Hi Suzanne, mini popovers will bake faster than full-sized ones. They take about 10 minutes less than full-sized ones, so you can cut 5 minutes off both baking intervals (at 400°F and then at 375°F). Having high, consistent heat is key to making successfully popped popovers, so opening up the oven door can sometimes make them fall. This isn't a golden rule that we strictly adhere to, but we do try to limit opening and closing the door for best results. We think you might be asking about the Pizza Dough Flavor, which you're welcome to add a small amount of to the batter. Same goes with the Pizza Seasoning. Sprinkle a pinch on top of each popover or mix a few teaspoons right into the batter. Adjust to taste, and happy baking! Kye@KAF

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