A mini pepperoni pizza made with a homemade crust, rich and flavorful pizza sauce, and plenty of cheese and pepperoni. A personal pizza is perfect for one or two people to enjoy!
This homemade pepperoni pizza has everything you want and need in a pizza - it's got a perfect crust, rich pizza sauce, plenty of gooey cheese, and loads of pepperoni! Our personal pizza is made almost entirely from scratch and you won't believe how easy it all comes together.
Jump to:
- What Is A Personal Pizza?
- Why This Recipe Works
- Ingredients
- Ingredient Notes
- How To Make A Pepperoni Pizza For One Or Two
- Expert Tips
- Frequently Asked Questions
- What Toppings Go With Pepperoni Pizza
- Serving Suggestions
- How To Store Leftover Pizza
- More Mini Pizza Recipes
- Ways To Use Leftover Ingredients
- Recipe
What Is A Personal Pizza?
A personal pizza is a small version of a typical large pizza. If you're cooking for one, a large pizza will likely leave you with plenty of leftovers. With our personal pepperoni pizza recipe, it's the perfect size for one or two people to enjoy.
Why This Recipe Works
- Made with homemade pizza dough: The dough is easy to make and is made with simple ingredients, a bowl, and a spoon. Roll the dough out to your desired thickness.
- Quick homemade pizza sauce: The pizza sauce tastes so good, you'll never purchase another jar of ready-made sauce again. It's made with simple ingredients that deliver a rich and flavorful sauce.
- Recipe doubles well: This pizza recipe yields one 12-inch round thin-crust pizza or one 9x13-inch thin-crust rectangular pizza. If you'd like to make a larger pizza, just double the ingredient amounts.
Ingredients
Ingredient Notes
See below for ways to use leftover ingredients.
For the pizza dough:
- Yeast: Yeast is a critical component in basic pizza dough. Use either active dry yeast or instant yeast. For convenience, I love using Platinum Yeast from Red Star (instant yeast). Instant yeast or quick-rise yeast has been quickly dried. Instant yeast DOES NOT need to be rehydrated in water so you can just add it to the flour mixture. If using active dry yeast, I like using Fleischmann's Active Dry Yeast. Active dry yeast has been dried and given an inactive coating. Active dry yeast MUST be dissolved in warm water before mixing with the flour. For best results, use the yeast prior to the best if used by date stamped on the package.
- Water: We use ⅓ cup of warm water which seems to be the perfect amount. Use warm water, about 100-110°F. Water over 130°F will kill the yeast.
- Flour: I use all-purpose flour in this recipe. You can substitute bread flour which will yield a chewier pizza crust.
- Sugar: Sugar increases the yeast's activity and helps to tenderize the dough.
- Salt and garlic powder: These ingredients add flavor.
- Olive oil: One tablespoon of extra virgin olive oil adds wonderful flavor to the dough. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains a more true olive taste. It also contains more of the vitamins and minerals found in olives.
For the pizza sauce:
- Olive oil: Use a little bit of olive oil to sauté the garlic.
- Garlic: Since I love bits of fresh garlic in my sauce, I use 1 clove of garlic and simmer the sauce on the stove. You can actually make pizza sauce in 5 minutes by using ⅛ teaspoon of garlic powder instead. There is no need to simmer the sauce if you're using garlic powder. Just combine the ingredients in a bowl and whisk them together.
- Canned tomatoes: Use canned crushed tomatoes. You can also use whole, peeled canned tomatoes. Pulse them briefly in a food processor or a blender to smooth out the texture.
- Tomato paste: Tomato paste is simply concentrated tomatoes. A small amount adds a tremendous amount of flavor. Look for tomato paste that comes in a tube. You can find it in the same section of your grocery store where cans are found. A tube stays good in the refrigerator for much longer than canned. You can also freeze the leftover paste in ice cube trays. When frozen, pop the cubes out of the tray and store them in a zip-top bag in the freezer.
- Sugar: A small amount of sugar cuts the acidity of the tomatoes.
- Seasonings: Use dried basil and salt for flavor.
For the pizza:
- Mozzarella cheese: I recommend shredding your own cheese rather than purchasing bagged pre-shredded cheese. The cheese will melt better when freshly shredded. Pre-shredded cheese contains preservatives that help to keep the shreds of cheese from clumping in the bag. This means that the cheese doesn't melt as well.
- Pepperoni: I use about 15 slices of pepperoni on my personal pizzas, this amount is about 1 ounce.
How To Make A Pepperoni Pizza For One Or Two
See the recipe box below for ingredient amounts and full recipe instructions.
Make the dough: Use our personal pizza dough recipe which makes THE BEST pizza dough!
- Add ⅓ cup of warm water to a large bowl.
Pro Tip: An instant-read thermometer is an accurate way of checking water temperature. The water should be between 100-110°F. If the water is too warm (over 130°F), it will kill the yeast. If you don't have a thermometer, feel the water with your fingertips. Water should be comfortably warm, not at all hot.
- Add yeast to the water. Wait about 2 minutes until you see bubbles forming. The mixture should look slightly foamy.
- Stir in the sugar, salt, garlic powder, and olive oil.
- Add in the flour and mix the dough with a spoon until the dough comes together. If necessary, add a bit more flour so the dough can be worked without feeling too wet.
Pro Tip: Your dough will be shaggy and lumpy but will become smooth after kneading.
- Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3 minutes. Add more flour, a teaspoon at a time, if the dough remains too sticky to knead. After kneading the dough should feel soft and smooth.
Pro Tip: Kneading the pizza dough helps to build up gluten. Gluten is what helps create a stretchy texture which will allow the dough to stretch without breaking. When testing this recipe, about 3 minutes was the proper time needed.
- Lightly grease a large bowl with oil. Place the ball of dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap, aluminum foil, or a clean towel. Allow the dough to rise in a warm, draft-free place until it has doubled in size, about 30 minutes.
Pro Tip: Dough won't rise if the room you're using is too cold. I often put the dough in my oven to rise. To do this, preheat your oven for 1 minute, turn it off, and place the dough bowl inside. Ensure the oven doesn't get too hot or you'll need to wait for it to cool off. Sometimes, just leaving the light on in your oven will provide enough warmth without turning on the oven.
Make the pizza sauce: Use our small batch pizza sauce recipe which is the perfect amount to use on a personal pizza!
Pro Tip: The perfect time to make the sauce is when the dough is resting and rising.
- Heat olive oil in a 1-quart saucepan over medium heat. Add minced garlic and cook, stirring frequently for 30 seconds.
- Add crushed tomatoes, tomato paste, sugar, dried basil, and salt. Stir to combine.
- Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
Assemble the pizza
- Punch the dough down to release the trapped air. Transfer the dough to a lightly floured work surface. With lightly floured hands or a rolling pin, roll the dough out into a circle or press it into a lightly greased small rectangular pan.
Pro Tip: I find that a 9x13-inch baking sheet is a perfect size to use to make a thin crust pizza. If you're having trouble getting the dough to roll out as thin as you'd like, let the dough rest under a kitchen towel for 10 minutes, then continue to roll out.
- Pinch the edges or fold them over to form a crust.
- Use a fork to poke holes over the dough to prevent any bubbles from forming while it bakes.
- Brush the top of the crust lightly with olive oil. Add the sauce in a light layer and spread it all around the pizza, leaving about ½-inch space around the edges.
- Sprinkle the pizza with shredded mozzarella cheese.
- Top the pizza with slices of pepperoni.
Cook the pizza
- Place the pizza in a preheated 400°F (200°C) oven for 18-20 minutes or until the cheese has melted.
- Slice and enjoy!
Note: The photos show a thin-crust pizza. To make a thick-crust pizza, don't roll the dough out as thin.
Expert Tips
- Read through the entire recipe and Ingredient Notes section before starting. In the Ingredient Notes, you can find information on making pizza dough with different yeast types and ingredient substitutions.
- Looking to save a little time? Although this is the best dough for pizza, if you're pressed for time go ahead and buy a small pizza crust. You can usually find pizza dough at the grocery store and some stores sell small balls of pizza dough in their bakery sections.
- For extra melty and bubbly cheese, freshly grate the mozzarella instead of purchasing already shredded cheese. Bags of pre-shredded cheeses don't melt as well.
- Make sure your yeast is active. You will know if your yeast is good to use if it dissolves in water and the mixture bubbles.
Frequently Asked Questions
Use any thinly sliced pepperoni from the grocery store.
No. Pepperoni is fine to use straight out of the package. Other meats like sausage or ground beef need to be cooked before adding them as a topping to pizza.
Traditionally, pepperoni slices are placed over the cheese where they get a little toasty. Feel free to add a sprinkling of extra cheese over the pepperoni too.
Yes. Make the pizza dough, form the dough into a ball, and roll the ball of dough in a little bit of olive oil. Place the dough in a bowl, cover it, and refrigerate for up to 3 days before baking.
To use, bring the dough to room temperature which takes about 30 minutes. Next, punch it down and let it rest again, covered for about 20 minutes. Finally, form it into your preferred shape and add your favorite toppings.
To freeze pizza dough: Prepare your pizza dough and let the dough rest. After the rise is complete, mold your pizza dough into a ball and roll in a little bit of olive oil. Place the oiled ball of dough on a sheet pan covered with plastic wrap or parchment paper and freeze for about 2 hours. Remove the frozen dough ball from the baking sheet and place it in a plastic bag. Remove as much of the air out of the bag as possible and seal it tightly. Store frozen pizza dough in the freezer for up to 3 months.
When ready to use, thaw the dough in the bag overnight, then let it come to room temperature before making your pizza.
What Toppings Go With Pepperoni Pizza
You can load this pepperoni sheet pan pizza with all kinds of toppings. Here are a few delicious ones to consider:
- Sliced bell peppers
- Olives
- Sliced peppers
- Other cheese
- Cooked sausage
- Cooked chicken
- Cooked and crumbled bacon
- Arugula
Traditional pepperoni pizza is made with pizza sauce, mozzarella cheese, and pepperoni.
Serving Suggestions
Consider serving pepperoni pizza with a side Caprese Salad, Greek Salad, Italian Pasta Salad, or Tomato Soup.
How To Store Leftover Pizza
The best way to store leftover slices of this personal pan pizza is by wrapping each piece tightly in plastic wrap. It will keep well in the refrigerator for up to 4 days.
More Mini Pizza Recipes
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this personal pepperoni pizza recipe, you might like to consider using them in any of these single serving and small batch recipes.
- Yeast: Small Loaf of French Bread, Detroit Style Pizza
- Canned tomatoes: Tomato Soup, Penne alla Vodka, Creamy Tomato Soup, Meat Sauce
- Garlic: Split Pea Soup, Tzatziki Sauce, Chicken Tortellini Soup, Broccoli Cheddar Soup
- Tomato paste: Coq au Vin, Mushroom Pasta, Chili Mac, Chicken Tagine
- Dried basil: Eggplant Parmesan, Salmon Rice Bowl, Slow Cooker Italian Chicken, Spinach and Orzo Salad
- Pepperoni: Pizza Bowl, Detroit Style Pizza, French Bread Pizza, Crustless Pizza Quiche
- Mozzarella cheese: Chicken Parmesan, Hot Spinach Dip, Baked Ziti, Spinach Manicotti, Lasagna, Eggplant Parmesan
If you've tried this personal pepperoni pizza with homemade dough and pizza sauce or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Recipe
Personal Pepperoni Pizza
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Equipment
Ingredients
For the pizza 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 pizza 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 warm water to a large bowl.Pro Tip: An instant-read thermometer is an accurate way of checking water temperature. The water should be between 100-110°F. If the water is too warm (over 130°F), it will kill the yeast. If you don't have a thermometer, feel the water with your fingertips. Water should be comfortably warm, not at all hot.
- Add yeast to the water. Wait about 2 minutes until you see bubbles forming. The mixture should look slightly foamy.
- Stir in the sugar, salt, garlic powder, and olive oil.
- Add in the flour and mix the dough with a spoon until the dough comes together. If necessary, add a bit more flour so the dough can be worked without feeling too wet.Your dough will be shaggy and lumpy but will become smooth after kneading.
- Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3 minutes. Add more flour, a teaspoon at a time, if the dough remains too sticky to knead. After kneading the dough should feel soft and smooth.
- Lightly grease a large bowl with oil. Place the ball of dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap, aluminum foil, or a clean towel. Allow the dough to rise in a warm, draft-free place until it has doubled in size, about 30 minutes.Pro Tip: Dough won't rise if the room you're using is too cold. I often put the dough in my oven to rise. To do this, preheat your oven for 1 minute, turn it off, and place the dough bowl inside. Ensure the oven doesn't get too hot or you'll need to wait for it to cool off. Sometimes, just leaving the light on in your oven will provide enough warmth without turning on the oven.
Make the pizza sauce
- While the dough is resting and rising, heat olive oil in a 1-quart saucepan over medium heat. Add minced garlic and cook, stirring frequently for 30 seconds.
- Add crushed tomatoes, tomato paste, sugar, dried basil, and salt. Stir to combine.
- Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
Assemble the pizza
- Preheat the oven to 400°F (200°C).
- Punch the dough down to release the trapped air. Transfer the dough to a lightly floured work surface. With lightly floured hands or a rolling pin, roll the dough out into a circle or press it into a lightly greased small rectangular pan.Pro Tip: I find that a 9x13-inch baking sheet is a perfect size to use. If you're having trouble getting the dough to roll out as thin as you'd like, let the dough rest under a kitchen towel for 10 minutes, then continue to roll out.
- Pinch the edges or fold them over to form a crust.
- Use a fork to poke holes over the dough to prevent any bubbles from forming while it bakes.
- Brush the top of the crust lightly with olive oil. Add the sauce in a light layer and spread it all around the pizza, leaving about ½-inch space around the edges.
- Sprinkle the pizza with shredded mozzarella cheese.
- Top the pizza with slices of pepperoni.
- Bake for 18-20 minutes or until the cheese has melted.
Notes
- Read through the entire recipe and Ingredient Notes section before starting. In the Ingredient Notes, you can find information on making pizza dough with different yeast types and ingredient substitutions.
- Looking to save a little time? Although this is the best dough for pizza if you're pressed for time go ahead and buy a small pizza crust. You can usually find pizza dough at the grocery store and some stores sell small balls of pizza dough in their bakery sections.
- For extra melty and bubbly cheese, freshly grate a block of mozzarella instead of purchasing already shredded cheese. Bags of pre-shredded cheeses don't melt as well.
- Make sure your yeast is active. You will know if your yeast is good to use if it dissolves in water and the mixture bubbles.
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.
Gary Greene says
Made this over the weekend, it was great.
J. Hegyi says
Terrific recipe.