Easy Mini Biscuit Pizzas Recipe - Cupcake Diaries (2024)

FAQs

How do you cook frozen mini pizzas? ›

USING THE OVEN (CRISP CRUST)

Heat oven to 425°F (220°C). Take frozen pizza out of wrapper and place onto baking sheet. Bake for 13 to 15 minutes, or until centre cheese melts; check at 11 minutes to prevent burning. Let stand 2 minutes.

Spread out all the toppings for maximum deliciousness. Place on a baking tray on the top oven shelf, bake until golden for 11-13 minutes*. Allow mini pizza to cool slightly before eating, toppings can be very hot!

However, these beloved items have been discontinued from the market. Pillsbury's frozen mini pizzas were unique in taste and convenience. They provided an easy meal option for those with busy schedules or limited cooking skills.

Most instructions have you place your frozen pizza straight from the freezer into the oven. However, according to a Reddit user, completely thawing your pizza before baking is the trick to a better finished product.

Bring your dough to room temperature.

Before you begin stretching, warm up your cold dough for at least 30 minutes at room temperature. Gluten, the protein that makes pizza dough chewy, is tighter in cold conditions like the fridge, which is why cold pizza dough will stretch out and snap back just like a rubber band.

Pick up a rolling pin (I like a nice wooden one because you can evenly press your weight across it and roll the dough out better) and begin rolling the dough out from one side of the pizza to the other. Rotate the dough or the rolling pin 90° then roll from side to side again evening out the circle shape.

You should always let your dough return to a temperature above 21°C before rolling it out, because a cold dough has a greater tendency to shrink. If you move from the fridge to the baking tray you will naturally have the "little turtle" effect that returns inside its shell.

Under-proofed pizza dough is hard to stretch and dense. An over-proofed dough will stretch too thin and won't spring up when you put it in the oven. Warm-up your dough: Cold dough is hard to stretch and more prone to tearing. Let your dough warm up to at least room temperature before stretching for best results.