Small Homemade Pizzas with Basil – Fresh, Fun & Easy to Make!

There’s something magical about the smell of fresh basil and bubbling cheese coming from your oven. These small homemade pizzas with basil are everything you want in a homemade recipe: crispy golden edges, melty mozzarella, a rich tomato base, and that final pop of fresh basil that makes every bite sing.

This recipe has become a staple in my kitchen. I first made them for a casual game night with friends, and by the end of the evening, the tray was wiped clean and I was asked to “make those little basil pizzas again next time”. Since then, I’ve tweaked the dough, simplified the toppings, and found a reliable way to make them even on a busy weekday. Whether you’re feeding kids, hosting guests, or just craving something warm and cheesy, these little pizzas always hit the spot.

What Makes This Recipe Special

• Simple, no-fuss dough with authentic flavor
• Fresh basil adds a fragrant, summery touch
• Mini size = fun, snackable, and perfect for sharing
• Ready in just about an hour
• Perfect for parties: Bite-sized, customizable, and cute
• Kid-Friendly: Fun to assemble and eat

Gather Your Ingredients

Just a handful of good-quality ingredients is all you need. This recipe is all about letting simple flavors shine.

Dough:

• 2 ½ cups (300 g) all-purpose flour
• ¾ cup (180 ml) warm water
• 2 ¼ tsp (7 g) dry yeast or 20 g fresh yeast
• 1 tbsp extra virgin olive oil
• 1 tsp sugar
• 1 tsp sea salt

Short on time? Store-bought dough or puff pastry will work in a pinch.

Topping:

• ¾ cup (200 g) crushed tomatoes (go for San Marzano if possible)
• 150 g fresh mozzarella (fior di latte, well drained)
• A handful of fresh basil leaves
• Olive oil for drizzling
• Sea salt and freshly cracked black pepper

Optional touches: Dried oregano or a pinch of chili flakes, if you like heat and spicy Italian sausage or chorizo.

Step-By-Step Instructions To Make Small Pizzas At Home

1. Prepare the Dough
In a bowl, mix flour, yeast, sugar, and salt. Add warm water and olive oil.

Knead by hand or mixer for 5–7 minutes until smooth.

2. Let It Rise
Cover the dough and let it rise in a warm place for 1 hour or until doubled in size.

3. Preheat and Prep
Preheat your oven to 445 °F (230 °C). Line a baking sheet with parchment or lightly oil it.

4. Make the Tomato Base
Crush tomatoes with a fork and season with salt, pepper, and a drizzle of olive oil. Add oregano if you like. You make something like a tomato paste or sauce, but if you like you can use other variations like a pepper relish for example

5. Shape the Pizzas
Roll out the dough to ⅛ inch (4 mm) thick. Cut out circles with a cookie cutter or glass (about 3 inches wide).

6. Add Toppings
Spoon tomato sauce onto each round.

Add a few mozzarella pieces or grated cheese, drizzle with oil.

Topping tip: For bold flavor, try spicy chorizo, tangy salami, or other cured meats like pepperoni, pancetta, or prosciutto. Mix and match to suit your taste! I used a spicy Italian sausage and it turned out great.

7. Bake
Bake 10–12 minutes until the edges are golden and cheese is bubbling.

8. Finish with Basil
Top each warm pizza with fresh basil leaf. Serve hot or warm.

Tips and Variations

Crispier crust: Use a pizza stone or preheat your baking tray for a crispier base.

Make it spicy: Add a pinch of chili flakes on top before baking.

Kid tip: Let kids shape and top their own pizzas, it’s fun and they’ll be more likely to eat it.

Dairy-free: Use vegan mozzarella or skip cheese entirely and go for extra basil and tomato.

Pesto swap: Use pesto instead of tomato sauce for a herby twist.

Or you can turn these into mini homemade focaccias by using a lot of olive oil, olives, rosemary and cherry tomatoes.

Storage and Reheating Tips

Fridge: Store leftovers in an airtight container for up to 3 days.

Reheat: Warm in a 350 °F (175 °C) oven for 5–7 minutes or air fryer for extra crisp.

Freezer: Freeze baked pizzas (without basil) and reheat directly from frozen at 375 °F (190 °C) for 10–12 minutes.

FAQs

Can I make these ahead of time?

Yes! Make the dough and cut the rounds in advance. Store them in the fridge for up to 24 hours. Assemble and bake when ready.

Can I use store-bought dough?

Absolutely.  It’s a great shortcut, just let it come to room temp before shaping.

What kind of mozzarella is best?

Use fresh mozzarella if possible, but make sure to drain it well to avoid soggy pizzas. Low-moisture shredded mozzarella works too.

Can I double the recipe?

Yes, this recipe doubles beautifully, perfect for parties or meal prep.

Love These Mini Pizzas like I do?

If you tried these small homemade pizzas with basil, leave a comment below and let me know how they turned out, or what toppings you added to make them your own. Don’t forget to rate the recipe and share it with a fellow pizza lover!