By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 18
78 cal · 20 min
Easy Pizza Buttons
Recipe GLPRa0c276fc926267
Mini pizza rounds made from sliced pizza dough, topped with tangy sauce, melted mozzarella cheese, and fresh diced bell peppers. These bite-sized appetizers bake until golden and bubbly in just minutes, making them perfect for parties, snacks, or a fun back-to-school treat.
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Ingredients
1 package refrigerated pizza dough
1/2 cup pizza sauce, plus more to taste
1 1/2 to 2 cups shredded mozzarella cheese, plus more to taste
1 green bell pepper, diced (or substitute red, yellow, or orange pepper)
Non-stick cooking spray
Directions
Preheat your oven to 375°F. Lightly coat a baking sheet with non-stick cooking spray.
Remove the pizza dough from its packaging and place it on a cutting board. Do not unroll or flatten the dough.
Using a sharp knife, slice the pizza dough into rounds approximately 1/4 inch thick, similar to how you would cut refrigerated cookie dough from a tube.
Arrange the dough rounds in a single layer on the prepared baking sheet, spacing them about 1 inch apart.
Spoon a small amount of pizza sauce onto each round and gently spread it evenly, leaving a slight border. Top each piece with a generous pinch of mozzarella cheese, then scatter some diced bell pepper over the cheese.
Place the baking sheet in the preheated oven for 10 to 12 minutes, until the cheese is melted and bubbling and the dough edges are light golden. Begin checking for doneness at the 8-minute mark, as baking time may vary depending on dough thickness.
Remove from the oven and allow to cool for 1 to 2 minutes.
Transfer the pizza buttons to a serving platter and enjoy warm.
Comments
Pizza Buttons are a genuinely quick weeknight win: the 20-minute claim holds up when you use store-bought dough, the ingredient list is bare-bones pantry staples available everywhere in Charlotte (Harris Teeter, Food Lion, Publix, Walmart, ALDI all carry pizza dough, sauce, and mozz), and at roughly $0.40–$0.50 per button the cost is justified by simplicity. The only real caveat is that these are best eaten same-night—they firm up and lose their pull as they cool—and you'll want a sheet pan or two to avoid crowding, which means a slightly longer bake than 20 minutes if you're making all 18 at once rather than working in batches.
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