Mini Lunchbox Pizzas
Servings: 10 servings
Calories: 203kcal
These Mini Lunchbox Pizzas are made with a two-ingredient dough, topped with pepperoni and mozzarella – perfect for school lunches or quick meals. Ready in under 15 minutes!
Ingredients
DOUGH
- 300 g self-raising flour (see note 1 if you only have plain/all-purpose flour)
- 250 g full-fat plain Greek yoghurt
TOPPINGS
- 90 g tomato paste
- 125 g freshly shredded mozzarella
- 80 g pepperoni
Instructions
- Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced). Line a baking tray with baking (parchment) paper.
- Make the dough – 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).
- Cut out the pizza bases – 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.
- Add the toppings – Top with shredded mozzarella, followed by the pepperoni.
- Cook – 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).
- Serve – Allow to cool slightly on the tray before serving.
Notes
Note 1 – If you only have plain (all-purpose) flour, add 4 teaspoons of baking powder (2 teaspoons per 150 g/1 cup of flour) for the same fluffy results.
Note 2 – The dough will initially feel dry and like it is not combining. Keep kneading! It will eventually start to come together. Sprinkle extra flour on your hands and on the dough if it starts to become too sticky.
Make Ahead
These mini pizzas are ideal for meal prepping! Bake them ahead of time and freeze in airtight containers. Ensure they are cooled completely before freezing. Use baking (parchment) paper between them to stop them sticking together. To serve, thaw them overnight in the fridge or reheat them in the microwave or oven. They can be served warm or cold. Store cooked mini pizzas for up to 3 days in the fridge or for up to 3 months in the freezer. If you need to refrigerate the dough for a short period of time (2–4 hours) before you bake, cover it with plastic wrap or a damp tea (dish) towel so it doesn’t dry out.Leftovers
See the “make ahead” instructions above.Nutrition Facts
Mini Lunchbox Pizzas
Amount per Serving
Calories
203
% Daily Value*
Fat
7
g
11
%
Saturated Fat
4
g
25
%
Monounsaturated Fat
2
g
Cholesterol
23
mg
8
%
Sodium
469
mg
20
%
Potassium
230
mg
7
%
Carbohydrates
24
g
8
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
10
g
20
%
Calcium
171
mg
17
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Scan for full recipe:
