Lunchbox Mini Pizzas (Print Version)
# Ingredients:
→ Dough
01 -
1 cup (250g) full-fat plain Greek yogurt
02 -
2 cups (300g) self-rising flour
→ Toppings
03 -
1 cup (125g) freshly shredded mozzarella
04 -
⅓ cup (90g) concentrated tomato puree
05 -
½ cup (80g) sliced pepperoni
# Instructions:
01 -
Flip your oven to 200°C (400°F) or 180°C (350°F) for a fan setting. Cover a baking tray with parchment paper and set it aside.
02 -
Toss the flour and yogurt into a big bowl. Stir them together until you see big flakes, then get your hands in there and knead for 1–2 minutes till you have a smooth dough.
03 -
Dust your workspace lightly with flour. Roll the dough to about 1 cm thick (that’s about 1/2 inch). Use a mug or a cookie cutter to make circles. Gather up the leftover dough and roll it out again until it’s all used up.
04 -
Move the dough circles to the baking tray you prepped earlier. Spread a little tomato puree on each one, sprinkle with the shredded mozzarella, and finish with pepperoni on top.
05 -
Pop them in the oven for 12–14 minutes. Take them out when the dough looks golden and the cheese is gooey. Let them cool a bit on the tray, then enjoy.
# Notes:
01 -
You can swap self-rising flour for plain flour mixed with baking powder.
02 -
Great for freezing or prepping ahead of time.
03 -
Tasty when warm or at room temp.