Pizza Cups 4 Ways

Each variation serves 12

INGREDIENTS

For the pizza cup bases:

12 slices SASKO Premium Slices White Bread

1 tbsp butter, melted

¾ cup tomato puree

2 cups grated cheese

For the Hawaiian pizza cups:

1 cup ham, diced

1 cup pineapple, diced

For the bacon and feta pizza cups:

1 cup crispy bacon bits

1 cup feta, crumbled

1 cup peppadews, sliced

For the 4 seasons pizza cups:

1 cup chopped mushrooms

1 cup chopped green peppers

1 cup black olives, pitted

1 cup salami, sliced

For the margarita pizza cups:

10 cherry tomatoes, halved

Garnish:

½ cup basil leaves, torn

METHOD

For the pizza cup bases:

Preheat the oven to 180℃ and grease a 12-hole muffin tin.
Cut out 12 circles (big enough to fit into a muffin tin hole) from the slices of bread. *Chef’s Tip: Place all the bread offcuts into a resealable bag and store in the freezer to make homemade croutons.
Press the bread rounds into the muffin holes and brush with melted butter. Bake for 5-10 minutes or until just toasted.
Spread a tablespoon of tomato pureé into each toasted cup.
Sprinkle grated cheese equally into each cup.
Place desired toppings over cheese.
Place the muffin tray in the oven for 10-15 minutes or until the cheese is golden and melted.
Place pizza cups on a platter, garnish with fresh basil and ENJOY!