Why Make This Recipe
Mini Lunchbox Pizzas are a fun and easy meal choice, perfect for kids and adults alike. They are quick to make and allow for endless toppings, making them customizable to everyone’s taste. Whether you’re packing a lunch for school or a picnic, these mini pizzas are a hit with everyone. Plus, they’re a great way to use up any leftover ingredients you have in the fridge!
How to Make Mini Lunchbox Pizzas
Ingredients :
- 2 cups (300 g) self-raising flour (see note 1 if you only have plain/all-purpose flour)
- 1 cup (250 g) full-fat plain Greek yoghurt
- ⅓ cup (90 g) tomato paste (concentrated puree)
- 1 cup (125 g) freshly shredded mozzarella
- ½ cup (80 g) pepperoni
Directions :
- Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced). Line a baking tray with baking (parchment) paper.
- In a large bowl, combine the self-raising flour and yoghurt. Mix with a spoon until the mixture resembles large flakes. Then, combine with your hands, kneading until a soft dough forms; this will take about 1–2 minutes (see note 2 for further instructions and troubleshooting).
- Lightly flour a clean work surface and roll out the dough to about a 1 cm (½ inch) thickness. Use a large mug or cookie cutter to cut out rounds (or you can make one large pizza instead). Combine any leftover dough scraps using your hands, roll out again, and use your cutter to create more rounds. Repeat this process until there is no dough left.
- Place the dough rounds on the prepared baking tray (use two baking trays if needed). Spread a small amount of tomato paste over each round.
- Top with shredded mozzarella, followed by the pepperoni.
- Bake for 12–14 minutes, or until the dough is golden and the cheese has melted (if using two trays, place one in the top and one in the bottom of the oven; there is no need to swap them during cooking).
- Allow to cool slightly on the tray before serving.
How to Serve Mini Lunchbox Pizzas
Mini Lunchbox Pizzas are great served warm or at room temperature. You can pack them in lunchboxes with fresh fruit and veggie sticks for a balanced meal. A side of dipping sauce, such as marinara or ranch dressing, can add extra flavor and fun!
How to Store Mini Lunchbox Pizzas
You can store leftover Mini Lunchbox Pizzas in an airtight container in the fridge for up to three days. For longer storage, they can be frozen. Just separate layers with parchment paper and keep them in a zip-top bag or airtight container. They can be reheated in the oven or microwave later!
Tips to Make Mini Lunchbox Pizzas
- If you only have plain/all-purpose flour, you can make your own self-raising flour by adding 2 teaspoons of baking powder to every cup of plain flour.
- Feel free to swap out pepperoni for any other toppings like veggies, cooked chicken, or ham.
- To make the pizzas extra crispy, you can bake them a little longer but keep an eye on them to avoid burning.
Variation
You can easily adapt this recipe by using different sauces like pesto or alfredo instead of tomato paste. You can also try different cheeses such as cheddar or feta for varying flavors.
FAQs
Can I use whole wheat flour instead of self-raising flour?
Yes, you can use whole wheat flour but make sure to add baking powder (2 teaspoons per cup) to help the dough rise.
Can I add more toppings?
Absolutely! Additional toppings like bell peppers, olives, mushrooms, or even pineapple can make these mini pizzas more delicious.
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time and keep it wrapped in the fridge for up to 24 hours before rolling it out and baking.
