Mini Lunchbox Pizzas

• servings: 10 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

2 cups (300 g) self-raising flour (see note 1 if you only have plain/all-purpose flour)

1 cup (250 g) full-fat plain Greek yoghurt

⅓ cup (90 g) tomato paste (concentrated puree)

1 cup (125 g) freshly shredded mozzarella

½ cup (80 g) pepperoni

Directions

Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced). Line a baking tray with baking (parchment) paper.

Make the dough –

In a large bowl, combine the self-raising flour and yoghurt. Mix with a spoon until the mixture resembles large flakes, then combine with your hands, kneading until a soft dough forms (this will take about 1–2 minutes, see note 2 for further instructions and troubleshooting).

Cut out the pizza bases –

Lightly flour a clean work surface and roll out the dough to about a 1 cm (½ inch) thickness. Use a large mug or cookie cutter to cut out rounds (or you can make one large pizza instead). Combine any leftover dough scraps using your hands, roll out again and use your cutter to create more rounds. Repeat this process until there is no dough left.

Place the dough rounds on the prepared baking tray (use two baking trays if needed). Spread a small amount of tomato paste over each round.

Add the toppings –

Top with shredded mozzarella, followed by the pepperoni.

Cook –

Bake for 12–14 minutes, or until the dough is golden and the cheese has melted (if using two trays, place one in the top and one in the bottom of the oven, there is no need to swap them during cooking).

Serve –

Allow to cool slightly on the tray before serving.

Nutrition

• Serving Size: 10 mini pizzas
• Calories: 449
• Total Fat: 13.5 g
• Saturated Fat: 5.4 g
• Trans Fat: 0.3 g
• Cholesterol: 33.7 mg
• Sodium: 1309.8 mg
• Total Carbohydrate: 54.6 g
• Dietary Fiber: 3.1 g
• Total Sugars: 6.1 g
• Protein: 26.3 g