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This personal pepperoni pizza recipe is made with a homemade crust, a quick and flavorful sauce, melted mozzarella, and plenty of pepperoni. Perfectly portioned for one or two people, it’s easy to make and delivers all the flavors of your favorite pizzeria pizza right from your own kitchen.
Pair your personal pizza with a fresh Caprese Salad, a tangy Italian Pasta Salad, or a warm bowl of Tomato Soup for a complete and satisfying meal.
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Why You’ll Love This Recipe
- Easy to Make: The homemade crust comes together with just a bowl and spoon—no fancy equipment needed.
- Bold Flavors: The quick homemade sauce adds a rich, delicious taste to your pizza.
- Flexible Size: Works for a 12-inch round thin crust or a 9×13-inch rectangular pizza.
- Customizable: Add your favorite toppings to make it your own.
- Scalable: Double the recipe to make more pizza for a larger group.
A personal-sized pizza is a perfectly portioned version of a classic pizza, typically 7 to 12 inches in diameter. This small pizza recipe gives you all the flavors of your favorite pizza with a homemade crust that’s crisp on the outside and soft inside, a rich, flavorful sauce, gooey mozzarella cheese, and plenty of pepperoni. It’s the ideal pizza for one person or for sharing with someone—no waste, no leftovers, just a freshly baked pizza made to enjoy right away!
Ingredients
If you have any ingredients leftover from this mini pizza recipe, check out our Leftover Ingredients Recipe Finder.
For the Pizza Dough:
- Yeast: Use either active dry yeast or instant yeast. Instant yeast, like Platinum Yeast from Red Star can be mixed directly into the flour. Active dry yeast, such as Fleischmann’s Active Dry Yeast, needs to be dissolved in warm water before use. Check the package for the best-by date for best results. Leftover yeast can be used to make a small loaf of French Bread.
- Water: Use ⅓ cup of warm water (100-110°F) to activate the yeast. Avoid water hotter than 130°F, as it can kill the yeast.
- Flour: All-purpose flour works well, but bread flour creates a chewier crust if preferred.
- Sugar: A small amount helps activate the yeast and softens the dough for a fluffier crust.
- Salt and Garlic Powder: These enhance the flavor of the crust. Don’t skip them!
- Olive Oil: Adds flavor and moisture to the dough. Extra virgin olive oil, the least processed and highest-quality option, has a rich olive taste and retains natural vitamins and minerals.
For the Pizza Sauce:
- Olive Oil: Use a small amount to sauté the garlic for added aroma and flavor.
- Garlic: Fresh garlic (1 clove) gives the sauce texture and flavor. Alternatively, use ⅛ teaspoon of garlic powder for a quick, no-cook sauce.
- Canned Tomatoes: Crushed tomatoes work best. You can also use whole, peeled tomatoes and blend them to your preferred consistency. Use leftover canned tomatoes in Meat Sauce or Caponata.
- Tomato Paste: A little goes a long way to intensify the flavor. Freeze leftover paste in ice cube trays, then store in a zip-top bag. Use leftover paste in Lasagna Soup or Baked Black Bean Tacos.
- Sugar: A pinch balances the acidity of the tomatoes.
- Seasonings: Dried basil and salt keep the sauce simple and flavorful.
For the Pizza:
- Mozzarella Cheese: Shred your own for better melting. Pre-shredded cheese contains anti-caking agents that can affect texture. Use leftovers in Italian Chopped Salad, Stuffed Shells, and Hot Spinach Dip.
- Pepperoni: About 1 ounce (around 15 slices) evenly covers the pizza. Leftover pepperoni is perfect for a Pizza Bowl or mini Muffuletta!
Best Toppings For Pepperoni Pizza
Take your homemade pepperoni pizza to the next level with these topping ideas. Whether you prefer vegetables, extra meat, or a mix of cheeses, these options can add variety and flavor:
- Sliced Bell Peppers: Bring color and crunch to your pizza.
- Olives: Add a salty, briny kick with black or green olives.
- Additional Cheeses: Try sharp cheddar or smoky gouda alongside mozzarella.
- Cooked Sausage: A hearty choice for meat lovers.
- Cooked Chicken: A lighter, flavorful meat option.
- Crispy Bacon Bits: Sprinkle on for smoky, crunchy goodness.
- Arugula: A peppery, vibrant finishing touch.
How To Make A Pepperoni Pizza
These step-by-step photos and instructions help you visualize how to make a personal pizza. See the recipe below for ingredient amounts and full recipe instructions.
- Make the Dough: Add ⅓ cup of warm water (100-110°F) to a large bowl.
Pro Tip: Use an instant-read thermometer to check the water temperature; it should be between 100-110°F. Water hotter than 130°F can kill the yeast. If you don’t have a thermometer, test the water with your fingertips—it should feel comfortably warm, not hot.
- Activate the Yeast: Sprinkle the yeast over the water and let it sit for about 2 minutes. The mixture should look slightly foamy with bubbles forming.
- Add Flavorings: Stir in the sugar, salt, garlic powder, and olive oil.
- Incorporate the Flour: Add the flour and mix with a spoon until the dough starts to come together. If the dough feels too wet, add a little more flour until it can be handled.
Note: The dough will initially look shaggy and lumpy but will smooth out after kneading.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for about 3 minutes with lightly floured hands, adding flour a teaspoon at a time if the dough is sticky. The dough should feel soft and smooth after kneading.
- Let the Dough Rise: Lightly grease a large bowl with oil. Place the dough in the bowl, turning it to coat all sides with oil. Cover with plastic wrap, foil, or a clean towel and let it rise in a warm, draft-free spot for about 30 minutes, or until doubled in size.
Pro Tip: If your kitchen is too cold, place the dough in the oven. Preheat the oven for 1 minute, then turn it off and let the dough rise inside. Alternatively, leaving the oven light on may provide enough warmth.
- Make the Pizza Sauce: Heat olive oil in a 1-quart saucepan over medium heat. Add minced garlic and sauté for 30 seconds, stirring frequently.
- Add Remaining Sauce Ingredients: Stir in the crushed tomatoes, tomato paste, sugar, dried basil, and salt.
- Simmer the Sauce: Reduce heat to low and let the sauce simmer for 15 minutes, stirring occasionally.
- Assemble the Pizza: Punch the dough down to release air. Transfer to a lightly floured surface and roll it into a circle or press it into a lightly greased small rectangular pan.
Pro Tip: A 9×13-inch baking sheet (quarter sheet pan) works well for thin-crust pizza. If the dough resists rolling, cover it with a kitchen towel and let it rest for 10 minutes before trying again.
- Shape the Crust: Pinch or fold the edges to form a crust.
- Dock the Dough: Use a fork to poke holes across the dough to prevent bubbles from forming during baking.
- Add Olive Oil and Sauce: Brush the dough lightly with olive oil. Spread a thin layer of sauce over the dough, leaving about ½ inch around the edges.
- Add Cheese: Sprinkle shredded mozzarella cheese evenly over the sauce.
- Add Pepperoni: Arrange slices of pepperoni evenly over the cheese.
- Bake the Pizza: Preheat the oven to 400°F (200°C). Bake the pizza for 18-20 minutes, or until the cheese is melted and bubbly.
- Slice and Serve: Let the pizza cool slightly, then slice and enjoy!
Note: For thick-crust pizza, roll the dough out less thinly before assembling.
Expert Tips
- Read Before You Start: Review the entire recipe and Ingredient Notes before beginning. These sections provide helpful details about yeast types and tips for getting the best results.
- Save Time with Store-Bought Dough: While homemade dough delivers the best flavor and texture, pre-made pizza dough from the grocery store bakery can be a quick and easy option.
- Grate Your Cheese: For better melting and flavor, shred your own mozzarella. Pre-shredded cheese often contains anti-clumping agents that affect how it melts.
- Check Your Yeast: Ensure your yeast is active by dissolving it in warm water. If it bubbles and foams, it’s good to go!
Frequently Asked Questions
Yes, store-bought pizza dough works well if you’re short on time. Look for it in the bakery section or refrigerator of your grocery store.
Yes! After letting the dough rise, shape it into a ball and lightly coat it with olive oil. Place it on a sheet pan lined with plastic wrap or parchment paper and freeze for about 2 hours. Once frozen, transfer the dough to a zip-top bag, removing as much air as possible before sealing. The dough can be stored in the freezer for up to 3 months. When ready to use, thaw it in the refrigerator overnight and let it come to room temperature before shaping and adding toppings.
Leftover pizza can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave, oven or on a skillet.
Yes, the sauce can be prepared up to 3 days in advance and stored in the refrigerator.
Explore More Mini Pizza Options
Craving more pizza but prefer to keep it small? Try these creative alternatives to satisfy your mini pizza cravings:
- Detroit Style Pizza: A square-shaped, deep-dish pizza with a crispy crust and layered toppings.
- French Bread Pizza: A quick and easy small pizza made using French bread as the base—perfect for repurposing leftover bread.
- Portobello Mushroom Pizza: A low-carb mini pizza option that uses a hearty portobello mushroom cap as the crust.
- Pizza Bowl: All the flavors of a small pepperoni pizza without the crust—great for gluten-free or low-carb diets.
- Crustless Pizza Quiche: A crust-free, savory option packed with classic pizza flavors.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
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Personal Pepperoni Pizza
Ingredients
For the Crust
- ⅓ cup warm water (between 100-110°F)
- 1 teaspoon active dry yeast * see notes below if using instant yeast
- ½ teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- 1 tablespoon olive oil -plus 1-2 teaspoons more for greasing the bowl and brushing over the top of the pizza dough before baking
- 1 cup all-purpose flour
For the Sauce
- ½ tablespoon olive oil
- 1 clove garlic -minced
- ½ cup canned crushed tomatoes (4-ounces)
- 1 teaspoon tomato paste
- ¼ teaspoon sugar
- ¼ teaspoon dried basil
- ¼ teaspoon salt
For the Pizza
- 1½ cups shredded mozzarella cheese (5-ounces)
- 15 slices pepperoni (1-ounce)
Instructions
Make the Crust
- Add ⅓ cup of warm water (100-110°F) to a large bowl.Pro Tip: Use an instant-read thermometer to check the water temperature; it should be between 100-110°F. Water hotter than 130°F can kill the yeast. If you don’t have a thermometer, test the water with your fingertips—it should feel comfortably warm, not hot.
- Sprinkle the yeast over the water and let it sit for about 2 minutes. The mixture should look slightly foamy with bubbles forming.
- Stir in the sugar, salt, garlic powder, and olive oil.
- Add the flour and mix with a spoon until the dough starts to come together. If the dough feels too wet, add a little more flour until it can be handled.Note: The dough will initially look shaggy and lumpy but will smooth out after kneading.
- Turn the dough out onto a lightly floured surface. Knead for about 3 minutes with lightly floured hands, adding flour a teaspoon at a time if the dough is sticky. The dough should feel soft and smooth after kneading.
- Lightly grease a large bowl with oil. Place the dough in the bowl, turning it to coat all sides with oil. Cover with plastic wrap, foil, or a clean towel and let it rise in a warm, draft-free spot for about 30 minutes, or until doubled in size.Pro Tip: If your kitchen is too cold, place the dough in the oven. Preheat the oven for 1 minute, then turn it off and let the dough rise inside. Alternatively, leaving the oven light on may provide enough warmth.
Make the Sauce
- Heat olive oil in a 1-quart saucepan over medium heat. Add minced garlic and sauté for 30 seconds, stirring frequently.
- Stir in the crushed tomatoes, tomato paste, sugar, dried basil, and salt.
- Reduce heat to low and let the sauce simmer for 15 minutes, stirring occasionally.
Assemble the Pizza
- Preheat the oven to 400°F (200°C).
- Punch the dough down to release air. Transfer to a lightly floured surface and roll it into a circle or press it into a lightly greased small rectangular pan.Pro Tip: A 9×13-inch baking sheet works well for thin-crust pizza. If the dough resists rolling, cover it with a kitchen towel and let it rest for 10 minutes before trying again.
- Pinch or fold the edges to form a crust.
- Use a fork to poke holes across the dough to prevent bubbles from forming during baking.
- Brush the dough lightly with olive oil. Spread a thin layer of sauce over the dough, leaving about ½ inch around the edges.
- Sprinkle shredded mozzarella cheese evenly over the sauce.
- Arrange slices of pepperoni evenly over the cheese.
- Bake the pizza for 18-20 minutes, or until the cheese is melted and bubbly.
- Let the pizza cool slightly, then slice and enjoy!Note: For thick-crust pizza, roll the dough out less thinly before assembling.
Notes
- Read Before You Start: Review the entire recipe and Ingredient Notes before beginning. These sections provide helpful details about yeast types and tips for getting the best results.
- Save Time with Store-Bought Dough: While homemade dough delivers the best flavor and texture, pre-made pizza dough from the grocery store bakery can be a quick and easy option.
- Grate Your Cheese: For better melting and flavor, shred your own mozzarella. Pre-shredded cheese often contains anti-clumping agents that affect how it melts.
- Check Your Yeast: Ensure your yeast is active by dissolving it in warm water. If it bubbles and foams, it’s good to go!
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Made this over the weekend, it was great.
Terrific recipe.