Mini Muffin Pizzas

Mini Muffin Pizzas on the BBQ

Mini muffin pizzas are one of the easiest and quickest snacks you can cook on the BBQ. They’re fast, flexible, kid-approved, and perfect for high-heat cooking. With simple ingredients and a 10-minute cook time, these are ideal for parties, game days, or an easy weekend snack.

Choosing the Ingredients:
English-style muffins are ideal for this recipe. They’re sturdy enough to handle high heat without falling apart, and the nooks and crannies help grip the sauce and cheese.
For cheese, mozzarella is the go-to. It melts evenly and gives you that classic pizza stretch without overpowering the toppings.

Toppings are completely up to you. This is a great “use what’s in the fridge” recipe, just make sure anything raw (like chicken or bacon) is cooked beforehand.

Equipment Needed:
•    Weber Kettle BBQ (57cm / 22”) or any hooded BBQ
•    Chimney starter
•    Charcoal briquettes
•    Kettle Kone (optional, but helps push high indirect heat)

If you don’t have a kettle BBQ, an oven capable of reaching 240°C (465°F) will also work.
Why High Indirect Heat Works:

Cooking these at high indirect heat melts the cheese quickly while crisping the muffin base, without burning the bottoms. It’s fast, controlled, and perfect for small snacks like this.

Preparation:
Start by splitting the English muffins in half. You’ll want enough to feed the crowd, because these disappear quickly.
Add pizza sauce to each muffin half and spread it evenly with the back of a spoon. Don’t overload it — too much sauce can make the base soggy.
Sprinkle mozzarella evenly over the sauce. Less is more here. A light, even layer melts better and keeps the base crisp.
Finish with your chosen toppings. Keep pieces small so everything heats through in the short cook time.

The Cook:
Set up your BBQ for high indirect cooking at 240°C (465°F).
Fill a chimney starter about ¾ full with charcoal briquettes and light it. Once fully ashed over, pour the hot coals into the Kettle Kone (or bank them for indirect heat if not using one).
Place the cooking grate back on, open all vents fully, and allow the BBQ to preheat for around 10 minutes.
Arrange the mini pizzas around the outside edge of the grill, away from direct heat. Lid on, and cook for around 10 minutes.
No need to spin the lid for such a short cook — just let them do their thing.

The Payoff:
After 10 minutes, the cheese should be fully melted and lightly golden.
Remove the mini pizzas carefully and let them cool for a minute or two. Melted cheese is lava-hot, so resist the urge to dive straight in.
Serve immediately while hot and crispy.

Ingredients:
•    6 English-style muffins, split in half
(approx. 6 muffins / 12 halves)
•    ½ cup pizza sauce
(125 ml / approx. 4.2 fl oz)
•    2 cups grated mozzarella cheese
(200 g / approx. 7 oz)
•    Assorted toppings (pre-cooked if required):
◦    Pepperoni
◦    Ham
◦    Pineapple
◦    Cooked chicken
◦    Bacon
◦    Mushrooms
◦    Capsicum (bell peppers)
◦    Onion

Recipe Steps:
1    Preheat BBQ for high indirect heat at 240°C (465°F)
2    Split English muffins in half and place cut-side up
3    Spread pizza sauce evenly over each muffin half
4    Sprinkle lightly with mozzarella cheese
5    Add desired toppings
6    Arrange pizzas around the outer edge of the grill
7    Close lid and cook for 10 minutes
8    Remove from BBQ and rest briefly before serving

Recipe Info:
•    Prep Time: 10 minutes
•    Cook Time: 8–12 minutes
•    Serves: 4–6 (or fewer if people hover near the BBQ)
•    Effort: Easy
•    Course: Appetiser / Snack
•    Cuisine: Australian
•    Hydration: 1 beer (optional but very recommended)

Tips & Variations:
•    Don’t overload the cheese — too much will cause soggy bases.
•    Pre-cook proteins like chicken or bacon before using them as toppings.
•    BBQ sauce base works great if you want a smokier flavour.
•    Pizza night hack: Let everyone build their own muffins before cooking.
•    Kid-friendly option: Keep toppings simple and cook plain cheese versions.
•    Extra crunch: Toast the muffins lightly before adding toppings if you like a firmer base.

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