Cinnamon Pizza Bites Recipe

Prepare oven and dough

Preheat oven to 375°F (190°C). Lightly grease a baking sheet or line with parchment paper. Remove the refrigerated pizza dough from the fridge and let sit 10 minutes to become slightly more pliable.

Roll and cut

On a lightly floured surface, roll the dough into a roughly 12-inch circle or rectangle about 1/8–1/4 inch thick. Using a 1 to 1 1/4-inch round cutter (or a knife), cut dough into approximately 30–36 small rounds. Re-roll scraps and cut until all dough is used.

Butter and sugar coating

Melt the unsalted butter in a small saucepan or microwave until just melted. In a medium bowl, combine granulated sugar and ground cinnamon. Brush each dough round lightly with melted butter, then toss or dredge in the cinnamon-sugar mixture to coat evenly. Place coated rounds on the prepared baking sheet, spacing them about 1/2 inch apart. If you prefer a crisper bottom, brush the baking sheet lightly with the 1 tbsp vegetable oil before placing rounds.

Bake

Bake in the preheated oven for 10–12 minutes, or until the dough bites are puffed and golden brown on the edges. Rotate the pan once halfway through baking for even color. Bake times may vary slightly depending on thickness; remove when golden and cooked through.

Cool

Transfer baked pizza bites to a wire rack and let cool 5 minutes before serving so they firm up slightly (still best warm for dipping).

Place chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium-low heat until it just begins to simmer (steam and tiny bubbles at edge), or microwave until hot but not boiling (about 20–30 seconds). Pour the hot cream over the chocolate chips and let sit 1 minute. Stir gently until smooth and glossy. If using, stir in corn syrup for extra shine. Keep warm; if it thickens, reheat briefly in 5–10 second microwave bursts or a double boiler, stirring between intervals.

In a small bowl, whisk together powdered sugar, milk, vanilla extract, and a pinch of salt until smooth. Adjust consistency: add more milk, 1/4 teaspoon at a time, to thin, or more powdered sugar to thicken until you reach a pourable but slightly thick icing suitable for dipping.