If you’re looking for a fun, tasty, and simple recipe to spice up your snack time or add flair to your party offerings, Thermomix pizza muffins are here to save the day!
As delightful as they sound, these muffins blend the flavors of pizza into bite-sized treats that are sure to delight everyone.
Pizza muffins in the Thermomix are a creative fusion of the classic, beloved pizza taste and the convenient, portable format of muffins. They consist of traditional pizza ingredients such as cheese, pepperoni, and tomatoes, all mixed into a muffin batter that is baked until golden and mouth-watering. These muffins are perfect for quick lunches, kid-friendly snacks, or unique appetizers.
To make your pizza muffins a guaranteed hit, follow these tips:
- Use Fresh Ingredients: Freshly grated cheese, ripe tomatoes, and high-quality pepperoni make a big difference in flavor.
- Pre-cook Some Ingredients: Sautéing the onions and bell peppers before adding them to the mix brings out their sweetness and prevents excess moisture.
- Spike the Flavor: Don’t shy away from adding herbs like oregano, basil, or even a pinch of chili flakes to capture real pizza essence.
- Proper Mixing: Gently fold the wet and dry ingredients just enough to combine them. Overmixing can lead to dense muffins.
After mastering the pizza muffins, why not get adventurous with your Thermomix and try other savory muffin variations?
- Zucchini Muffins
- Smoked salmon Muffins
- Ham and cheese Muffins
I leave you with the recipe for the Thermomix Pizza muffins.
See you for the next recipe!
Nea!
Thermomix Pizza muffins
Ingredients
For the dough:
- 300 gr flour
- 150 gr water (room temperature)
- 12 gr fresh yeast
- 10 gr fine salt
- 10 gr extra vergin olive oil
- 10 gr sugar
For the filling:
- 1 mozzarella
- cherry tomatoes or tomato puree enough
- extra virgin olive oil enough
Instructions
For the dough
Put the water, oil, sugar and yeast in the bowl, emulsify: 15 sec. speed 4.
Add the flour and salt, knead: 3 min. speed. dough mode.
Take the dough, knead it for a few minutes with your hands and leave to rise covered for at least 2 hours or in any case until it doubles in a dry place free of drafts (for all leavened products I opt for the oven turned off with the light on).
Prepare the filling:
Dice the mozzarella and the cherry tomatoes.
Take back the dough, work it briefly with your hands and divide it into 12 pieces.
Roll out each piece in a sheet and distribute the filling on it.
Close each piece into balls and place them in paper cups.
Brush the surface with oil and let rise for another 20 minutes.
Sprinkle the muffins with rosemary as desired and bake in a preheated oven at 200°C for about 20 minutes.
Remove from the mold, let it cool and serve… Buon appetito!
Recipe Notes
As a filling you can opt for whatever you prefer, even ham and mozzarella or just vegetables.
If you replace mozzarella with a vegetable alternative, you will have muffins that are also suitable for vegans.
Those that are left over you can safely freeze them in food bags and defrost them as needed.
