Description
Mini Lunchbox Pizzas are fun, bite-sized pizzas perfect for kids, snacks, or lunchboxes, featuring golden dough, tangy tomato paste, gooey mozzarella, and savory pepperoni
Ingredients
Units
Scale
- 2 cups (300 g) self-raising flour
- 1 cup (250 g) full-fat plain Greek yoghurt
- 1/3 cup (90 g) tomato paste
- 1 cup (125 g) freshly shredded mozzarella
- 1/2 cup (80 g) pepperoni
Instructions
- Preheat the oven to 220°C (425°F) and line a baking tray with parchment paper
- In a mixing bowl, combine self-raising flour and Greek yoghurt until a soft dough forms
- Roll out the dough on a lightly floured surface to about ½ cm thick and cut into mini pizza shapes
- Spread tomato paste evenly on each mini pizza, top with mozzarella and pepperoni slices
- Bake for 12–15 minutes until the dough is golden and the cheese is melted
- Allow to cool slightly, optionally garnish with fresh herbs
- Serve warm or pack into lunchboxes
Notes
- Use freshly shredded mozzarella for best melt
- Don’t overload with toppings to avoid soggy pizzas
- Can refrigerate dough for up to 24 hours before baking
- Leftovers reheat well in the oven or toaster oven
Nutrition
- Serving Size: 1 mini pizza
- Calories: 250
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 25 mg