Description
Soft, fluffy mini pizzas made with a simple two-ingredient dough, perfect for school lunches, snacks, or a quick dinner. Easy to customize with your favorite toppings and freezer-friendly for busy weeks.
Ingredients
- 2 cups self-raising flour
- 1 cup full-fat plain Greek yoghurt
- 1/3 cup tomato paste
- 1 cup freshly shredded mozzarella cheese
- 1/2 cup sliced pepperoni (optional or replaceable)
Instructions
- Preheat the oven to 200°C (392°F) and line a baking tray with baking paper.
- In a large bowl, combine the self-raising flour and Greek yoghurt. Mix with a spoon, then knead with hands until a soft dough forms.
- Lightly flour a clean surface and roll out the dough to about 1 cm thickness.
- Cut out small rounds using a mug or round cutter and place them on the prepared tray.
- Spread a small amount of tomato paste on each dough round.
- Top each with shredded mozzarella and pepperoni or your preferred toppings.
- Bake for 12–14 minutes or until the base is golden and the cheese has melted.
- Let the mini pizzas cool slightly before serving or packing.
Notes
- You can replace self-raising flour with plain flour plus 2 teaspoons of baking powder.
- Try other toppings like mushrooms, capsicum, spinach, or leftover chicken.
- Grated zucchini can be mixed with cheese for extra vegetables.
- These can be shaped into squares or fun shapes for variety.
- Store in the fridge for up to 3 days or freeze for up to 3 months.
- Reheat in the oven, microwave, or pack frozen in lunchboxes to thaw by lunchtime.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: Universal
Nutrition
- Serving Size: 1 mini pizza
- Calories: 130
- Sugar: 1g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 15mg
