I received this recipe from a friend on a trip to Point Clear, AL over July 4th. Seeing as it is combining two of my favorites, pizza and appetizers, I knew I had to know how the delicious treats were made!! The original recipe came from a blog called Gimmesomeoven.com. The first time I made these back in Nashville was for the Allen family reunion at my house. My cousin, Keith, joked with me that we could never change up the menu for family gatherings without ruffling some feathers....that opinion was quickly changed after everyone tried these!
3/4 cup flour
3/4 tsp. baking powder
1/2 tsp. dried oregano
3/4 cup milk (I used 2%)
1 egg, lightly beaten
4 oz. mozzarella cheese, shredded (about 1 cup)
4 oz. pepperoni, diced (about 1 cup)
1/2 cup pizza sauce (homemade or store-bought)
2 Tbsp. fresh basil, finely diced.
Preheat oven to 375o. Grease a 24-cup mini muffin pan. In a large bowl, whisk together the flour, baking powder and oregano; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.
Stir the batter and divide among the mini-muffin cups.
Bake until puffed and golden, 20 to 25 minutes.
Warm the pizza sauce, then stir in 1 tablespoon basil. Sprinkle the puffs with the remaining 1 tablespoon basil. Serve the puffs with the pizza sauce for dipping.