Description
These Mini Lunchbox Pizzas are perfect for quick meals, snacks, or even meal prepping. With a simple two-ingredient dough and customizable toppings, they make a delicious and portable treat for kids and adults alike! These pizzas are crispy on the outside, fluffy on the inside, and topped with gooey mozzarella cheese and pepperoni for the perfect bite every time.
Ingredients
Units
Scale
Dough
- 2 cups (300 g) self-raising flour (or see Note 1 for substitution with plain/all-purpose flour)
- 1 cup (250 g) full-fat plain Greek yoghurt
Toppings
- 1/3 cup (90 g) tomato paste (concentrated puree)
- 1 cup (125 g) freshly shredded mozzarella
- 1/2 cup (80 g) pepperoni
Instructions
- Preheat the Oven
Preheat the oven to 200°C (400°F) or 180°C (350°F) if using a fan-forced setting. Line a baking tray with baking (parchment) paper to prepare for baking. - Make the Dough
In a large bowl, combine the self-raising flour and yoghurt. Start mixing with a spoon until the mixture resembles large crumbs, and then knead with your hands for 1–2 minutes. If the dough feels dry initially, keep kneading until it forms a soft dough. (See Note 2 for troubleshooting if the dough feels too dry or sticky.) - Roll and Cut the Dough
Lightly flour a clean work surface. Roll the dough out to about a 1 cm (1/2 inch) thickness. Use a large mug or cookie cutter to cut out round shapes. Collect any leftover scraps of dough, knead them into a ball, and roll out again to cut more rounds. Repeat the process until all the dough has been used. - Assemble the Pizzas
Arrange the dough rounds on the prepared baking tray. Spread a thin layer of tomato paste over each round. Next, top with shredded mozzarella and finally, a few pieces of pepperoni for each. - Bake the Pizzas
Bake the pizzas for 12–14 minutes, or until the dough is golden and the cheese is melted. If you’re using two trays, there’s no need to swap trays during cooking. - Cool and Serve
Let the mini pizzas cool slightly on the tray before serving. They can be enjoyed warm or cold, making them ideal for any occasion!
Notes
- Note 1: If you don’t have self-raising flour, substitute with plain/all-purpose flour and add 4 teaspoons of baking powder (2 teaspoons per cup of flour) to achieve a similar fluffy texture.
- Note 2: The dough may feel dry initially, but keep kneading, and it will come together. If the dough starts to feel sticky, sprinkle extra flour on your hands or the dough to make it easier to handle.
- Make Ahead Tips: These mini pizzas are great for meal prepping. Once cooked, allow them to cool completely and freeze in airtight containers with parchment paper between each layer to prevent sticking. To serve, thaw overnight in the fridge or reheat in the oven or microwave. Cooked mini pizzas can be stored in the fridge for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 mini pizza
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 15mg
