Mini pizzas with cheese and ham earn a permanent spot in my weekly rotation because they come together with pantry staples and disappear faster than I can cool them. Little rounds of dough, a swipe of tomato sauce, ham and melty cheese, and everyone at the table is happy without any negotiating.
I make these on a baking sheet with a simple homemade dough, but a store-bought dough ball works just as well on a busy Tuesday. The trick is to keep the toppings light so the crust stays crisp instead of going soggy in the middle.
They are also my favorite thing to make with kids, who love pressing the dough into rounds and piling on their own cheese. Set out a few bowls and let everyone build their own. Cook it your way, and tell me how it went.
Why You'll Love This Recipe
About the Ingredients
3 cups (375g) all-purpose flour, plus extra for dusting
Bread flour makes a chewier crust if you have it; swap it in cup for cup. Buy flour with a recent date and store it in a sealed jar so it stays fresh.
1 packet (2 1/4 teaspoons) instant yeast
Active dry yeast works too, but proof it in the warm water for 5 minutes first. Check the expiration date on the packet, because dead yeast will never rise.
1 cup (240ml) warm water, about 110F (43C)
Test it with your wrist like baby milk, warm but not hot. Cold water slows the rise and hot water kills the yeast.
2 tablespoons olive oil, plus more for the bowl
Any neutral oil such as canola works in a pinch. A cheap everyday olive oil is perfect here since it is not the star.
1 teaspoon fine salt
Fine sea salt dissolves more evenly than coarse flakes. If using coarse salt, crush it slightly between your fingers first.
1 cup (250g) pizza sauce or thick marinara
Thick sauce matters more than brand, so drain any watery jar sauce in a sieve for a few minutes. A jar of plain passata with a pinch of oregano is a great stand-in.
2 cups (225g) shredded low-moisture mozzarella
Low-moisture is key for browning without puddles. A block you shred yourself melts better than pre-shredded, which is coated in starch.
6 ounces (170g) cooked ham, thinly sliced and cut into strips
Leftover roast ham or good deli ham both work. Ask the deli counter to slice it thin so it drapes over the cheese instead of sitting in lumps.
1/2 teaspoon dried oregano
Italian seasoning or a pinch of dried basil is a fine swap. Crush the oregano between your palms to wake up its scent.
1/4 cup (25g) grated Parmesan, for finishing
Pecorino is sharper and just as good. Skip the shaker can and grate it fresh for a real flavor boost.
Tips & Tricks
Do not overload the toppings
Keep sauce, cheese and ham to a thin, even layer or the center of each mini pizza will turn soggy. Less really is more here.
Preheat the oven fully
Give the oven a full 15 minutes at 475F (245C) before baking so the crust sets fast and crisps instead of drying out.
Drain wet ingredients
Pat the ham dry with a paper towel and use thick sauce, because extra moisture is the number one cause of a floppy crust.
Work in batches if your sheet is crowded
Leave an inch between the rounds so the hot air can circulate and the edges brown evenly.
Pro Tips
Step-by-Step Instructions
1. Warm the water
Heat 1 cup (240ml) of water until it feels warm on your wrist, about 110F (43C). If it is too hot to hold a finger in comfortably, let it cool for a minute.
2. Mix the dough
Stir the yeast and water in a large bowl and let it sit 5 minutes until slightly foamy. Add the flour, olive oil and salt, then mix until a shaggy dough forms.
3. Knead until smooth
Knead on a floured counter for 6 to 8 minutes until the dough is smooth and springs back when poked. It should feel soft and slightly tacky, not sticky.
4. Let it rise
Oil the bowl, turn the dough once to coat, cover and let it rise in a warm spot for 30 minutes, until roughly doubled and puffy.
5. Heat the oven
Set the oven to 475F (245C) and line two baking sheets with parchment. Let the oven heat for a full 15 minutes while you shape the dough.
6. Shape the rounds
Divide the dough into 6 pieces and press each into a 5-inch round about 1/4 inch thick. Prick each round a few times with a fork and set them on the sheets.
7. Add the toppings
Spread 2 to 3 tablespoons of sauce on each round, leaving a small bare border. Scatter the mozzarella and ham evenly over the top and sprinkle with oregano.
8. Bake until bubbling
Bake one sheet at a time for 10 to 12 minutes, until the crust is golden brown and the cheese is bubbling at the edges. The crust should sound hollow when tapped.
9. Finish and serve
Sprinkle the Parmesan over the hot mini pizzas and rest them 2 minutes before serving. If the cheese browns too fast, tent the sheet loosely with foil.
Delicious Variations
Meatless Garden Version
Swap the ham for thin zucchini ribbons and roasted red peppers, and add a few sliced olives for a briny bite.
Spicy Diavola Style
Use spicy salami instead of ham and add a pinch of red pepper flakes under the cheese for a little heat.
White Pizza Twist
Skip the tomato sauce and spread a mixture of ricotta and garlic oil on the dough before adding ham and mozzarella.
How to Store Mini Pizzas with Cheese and Ham
Refrigerator
Keep cooled mini pizzas in an airtight container in the fridge for up to 3 days. Layer them with parchment so the cheese does not stick.
Freezer
Freeze fully cooled mini pizzas on a sheet for 1 hour, then wrap each one and store for up to 2 months. Bake from frozen at 400F (205C) for 12 to 15 minutes.
Reheating
Reheat in a 375F (190C) oven for 6 to 8 minutes, or in a skillet over medium heat with a lid for 4 minutes, to bring the crust back to crisp.
Frequently Asked Questions
Q: Can I use store-bought pizza dough for mini pizzas?
Yes, a 1-pound ball of store-bought dough makes 6 mini pizzas and saves you the rise time. Let it sit at room temperature for 30 minutes first so it stretches without tearing. Then shape, top and bake exactly as written.
Q: Why did my mini pizzas turn out soggy in the middle?
Too much sauce or wet toppings is almost always the cause. Use thick sauce, pat the ham dry and keep the cheese layer thin. Baking on a fully preheated sheet at 475F (245C) also helps the crust set fast.
Q: How many mini pizzas should I make per person?
Plan on two mini pizzas per adult and one per child for a main meal. For a party snack table, one per guest alongside other finger foods is plenty. This recipe makes 6, so double it for a crowd of twelve.
Q: Can I make mini pizzas ahead of time?
Yes, you can shape and top them up to 2 hours ahead and keep them covered in the fridge. Bake straight from cold, adding 1 to 2 minutes to the bake time. You can also freeze them fully baked and reheat later.
Q: What is the best cheese for mini pizzas?
Low-moisture mozzarella is the best all-rounder because it melts smoothly and browns without releasing water. Mix in a little Parmesan for flavor, or use provolone for a sharper, stretchier pull. Avoid fresh mozzarella, which makes the crust wet.
Grab your baking sheet and give these mini pizzas with cheese and ham a try this week. Set out the toppings, let everyone build their own, and watch the plate empty in minutes. Cook it your way, and tell me how it went.
Mini Pizzas with Cheese and Ham
Mini pizzas with cheese and ham bake up golden and bubbling in 12 minutes, making them the easiest weeknight dinner or party snack you will make again.
🧂 Ingredients
- 3 cups (375g) all-purpose flour, plus extra for dusting
- 1 packet (2 1/4 teaspoons) instant yeast
- 1 cup (240ml) warm water, about 110F (43C)
- 2 tablespoons olive oil, plus more for the bowl
- 1 teaspoon fine salt
- 1 cup (250g) pizza sauce or thick marinara
- 2 cups (225g) shredded low-moisture mozzarella
- 6 ounces (170g) cooked ham, thinly sliced and cut into strips
- 1/2 teaspoon dried oregano
- 1/4 cup (25g) grated Parmesan, for finishing
📋 Instructions
- 1Warm the water — Heat 1 cup (240ml) of water until it feels warm on your wrist, about 110F (43C). If it is too hot to hold a finger in comfortably, let it cool for a minute.
- 2Mix the dough — Stir the yeast and water in a large bowl and let it sit 5 minutes until slightly foamy. Add the flour, olive oil and salt, then mix until a shaggy dough forms.
- 3Knead until smooth — Knead on a floured counter for 6 to 8 minutes until the dough is smooth and springs back when poked. It should feel soft and slightly tacky, not sticky.
- 4Let it rise — Oil the bowl, turn the dough once to coat, cover and let it rise in a warm spot for 30 minutes, until roughly doubled and puffy.
- 5Heat the oven — Set the oven to 475F (245C) and line two baking sheets with parchment. Let the oven heat for a full 15 minutes while you shape the dough.
- 6Shape the rounds — Divide the dough into 6 pieces and press each into a 5-inch round about 1/4 inch thick. Prick each round a few times with a fork and set them on the sheets.
- 7Add the toppings — Spread 2 to 3 tablespoons of sauce on each round, leaving a small bare border. Scatter the mozzarella and ham evenly over the top and sprinkle with oregano.
- 8Bake until bubbling — Bake one sheet at a time for 10 to 12 minutes, until the crust is golden brown and the cheese is bubbling at the edges. The crust should sound hollow when tapped.
- 9Finish and serve — Sprinkle the Parmesan over the hot mini pizzas and rest them 2 minutes before serving. If the cheese browns too fast, tent the sheet loosely with foil.
Mireille writes about weeknight cooking built around what is already in the pantry, with a focus on Haitian and Caribbean home dishes made simpler for busy kitchens. She favors short ingredient lists, honest substitutions, and recipes that forgive a missed step. Her angle is feeding a household well without a second trip to the store.
