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You are here: Home / Recipes / Pie Crust Pizza Tarts

Pie Crust Pizza Tarts

07/14/16 | Appetizers, Main Courses, Recipes

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The cutest mini pizza tarts baked in a delicious buttermilk pie crust tart shell.

Pizza tart in a tart mold.

Last weekend my parents were in LA for a concert, so I asked them to drop by Crate and Barrel to pick me up a pastry slab while they were there. I may have underestimated the terribleness of LA parking, because my poor wonderful, lovely parents, and my sister, with whom they were staying, ended up having to carry the solid marble board through the streets of LA back to where they’d left their car.

So I just want to say publicly to them, thank you for that. Um, my bad.


Pizza tarts in tart molds.

Totally worth it though (she says, not having carted the piece of rock through a busy city), because this slab is great and is the entire reason today’s recipe exists. Obviously, with the new pastry slab, I had to break it in and make a pastry, but it’s a little (A LOT) hot for pie here in SoCal, so I made Pizza Tarts!!

These are my new favorite things. For the tart shell, I went back to my old friend, My Favorite Buttermilk Pie Crust. Turns out that not only is it an amazing (and amazingly easy to make) pie dough, it also makes for a killer tart base.

Unbaked tart shells in tart molds.

Then I filled that tart base with all the makings for pizza, homemade pizza sauce (it doesn’t have to be homemade, but that sauce is amazing), mozzarella, pepperoni, and a bit of Parmesan. You’re never really going to go wrong with those ingredients, but put them in a flaky buttermilk shell and it’s basically magic.

When they came out of the oven with the cheese all gooey and bubbling, it was all I could do not to take a bite before taking pictures!

As for how to serve them, they would make a fun and unique dinner for two (serve with a side salad), or they would be the cutest appetizers. Quartered, they are two-to-three-bite treats and would look like perfect mini slices of pizza!

Pizza tart on a white plate with a bite out of it.

If you don’t already own a set, these are the mini tart pans* I own. I’ve been making a lot of tarts lately and the pans are fantastic. But you could also make these pizza tarts in a cupcake pan, with a slightly shorter cooking time.

And one more note, you don’t have to blind bake the shells–I didn’t for the ones I photographed, but I’ve included instructions in the recipe for it, and think I will in the future for extra crispy bottoms and sides. It’s up to you!

More Pizza Recipes

  • Naan Pizzas
  • BBQ Chicken Pizza
  • Hawaiian Naan Pizzas
  • Homemade Margherita Pizza

Pie Crust Pizza Tarts

The cutest mini pizza tarts baked in a delicious buttermilk pie crust tart shell.
5 from 2 votes
Print Pin
Course: Appetizer
Cuisine: American, Italian
Total Time: 1 hour hour 45 minutes minutes
Servings (Hover or Click to Change Yield): 4
Calories: 344kcal
Author: Tracy

Ingredients

Special Equipment

  • 4 mini tart pans
  • 1/2 batch My Favorite Buttermilk Pie Crust
  • 4 tablespoons pizza sauce homemade or store-bought
  • 1/2 cup (2oz) shredded mozzarella
  • 12 slices good-quality pepperoni
  • 2 tablespoons Shredded Parmesan cheese
  • 4 small basil leaves thinly sliced

Instructions

Prepare Tart Crust

  • Preheat oven to 400°F.
  • Divide dough into 4 even pieces. If it's warm in your kitchen, place all but one of the pieces in the refrigerator while you make your first tart. On a well-floured surface, roll dough out thinly enough that your tart pan can sit on top of it and have at least 1-inch of space all the way around the sides.
  • If your tart pan has a removable bottom, place dough over the bottom disk and fold dough up so that none of it hangs over the sides. Drop tart bottom and dough back into the rest of the pan and unfold the dough. (If your tart bottom is not removable, just drape the dough over the entire pan.
  • Press the dough gently into the sides of the pan and then run your rolling pin lightly over the rim to pinch off the excess dough.
  • Repeat with the rest of the dough.

Blind Bake (optional for a crispier bottom and sides)

  • Place tart pans on a baking sheet and cut four pieces of parchment paper so they cover the tops of the tarts. Fill tarts with pie weights, dry beans, or uncooked rice and bake for 10 minutes. Remove weights and paper and place back in the oven for 2 to 3 minutes, just until the bottom of the tart looks dry and the edges are very slightly golden. Remove from the oven and if the bottom has puffed up at all, gently pat it down.

Assemble

  • Spread each tart with 1 tablespoon pizza sauce, 2 tablespoons mozzarella, 3 slices pepperoni, and sprinkle with Parmesan cheese.
  • Place tart pans on a cookie sheet and bake for 15 to 20 minutes, until cheese is bubbly and crust is golden.
  • Cool for at least 5 minutes before serving or cutting. Sprinkle with fresh basil if desired.
Did you make this recipe?I'd love to see it! Tag @BakingMischief or hashtag it #BakingMischief.

 

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Comments | 12 comments

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Comments

  1. T Stevens says

    February 26, 2017 at 2:55 pm

    5 stars
    Brilliant ! I made 12 of your, “Pizza Tarts”, and took them to a meeting. Woohoo, all the ladies loved them so I shared the recipe and the website, facebook page, etc.
    Made a few new friends . Thanks so much.

    Reply
    • Tracy says

      February 27, 2017 at 3:03 pm

      Hehe, I think that friendship forged over pizza is the truest kind. 😉 Thanks for reporting back. I’m so glad you all enjoyed them!https://bakingmischief.com/wp-admin/edit-comments.php#comments-form

      Reply
  2. Anna says

    August 8, 2016 at 1:31 pm

    Oh my gosh. These little pizza tarts are crazy good! I must try these little pizza’s! You are rocking it!

    Reply
    • Tracy says

      August 8, 2016 at 9:59 pm

      Thanks, Anna!!

      Reply
  3. Emily says

    July 29, 2016 at 8:13 pm

    Oh my gosh these are SOOO cute! xoxo, emily

    http://www.east91blog.com/

    Reply
    • Tracy says

      August 30, 2016 at 4:04 pm

      Thanks, Emily!

      Reply
  4. Rahul @samosastreet.com says

    July 28, 2016 at 9:22 am

    What a nice idea! This looks wonderful for any age.

    Reply
    • Tracy says

      August 30, 2016 at 4:04 pm

      Thank you, Rahul!

      Reply
  5. Miriam - londonkitchendiaries.com says

    July 14, 2016 at 6:20 am

    What a fabulous idea to make little pizza tarts. I love little dishes as you can eat lots of them without feeling guilty 😉

    Reply
    • Tracy says

      July 26, 2016 at 8:22 am

      Thanks, Miriam!

      Reply
  6. Dawn @ Girl Heart Food says

    July 14, 2016 at 5:48 am

    I just picked up a marble slab this week that I got from Winners Homesense (so heavy) and do you know what? Hubby gave me little tart pans like this the other year for Christmas….so this recipe is absolutely PERFECT! You know I love little dishes and mini food items so this is totally calling my name. Plus, who does’t love pizza?? Pinning these, Tracy! YUM!!!

    Reply
    • Tracy says

      July 26, 2016 at 8:22 am

      Haha, kitchen twinsies again! Thanks for pinning, Dawn!!

      Reply
5 from 2 votes (1 rating without comment)

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Welcome!


Hi, I'm Tracy! Welcome to Baking Mischief, where we realize that not everyone is cooking every night for a family of four. We have delicious sweet and savory recipes, mostly scaled for one or two, and we love our pop culture around here, so keep an eye out for film, book, and TV-inspired treats as well! Read more»
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