Muffin Tin Pizzas

with mushrooms and peppers

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

Vegetarian icon
A note about serious food allergies

You've had New York-style, you've had Chicago-style, you've even had (gasp) pineapple on pizza. Now, Home Chef is bringing something entirely new to the pizza game: Muffin tin pizzas. Don't worry, this isn't breakfast disguising itself. This is a medley of vegetables baked in flaky puff pastry with classic marinara and mozzarella topping, garnished with herbaceous basil pesto. We think muffin tin pizza will easily be the next combatant in the Pizza Wars™ and may even (gasp) emerge victorious.

In Your Box (serves 2)

  • 6 oz. Cremini Mushrooms
  • Info
    4 Puff Pastry Dough Squares
  • 1 Red Bell Pepper
  • Info
    2 oz. Shredded Mozzarella
  • 1 Shallot
  • 5 fl. oz. Marinara Sauce
  • Info
    2 Tbsp. Basil Pesto
  • 2 Garlic Cloves
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Muffin Tin
  • 1 Large Non-Stick Pan
  • 1 Baking Sheet

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Stem, seed, remove ribs, and cut red bell pepper into ½" dice Peel and halve shallot. Slice thinly. Cut mushrooms into thin slices. Mince garlic.

  • Step 2 - Par-bake the Crusts

    Par-bake the Crusts

    Remove puff pastry sheets from refrigerator. Remove paper between puff pastry sheets and place each pastry in prepared muffin tin cups. Puff pastry will overfill cups. Make a loose foil ball slightly smaller than muffin tins and press into tins. Place muffin tin in hot oven and bake until light golden brown, 12-14 minutes. While crusts bake, start filling.

  • Step 3 - Start the Filling

    Start the Filling

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add garlic, red bell pepper, mushroom, shallot, ½ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until crisp-tender, 5-7 minutes. Remove from burner.

  • Step 4 - Fill the Cups

    Fill the Cups

    Remove foil balls and evenly distribute filling into each cup, filling each ¾ full. Press filling into cups to compact. You may have extra filling. Top each with sauce and cheese, distributing evenly. Place muffin tin on prepared baking sheet to catch any drips and bake in hot oven until cheese starts to brown, 8-12 minutes.

  • Step 5 - Finish the Dish

    Finish the Dish

    Plate dish as pictured on front of card, garnishing pizza cups with pesto. Bon appétit!