Description
These Mini Lunchbox Pizzas are a quick and easy homemade treat that combines a soft, fluffy base with classic pizza flavors. Perfect for lunchboxes or a fun snack, they use simple ingredients like self-raising flour, Greek yogurt, tomato paste, mozzarella, and pepperoni to create individual-sized pizzas in just 25 minutes.
Ingredients
Scale
Dough
- 2 cups (300 g) self-raising flour (or substitute with plain/all-purpose flour plus 2 tsp baking powder)
- 1 cup (250 g) full-fat plain Greek yoghurt
Topping
- â…“ cup (90 g) tomato paste (concentrated puree)
- 1 cup (125 g) freshly shredded mozzarella
- ½ cup (80 g) pepperoni slices
Instructions
- Prepare the Dough: In a large mixing bowl, combine the self-raising flour and Greek yogurt. Stir together until a soft dough forms. If the dough is too sticky, add a little more flour; if too dry, add a small splash of water or yogurt.
- Shape the Mini Bases: Divide the dough into 10 even portions. Roll each portion into a small, flat round approximately 3-4 inches in diameter on a lightly floured surface.
- Add Tomato Paste: Spread a thin, even layer of tomato paste over each dough round, leaving a small border around the edges to resemble a pizza crust.
- Top with Cheese and Pepperoni: Sprinkle shredded mozzarella evenly over the tomato spread, and top with pepperoni slices on each mini pizza.
- Bake the Pizzas: Place the mini pizzas on a baking tray lined with parchment paper. Bake in a preheated oven at 200°C (400°F) for about 10-12 minutes, or until the cheese has melted and the crust is golden and cooked through.
- Cool and Serve: Remove from the oven and let cool slightly before serving. These pizzas are delicious warm or at room temperature, making them ideal for lunchboxes or snacks.
Notes
- If using plain/all-purpose flour instead of self-raising flour, add 2 teaspoons of baking powder to the flour before mixing.
- You can substitute pepperoni with other toppings like sliced mushrooms, olives, or ham, depending on preference.
- For a gluten-free option, use a gluten-free self-raising flour blend.
- These mini pizzas store well in an airtight container in the fridge for up to 2 days; reheat before serving.
