Step 5: Let cool for 2 minutes before serving.

Equipment for this recipe

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Frequently asked questions

How long does Mini Pepperoni and Mozzarella Pizzas with Rosemary take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mini Pepperoni and Mozzarella Pizzas with Rosemary?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (about 12 oz) pizza dough from drying out.

Can I substitute ingredients in Mini Pepperoni and Mozzarella Pizzas with Rosemary?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mini Pepperoni and Mozzarella Pizzas with Rosemary for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mini Pepperoni and Mozzarella Pizzas with Rosemary?

Italian pizza like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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