Mini Pumpkin Pizza
These Mini Pumpkin Pizzas are festive stuffed pizza dough parcels filled with mozzarella, pepperoni, herbs, and pizza sauce. Shaped to resemble little pumpkins and baked until golden, they're perfect for Halloween parties, Thanksgiving appetizers, fall gatherings, or game day snacks.
Ingredients
Pizza Filling
Dough
Egg Wash
Garnish
Instructions
Prepare the Filling
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In a medium mixing bowl, combine the chopped pepperoni, mozzarella, pizza sauce, basil, Parmesan, and Italian seasoning. Stir until the mixture is evenly coated and thick. The filling should hold together easily without being runny.
Shape the Dough
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Lightly dust a clean work surface with flour. Divide the pizza dough into 8 equal portions, then gently flatten each piece into a circle about 6 inches wide with your hands or a rolling pin. Keep the center slightly thicker than the edges to help support the filling.
Fill and Seal
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Place about 2 tablespoons of filling in the center of each dough circle. Bring the edges up around the filling and pinch them together tightly to completely seal. Roll each parcel gently between your hands until smooth, then place it seam side down.
Tie the Pumpkin Shape
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Place one piece of kitchen twine under each dough ball. Wrap the twine around the dough several times to create 8 even sections, tying it just firmly enough to leave gentle indentations. Avoid pulling too tightly, as the dough needs room to rise while baking.
Chill the Pumpkins
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Transfer the shaped pumpkins to a parchment lined baking sheet and refrigerate for 15 minutes. Chilling helps the dough firm up, making it easier to hold its pumpkin shape during baking.
Prepare the Egg Wash
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In a small bowl, whisk together the egg yolk, smoked paprika, and olive oil until smooth and glossy. Brush the mixture evenly over each pumpkin, making sure to coat all sides for a rich golden finish.
Bake the Pumpkins
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Preheat the oven to 400°F and place a baking sheet inside while it heats. Carefully transfer the chilled pumpkins onto the hot baking sheet, seam side down. Bake for 18 to 20 minutes, or until the dough is puffed and deeply golden and the filling is hot and bubbling.
Cool and Finish
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Allow the pumpkins to cool on the baking sheet for about 10 minutes. Carefully snip and remove the kitchen twine with kitchen scissors. Finish each pumpkin with a small basil leaf or a pecan half in the center to resemble a stem, then serve warm with pizza sauce for dipping if desired.
Note
Store leftover mini pumpkin pizzas in an airtight container in the refrigerator for up to 4 days.
Reheat in a 350°F oven for 8 to 10 minutes or in an air fryer for 3 to 5 minutes until heated through. This helps keep the crust crisp.
Freeze baked pumpkins for up to 2 months. Thaw overnight in the refrigerator before reheating.
Do not overfill the dough or tie the kitchen twine too tightly, as the filling may burst out while baking.
If a little cheese escapes during baking, it is completely normal and will become deliciously crisp around the edges.
