Pie Crust Pizza Tarts

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

Course Appetizer

Cuisine American, Italian

Total Time 1 45

Servings

Calories 344kcal

Author Tracy

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.

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.

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.

Calories: 344kcal