Mini Pizza

These retro mini pizzas are pure party food gold. Ground beef and sausage get browned together, then stirred into melted Velveeta with a hit of oregano, ketchup, and Worcestershire for a tangy, meaty spread that clings to every bite of crusty French bread.

The real beauty here is the freezer factor. Spoon the mixture onto bread rounds, pop them on a sheet pan, and freeze the whole batch. Pull out as many as you need and bake straight from frozen. No thawing, no fuss.

The Velveeta is doing serious work in this recipe. It melts into a smooth, creamy base that holds the meat together and keeps things from drying out during baking. Don’t try subbing in a hard cheese here or you’ll end up with a crumbly mess.

Kitchen Tips

• Brown the meat in small batches so it actually sears instead of steaming in its own liquid.
• Freeze on a parchment-lined sheet pan first, then transfer to zip-top bags so they don’t stick together.
• These go from freezer to oven with no thaw needed. Bake until the cheese is bubbly and the bread edges are golden and crisp.

Variations

• Swap the sausage for spicy Italian sausage and add crushed red pepper flakes for heat.
• Use cocktail rye bread instead of French bread for bite-sized versions.
• Stir in diced green chiles or pickled jalapenos for a Tex-Mex spin.