3–4 slices cooked chicken breast (shredded or diced)

1 cup shredded mozzarella cheese

1 tablespoon pizza sauce (or spaghetti sauce)

Pizza toppings of choice (e.g., pineapple, pepperoni, mushrooms, spinach, cooked sausage)

½ cup sliced almonds (optional, for topping)

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Lightly grease a standard muffin tin. Place the shredded or diced chicken into each cup, pressing it down slightly.
Add 1 tablespoon of pizza sauce into each muffin cup. Layer on your chosen toppings, such as pineapple, pepperoni, or mushrooms. Top with a generous sprinkle of shredded mozzarella cheese.
Preheat the oven to 350°F (175°C) and bake for about 27 minutes, or until the cheese is bubbly and golden brown. Keep an eye on them towards the end to avoid overcooking.
Remove the pizza bites from the muffin tin using a fork and drain any excess juice. Let them cool for a minute or two before serving. Enjoy with your favorite dipping sauce!

For a vegan version, use dairy-free cheese and plant-based toppings like mushrooms, spinach, or olives.

For a spicy option, add jalapeño peppers or red pepper flakes.

For a breakfast-style pizza, top with scrambled eggs, cooked sausage, and cheddar cheese.

Sprinkle sliced almonds on top for added texture.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.