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Pizza Buns Recipe

Recipe by Pedro M. A. Neves

Pizza buns are a rustic Italian-inspired bread that combines soft, pillowy dough with savory toppings of tomato, cheese, and herbs. These handheld rolls deliver the essence of pizza in an easy-to-share format, perfect as an appetizer or light main course. They are best enjoyed warm from the oven with a simple green salad or soup.

Ingredients

• 500g (3¾ cups) all-purpose flour
• 7g (2¼ teaspoons) instant yeast
• 10g (2 teaspoons) salt
• 15ml (1 tablespoon) olive oil
• 325ml (1⅜ cups) warm water
• 200g (¾ cup) crushed San Marzano tomatoes
• 200g (2 cups) shredded mozzarella cheese
• 50g (½ cup) grated Parmigiano-Reggiano cheese
• 3 cloves garlic, minced
• 10g (2 teaspoons) dried oregano
• 5g (1 teaspoon) dried basil
• 4g (½ teaspoon) red pepper flakes
• 30ml (2 tablespoons) extra virgin olive oil for topping
• Sea salt and black pepper to taste

Instructions

1. In a large mixing bowl, combine flour, instant yeast, and salt. Create a well in the center and add olive oil and warm water. Mix with a wooden spoon until a shaggy dough forms.

2. Transfer dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Add minimal flour as needed to prevent sticking.

3. Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 15-20 minutes until puffy and increased in volume by about 30 percent.

4. While dough rises, prepare the pizza topping. In a small bowl, combine crushed tomatoes, minced garlic, oregano, basil, red pepper flakes, mozzarella, Parmigiano-Reggiano, and half the extra virgin olive oil. Season with salt and pepper.

5. Divide risen dough into 12 equal pieces. Shape each piece into a smooth ball by tucking edges underneath.

6. Flatten each dough ball into a 7-8cm (3-inch) diameter disc. Place on a parchment-lined baking sheet, spacing them 5cm (2 inches) apart.

7. Divide pizza topping mixture evenly among the flattened dough pieces, spooning about 25ml (1½ tablespoons) of topping onto each bun.

8. Preheat oven to 220°C (425°F). Let topped buns rest uncovered for 5 minutes.

9. Bake for 22-25 minutes until the dough is golden brown and the cheese is bubbly and lightly browned.

10. Remove from oven, drizzle remaining extra virgin olive oil over the warm buns, and garnish with fresh basil if desired. Cool for 2-3 minutes before serving.

Substitutions

• Use whole wheat flour for half the all-purpose flour for added fiber and nutty flavor
• Replace mozzarella with fontina or provolone cheese for a sharper taste
• Substitute canned tomatoes with fresh tomato paste mixed with water (use 50g paste plus 150ml water)
• Use gluten-free all-purpose flour blend (with xanthan gum) for a gluten-free version

Tips

• Do not let the buns overproof before baking, as they should be light and fluffy, not dense
• If your kitchen is cool, place the dough in an oven with the light on to create a warm proofing environment
• Prepare the topping while dough rises to streamline the process
• These buns can be assembled 1 hour ahead, covered, and baked when ready—no additional proofing needed

Pizza buns draw inspiration from focaccia and pissaladière traditions across Italy and the Mediterranean, where bread is topped with savory ingredients. This casual, handheld format reflects Italian regional cooking that prioritizes simplicity, quality ingredients, and ease of sharing meals with family.

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