Dubliner Pizza Muffins.
Pre-heat oven to 200°C / 180°C fan assisted / gas 6. Grease a 12-hole muffin tin.
Remove pizza dough from packaging and roll out. Use an 8cm round pastry cutter to cut out 12 rounds of dough. Press dough rounds into the wells of the muffin tin.
Spoon about 1 tsp of pizza sauce into each, using the back of the teaspoon to spread the sauce up and around the pizza dough. Place a basil leaf in each pizza muffin, then sprinkle in grated cheese.
Add any other toppings you like and top off with a small bit of cheese, then bake for 20-25 minutes, or until pizza bases are golden and cheese is melted.
Leave pizza muffins to cool in the muffin tin on a wire rack for about 5 minutes before removing from the muffin tin. Cool further 5 minutes, then enjoy while still warm with extra torn basil leaves for garnish, or leave to enjoy cold.
If keeping pizza muffins for later, leave to cool completely, then store in an airtight container in the fridge for 1-2 days. To re-heat, place pizza muffins on a baking tray and bake in the oven at 200°C / 180°C fan assisted / gas 6 for about 5 minutes.
Serving Size 1