Mini Pizzas for Lunch (Print Version)
# Ingredients:
→ Dough
01 -
1 cup (250g) plain Greek yoghurt (full-fat)
02 -
2 cups (300g) self-rising flour
→ Toppings
03 -
½ cup (80g) thinly sliced pepperoni
04 -
⅓ cup (90g) concentrated tomato puree
05 -
1 cup (125g) mozzarella, freshly grated
# Instructions:
01 -
Warm up your oven to 200°C (400°F) or 180°C (350°F) if using a fan option. Cover a baking tray with parchment paper.
02 -
Mix yoghurt and the self-rising flour in a big bowl using a spoon until it looks flaky. Then, knead it by hand for a couple of minutes until it feels soft and smooth.
03 -
Sprinkle flour on your counter to stop sticking. Roll the dough out to about half an inch thick. Use a big cup or cutter to make round shapes. Collect leftover dough, roll it again, and repeat.
04 -
Lay the dough rounds on the tray you’ve prepped. Add a thin layer of tomato paste to each. Sprinkle with mozzarella, then add pepperoni slices on top.
05 -
Pop them in the oven for 12 to 14 minutes, until the edges are golden and the cheese is bubbly. Let them sit on the tray for a moment before digging in.
# Notes:
01 -
You can swap self-rising flour for plain flour and baking powder.
02 -
Great option to freeze ahead for snacks.
03 -
Tastes nice whether warm or at room temp.