Ingredients
Equipment
Method
Instructions
- Start by making a half batch of your favorite buttermilk pie crust. Mix together flour, salt, and cold butter until crumbly, then add buttermilk and mix until combined. Wrap the dough in plastic wrap and chill for at least 30 minutes.
- While your dough is chilling, preheat your oven to 375°F (190°C). This will ensure a perfectly baked crust.
- Once chilled, flour your work surface and roll out the pie crust to about 1/8-inch thickness. Cut out circles that are slightly larger than your tart pans.
- Gently press the dough circles into the mini tart pans, ensuring they cover the bottom and sides. Trim any excess dough hanging over the edges.
- Spread 1 tablespoon of pizza sauce into each tart shell, covering the bottom evenly.
- Sprinkle 2 tablespoons of shredded mozzarella cheese into each tart. Top with 3 slices of pepperoni, then add a sprinkle of Parmesan cheese.
- Place the filled tart pans on a baking sheet and bake in the preheated oven for 18-22 minutes, or until the crust is golden brown and the cheese is bubbly.
- Remove from the oven and let them cool for a few minutes. Garnish with thinly sliced basil leaves before serving warm.
Notes
- For a vegetarian option, replace pepperoni with vegetables like bell peppers or mushrooms.
- Use a gluten-free pie crust to make this dish suitable for gluten-sensitive diets.
- Store leftovers in an airtight container in the fridge for up to 3 days.