Pizza-Cupcake Margherita with cheese topping

Andrew Gay
very easy
5 2
40 mins
40 mins


Servings: 12
  • 1 glass (185 g) dried tomatoes in oil
  • 1 TABLESPOON Tomato paste
  • 7-10 Tbsp Salt
  • 7-10 Tbsp milled pepper
  • 1 package (400 g) fresh baked pizza dough (yeast dough with olive oil; rolled out rectangularly on baking paper ready to bake; 37 x 25 cm; refrigerated shelf)
  • 1 Pot of baby basil
  • 300 g Cherry tomatoes on the panicle
  • 4 TABLESPOONS Olive oil
  • 250 g Mozzarella cheese
  • 150 g Ricotta
  • baking paper


  1. 1

    Pour the tomatoes into a sieve and drain. Finely puree about half of the tomatoes and tomato paste with the cutting stick, season with pepper. Cut the remaining tomatoes into strips. Unroll the dough and spread with the tomato puree, spread the remaining tomatoes on top.

  2. 2

    Wash the basil, shake dry and pluck the leaves from the stalks. Chop about half of the basil finely and sprinkle over the dough.

  3. 3

    Roll up the dough lengthwise and cut it into about 12 pieces of the same size. Cut 12 squares (approx. 15 x 15 cm) from baking paper. Line a muffin tin (12 troughs each) with the baking paper and spread the pizza rolls inside.

  4. 4

    Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 12 minutes. Carefully wash the cherry tomatoes, dab dry and place them on a baking sheet as panicles.

  5. 5

    Roughly pluck the mozzarella and mix with ricotta, season with salt and pepper.

  6. 6

    Remove the pizza cupcakes and tomatoes from the oven, lift the cupcakes out of the troughs, cover with mozzarella mixture and cherry tomatoes. Sprinkle with the remaining basil and pepper and sprinkle 2 tablespoons of oil.

Nutrition Facts

200 kcal
17 g
11 g
8 g