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Turn basic yogurt dough into cute personal pizzas that fit perfectly in lunchboxes and work great as snacks after school. These tiny pizzas mix easy 2-ingredient dough with favorite pizza toppings, making handy treats kids can't wait to help cook and munch on.
After making countless lunches, I've learned that handling the dough correctly and cutting pieces the same size gives you the best grab-and-go pizzas.
Key Ingredients
- Self-Rising Flour: Gives you that nice puff without needing yeast
- Full-Fat Greek Yogurt: Makes the best dough consistency
- Quality Tomato Paste: Packs more flavor in small amounts
- Shredded Mozzarella: Grate it yourself for smoother melting
- Mini Pepperoni: Just the right size for tiny pizzas
- Italian Seasoning: Boosts the sauce taste
Step-By-Step Guide
- 1. Dough Preparation:
- Mix 2 cups self-rising flour with 1 cup Greek yogurt until you get a rough dough. Dump it onto a lightly floured countertop and knead for 5-7 minutes till it feels smooth. If it's too sticky, add a tablespoon of flour at a time. Let it sit for 5 minutes if it's fighting you when rolling.
- 2. Shaping Process:
- Roll the dough about ¼-inch thick on your floured surface. Cut circles using a 3-inch cutter or coffee mug. Gently reshape leftover dough for more circles. Put all rounds on a baking sheet lined with parchment.
- 3. Topping Application:
- Spread 1-2 teaspoons tomato paste on each circle, leaving a tiny edge. Sprinkle each with ⅛ teaspoon Italian seasoning. Top with 2 tablespoons mozzarella and 3-4 mini pepperoni pieces.
- 4. Baking Method:
- Cook at 400°F for 12-14 minutes until you see golden edges and melted cheese with tiny brown spots. Look underneath - bottoms should be crispy and golden too.
- 5. Cooling Strategy:
- Let the pizzas rest on the baking sheet for 5 minutes, then move them to a wire rack. This stops them from getting soggy and keeps them perfect for lunchboxes.
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Keeping And Serving Tips
- 1. Immediate Storage:
- Make sure pizzas cool completely before putting in lunchboxes or containers. Place parchment paper between layers so they don't stick together. Keep in the fridge up to 3 days. When packing for room temperature lunches, add an ice pack to keep them safe.
- 2. Freezer Storage:
- Put cooled pizzas on a baking sheet not touching each other, freeze until hard (about 2 hours). Move to freezer bags, push out as much air as you can. Write the date and what's inside. They'll last up to 3 months frozen. Thaw overnight in the fridge or heat straight from frozen.
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Great Sidekicks
- Cut-up fresh veggies
- Fruit chunks or berries
- Greek yogurt
- Trail mix
- Baby carrots
- Cherry tomatoes
- String cheese
- Hummus for dipping
Tasty Twists
- BBQ chicken and cheddar
- Margherita with fresh basil
- Veggie supreme
- Hawaiian style
- Mexican with taco seasoning
- Pesto and mozzarella
- White pizza with ricotta
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These tiny pizzas show that homemade lunches can be exciting and good for you. Whether you're making them for school or afternoon snacks, they'll quickly become a regular in your meal planning. Just remember, cutting them the same size and letting them cool right makes them travel so much better.
Frequently Asked Questions
- → Can I prepare and freeze them?
- You can bake and freeze them for up to 3 months. Just reheat when ready to eat.
- → What toppings work well?
- Go for ham, veggies, various cheeses, or simply stick to cheese if you prefer vegetarian.
- → Why use yogurt in the dough?
- The yogurt skips yeast and rising, making tender dough quickly.
- → Can I prep the dough early?
- Sure! Wrap it up and refrigerate for up to a day before using.
- → How do I avoid soggy bottoms?
- Keep tomato paste light and preheat the oven well.