Muffin Tin Pizzas

with mushrooms and peppers

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 4 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

Vegetarian
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
    742
  • Carbohydrates
    57g
  • Fat
    52g
  • Protein
    17g
  • Sodium
    1418mg

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
    1

    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
    2

    Par-bake the Crusts

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

  • Step 3 - Cook the Filling
    3

    Cook 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 red bell pepper is crisp-tender, 5-7 minutes. Remove from burner.

  • Step 4 - Fill the Cups
    4

    Fill the Cups

    Remove foil balls from puff pastry and add filling to each cup until cups are ¾ full. You may have extra filling. Press filling into cups to compact, then top each evenly with marinara sauce and cheese. Place muffin tin on a baking sheet to catch any drips. Bake in hot oven until cheese starts to brown, 8-12 minutes.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

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