Pizza Buns Recipe – Easy Homemade Italian-Style Filled Buns

Last Updated on 2 months by Neha Deshmukh

Pizza Buns Recipe – Easy Homemade Italian-Style Filled Buns

Hey everyone! If you’re anything like me, you love pizza. But sometimes, you want that pizza flavour in a fun, portable package. That’s where these pizza buns come in! I first made these when my kids were little, and they were an instant hit – perfect for lunchboxes, after-school snacks, or even a quick weekend treat. They’re surprisingly easy to make, and the smell while they bake is just heavenly. Let’s get baking!

Why You’ll Love This Recipe

These pizza buns are seriously addictive. They’re soft, fluffy, and bursting with that classic pizza flavour we all adore. Plus, they’re a fantastic way to get the whole family involved in the kitchen. They’re way more fun than regular pizza, and honestly, just as satisfying!

Ingredients

Here’s what you’ll need to whip up a batch of these delicious buns:

• 1.5 cup All purpose flour (approx. 190g)
• 0.5 cup Milk (120ml)
• 0.125 cup olive oil (30ml)
• 1 teaspoon Salt (5g)
• 1.5 teaspoon Sugar (7g)
• 1 tablespoon Active dry yeast (7g)
• 1 Capsicum (chopped)
• 1 Onion (chopped)
• 1 Tomato (optional, chopped)
• 0.5 cup Grated mozzarella cheese (approx. 75g)
• 2 tablespoon Pasta sauce (30ml)
• 1 teaspoon Oregano
• 1 teaspoon Red chilli flakes
• 2 pinch Salt
• 2 teaspoon oil

Ingredient Notes

Let’s talk ingredients for a sec! A few things can really make or break this recipe.

• Active Dry Yeast: This is key. Make sure your yeast is fresh! If it doesn’t foam up when you proof it with the milk and sugar, it’s probably time to get a new batch.
• Flour: I usually use all-purpose flour (maida) for these, but you can experiment with bread flour for a chewier texture. In India, you might find slightly different protein content in all-purpose flour, so adjust the milk accordingly if the dough seems too dry or sticky.
• Pizza Sauce & Cheese: Now, this is where things get fun! Feel free to use your favourite brand of pasta sauce. And the cheese? Mozzarella is classic, but a mix of mozzarella and cheddar can be amazing. In India, you can find local cheese options that work beautifully too – experiment and see what you like!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s wake up that yeast. Warm up the milk (it should be lukewarm, not hot!) and stir in the sugar. Sprinkle the active dry yeast over the top and let it sit for about 10 minutes, until it gets nice and frothy. This tells you the yeast is alive and kicking!
2. In a large bowl, combine the flour and salt. Make a well in the centre and pour in the yeast mixture and olive oil.
3. Knead everything together until you have a smooth, elastic dough. This takes about 5-7 minutes. If the dough is too sticky, add a little flour, one tablespoon at a time.
4. Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for about an hour, or until it has doubled in size.
5. While the dough is rising, let’s make the filling! Heat the oil in a pan and sauté the chopped capsicum and onion until they’re softened. If you’re using tomato, add it in now and cook for a few more minutes.
6. Stir in the pasta sauce, cheese, oregano, chilli flakes, and a pinch of salt. Mix well and set aside to cool slightly.
7. Once the dough has risen, gently punch it down to release the air. Divide the dough into 8 equal balls.
8. Flatten each ball into a small circle. Place a spoonful of the pizza filling in the centre, and carefully seal the edges to form a bun. Place each bun seam-side down on a baking tray lined with parchment paper.
9. Brush the tops of the buns with a little milk. This will give them a lovely golden colour.
10. Bake in a preheated oven at 190°C (375°F) for 15-20 minutes, or until they’re golden brown and the cheese is bubbly.
11. As soon as they come out of the oven, brush them with melted butter. This is essential – it adds so much flavour!

Expert Tips

• Don’t skip the proofing step for the yeast! It’s a simple step that can save you a lot of heartache.
• If you’re short on time, you can use store-bought pizza dough.
• For extra flavour, add a sprinkle of garlic powder to the filling.

Variations

• Vegan Pizza Buns: Swap the mozzarella for a vegan cheese alternative and use plant-based milk.
• Gluten-Free Pizza Buns: Use a good quality gluten-free flour blend. You might need to adjust the amount of liquid slightly.
• Spice Level Adjustments: If you like things mild, skip the chilli flakes. For a spicier kick, add a pinch of cayenne pepper to the filling.
• Festival Adaptations: These are fantastic for Diwali parties! You can even add a little bit of grated paneer to the filling for an extra festive touch. They’re also great for Christmas – a fun alternative to traditional cookies.

Serving Suggestions

These pizza buns are best served warm, straight from the oven. They’re delicious on their own, but you can also serve them with ketchup, chilli sauce, or a side of marinara sauce for dipping.

Storage Instructions

Leftover pizza buns can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat them in the oven or microwave before serving.

FAQs

What type of flour is best for these pizza buns?

All-purpose flour works great, but bread flour will give you a chewier texture.

Can I make the dough ahead of time?

Yes! You can make the dough a day ahead and store it in the refrigerator. Just let it come to room temperature before shaping the buns.

Can I use a different type of cheese?

Absolutely! Feel free to experiment with different cheeses like cheddar, Monterey Jack, or even a little Parmesan.

What can I substitute for active dry yeast?

You can use instant yeast, but you won’t need to proof it first. Just add it directly to the flour.

How can I prevent the buns from drying out during baking?

Brushing the tops with milk and butter helps to keep them moist.

Can I freeze these pizza buns?

Yes! Freeze them on a baking sheet until solid, then transfer them to a freezer bag. They’ll keep for up to 2 months. Reheat them directly from frozen.

Enjoy! I hope you and your family love these pizza buns as much as we do. Happy baking!