Prosciutto Pizza Cup Bits For A Unique Appetizer

These Prosciutto Pizza Bites are what I make when I want something crispy, cheesy, and salty that doesn’t require rolling out dough or waiting for anything to rise. They’re honestly so simple but taste like you put in more work than you actually did. The base is just prosciutto slices baked in muffin tins until they crisp up into little edible cups—and yes, it’s as good as it sounds.

Once they’re cooled, you fill them with a mix of tomato paste, sun-dried tomatoes, cheese, olives, and herbs. It’s got that pizza vibe without being heavy, and the flavor is rich and bold in just one or two bites. I like tossing in a little za’atar when I want something herby and earthy, but they’re great with or without it.

These are perfect for parties, movie nights, or when you want a low-carb-ish snack that feels more interesting than plain cheese and crackers. And the best part? You can make a whole batch in under 30 minutes, and they reheat like a dream.

Tips to Make This Recipe Work Best

• Use thin slices of prosciutto so they crisp up quickly and hold their shape. If they’re too thick, they stay soft and chewy.
• Make sure to press the prosciutto gently into the muffin tin so it forms a real cup. It’ll shrink a bit as it bakes.
• Let the prosciutto cool completely before filling so it keeps that crisp texture.
• Tomato paste works better than sauce here because it’s thicker and doesn’t make the cups soggy.
• Don’t overload the filling—you want a little of everything in each bite, not a giant mountain that falls apart.

Ingredients

• 6–8 slices prosciutto (thin cut)
• 3 tablespoons tomato paste
• 2 tablespoons chopped sun-dried tomatoes
• 2 tablespoons chopped olives
• 1/2 cup (50g) shredded cheese
• 1/2 teaspoon za’atar (optional)
• Salt and pepper, to taste
• Fresh basil, for topping

Alternative Ingredients

If you don’t have prosciutto, you can use thin slices of turkey or ham, but they won’t get quite as crisp. Salami works too, but go with smaller muffin tins.

Instead of tomato paste, you can use thick pizza sauce or even red pepper pesto. Just make sure it’s not too watery.

You can swap the shredded cheese with mozzarella, cheddar, gouda, or even a bit of parmesan. Anything melty will work.

Not a fan of olives or sun-dried tomatoes? Try roasted peppers or marinated artichokes for a different flavor.

Step 1: Crisp the Prosciutto

Preheat your oven to 375°F (190°C). Line each muffin cup with a slice of prosciutto, pressing it down gently to form a cup shape. Bake for 10–12 minutes, or until the prosciutto is crispy and holds its shape.

Step 2: Let Cool

Remove the muffin tin from the oven and let the prosciutto cups cool completely in the tin. This helps them firm up and hold their crunch.

Step 3: Make the Filling

In a small bowl, mix together the tomato paste, chopped sun-dried tomatoes, chopped olives, shredded cheese, and za’atar if you’re using it. Season with a little salt and pepper.

Step 4: Assemble the Bites

Once the prosciutto cups are cool, fill each one with a spoonful of the tomato mixture. Press gently to fit the filling into the cup without breaking it.

Step 5: Top with Basil

Tear or chop fresh basil and sprinkle it on top of each bite just before serving. You can also add an extra crack of pepper or a little olive oil drizzle if you want to get fancy.

How to Conserve This Recipe

If you’re making these ahead of time, store the prosciutto cups and the filling separately in the fridge. The cups will stay crispy in an airtight container for up to 2 days. Assemble just before serving so everything stays crunchy.

If they’re already assembled, they’ll keep in the fridge for about 24 hours. Reheat in the oven at 350°F (175°C) for 5–6 minutes to warm them up and crisp the prosciutto again. I don’t recommend the microwave—it softens the cups and ruins the texture.

Different Ways to Serve These

These bites are great when you need a one-hand snack or a no-fuss appetizer. They work perfectly for game day, picnics, or even just a lazy dinner when you want pizza flavors without the hassle. You can also serve them as part of a charcuterie board—just line them up with some grapes, nuts, and a few slices of bread.

If you’re packing lunch, toss a few of these in a container with some sliced veggies and crackers for a fun, protein-packed option that doesn’t feel boring. And if you’re hosting? Double or triple the recipe, because they go fast. You can even make a vegetarian version on the side using phyllo cups or baked zucchini slices as the base.