Mini Lunch Box Pizzas Recipes

MINI LUNCHBOX PIZZAS

Steps:

• Combine the self-raising flour and Greek yogurt in a bowl until it comes together and forms a ball. This will take a few minutes
• Turn the pizza dough onto a floured surface and knead until smooth. You may need to add extra flour at this step.
• Roll the pizza dough out flat and use a circle shape to cut out the rounds of pizza. Place these onto a prepared tray
• Top the pizza rounds with pizza sauce, toppings of your choice and cheese. We made ours with zucchini, capsicum, cherry tomatoes, pineapple and olives.
• Cook for 20 minutes in a 200 degree oven. I like to use the pizza setting on my oven so the heat is coming from under the pizzas.

LUNCH BOX PIZZAS

Steps:

• Flatten each biscuit into a 3-in. circle and press into a greased muffin cup. Combine the tomato sauce and Italian seasoning; spoon 1 teaspoonful into each cup. Top each with a slice of pepperoni and about 1 tablespoon of cheese. , Bake at 425° until golden brown, 10-15 minutes. Serve immediately or store in the refrigerator.

MINI PIZZAS FOR SCHOOL LUNCHES

Steps:

• Preheat oven to 425 degrees.
• Flatten each biscuit into a 3-inch circle and press into a greased muffin cup.
• Combine the tomato sauce and italian seasoning; spoon 1 teaspoonful into each cup. Top each with a slice of pepperoni and about 1 tablespoon of cheese.
• Bake for 10-15 minutes or until golden brown.
• Serve immediately or store in refrigerator.

MINI TOP-YOUR-OWN PIZZAS

Steps:

• Put the flour in a large bowl. Add a little salt to one side of the bowl and the yeast to the other side. Sprinkle over the sugar, together with a spoon, and add the oil and 190ml warm water. Combine with a spoon until all the flour comes away from the sides of the bowl, then tip onto a floured surface. Knead for 5-10 mins or until smooth and elastic. Lightly oil a clean bowl, add the dough, cover with cling film and leave to rise for 1 hr.
• Meanwhile, make the sauce. Pour the passata into a saucepan, add the basil and mixed herbs, then season and bring to the boil over a low heat. Simmer gently for 5 mins, then set aside to cool. Chop the toppings.
• Once the dough has risen, tip it out, knock out the air and divide into 6 equal parts. Heat oven to 240C/220C fan/gas 9 and place 2 large baking sheets in the oven.
• Roll out the dough on a lightly floured surface into a circle around 15cm in diameter. Pick up the circle of dough and toss about a metre up, spinning it in the air. Catch it on the back of your hand, so your fingers don't poke through the dough. Do this at least 3 times to achieve a thin central base and a thicker outside crust. Alternatively, you could carry on rolling, but it's not as much fun!
• Lay the bases onto baking parchment (2 bases on 1 piece of parchment) and carefully slide each pair inside a plastic bag 'tent' for 15 mins to prove again.
• After the second rise, spread the sauce over the bases and add the and mozzarella. Take the baking sheets out the oven and quickly slide the pizzas (still on their baking parchment) on top. You can cook 2-3 pizzas per tray. Return to the oven and bake for 12 mins. Take out, slice and eat.

MINI LUNCH BOX PIZZAS

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 6 minutes. Chop broccoli finely.
• Preheat the oven to 375 degrees F (190 degrees C).
• Press each biscuit into a nonstick muffin cup.
• Mix pizza sauce and broccoli together. Spoon 1 tablespoon of the sauce over each biscuit. Top with pepperoni and shredded cheese.
• Bake in the preheated oven until golden brown, 10 to 13 minutes.

LUNCH BOX PIZZAS

Steps:

• Flatten each biscuit into a 3-in. circle and press into a greased muffin cup. Combine the tomato sauce and Italian seasoning; spoon 1 teaspoonful into each cup. Top each with a slice of pepperoni and about 1 tablespoon of cheese. Bake at 425 degrees F for 10-15 minutes or until golden brown. Serve immediately or store in the refrigerator.