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Turn basic yogurt dough into cute personal pizzas that fit perfectly in lunchboxes and work great as snacks after school. These tiny pizzas use an easy 2-ingredient dough topped with familiar pizza favorites, making them portable treats kids can't wait to help make and eat.
After packing countless lunches, I've learned that handling the dough correctly and making each pizza the same size leads to perfectly portable treats.
Must-Have Ingredients
- Self-Rising Flour: Gives you the right puff without needing yeast
- Full-Fat Greek Yogurt: Makes the best dough texture
- Quality Tomato Paste: Packs more flavor than regular sauce
- Shredded Mozzarella: Grate it yourself for better melting
- Mini Pepperoni: Just the right size for small pizzas
- Italian Seasoning: Boosts the sauce taste
Step-By-Step Guide
- 1. Making Your Dough:
- Mix 2 cups self-rising flour with 1 cup Greek yogurt until you get a rough dough. Dump it onto a floured counter and knead for 5-7 minutes until it feels smooth. If it's too sticky, sprinkle in more flour one spoonful at a time. Let it rest for 5 minutes if it keeps shrinking back when rolled.
- 2. Cutting The Rounds:
- Roll your dough about ¼-inch thick on a floured surface. Cut circles with a 3-inch cutter or a mug. Gently re-roll leftover pieces to make more circles. Put all your rounds on a baking sheet lined with parchment.
- 3. Adding Your Toppings:
- Spread 1-2 teaspoons tomato paste on each circle, leaving a little edge around the outside. Sprinkle about ⅛ teaspoon Italian seasoning on each. Top with 2 tablespoons cheese and 3-4 mini pepperoni pieces.
- 4. Baking Your Pizzas:
- Bake at 400°F for 12-14 minutes until the edges turn golden and the cheese melts with some light brown spots. Check underneath to make sure they're crispy and golden.
- 5. Cooling Them Down:
- Let the pizzas sit on the baking sheet for 5 minutes, then move them to a wire rack. This keeps the bottoms from getting soggy and makes them perfect for lunchboxes.
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Keeping And Serving Tips
- 1. Short-Term Storage:
- Let pizzas cool all the way before putting them in lunchboxes or containers. Put parchment paper between layers so they don't stick together. Keep in the fridge up to 3 days. When packing for lunch at room temperature, add an ice pack to keep them safe.
- 2. Long-Term Storage:
- Put cooled pizzas on a baking sheet not touching each other and freeze until hard (about 2 hours). Move them to freezer bags and push out as much air as you can. Write the date and what's inside on the bag. They'll keep for up to 3 months. Thaw overnight in the fridge or heat straight from frozen.
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Great Lunch Companions
- Sliced raw veggies
- Cut-up fruit or berries
- Greek yogurt cup
- Trail mix portion
- Baby carrots
- Cherry tomatoes
- String cheese
- Hummus dip
Fun Flavor Options
- BBQ chicken with cheddar
- Fresh basil and mozzarella
- Loaded veggie mix
- Ham and pineapple
- Taco seasoned beef
- Pesto with cheese
- Creamy ricotta white pizza
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These tiny pizzas show that home-packed lunches can be exciting and healthy too. Whether you're making them for school lunches or hungry kids after school, they'll soon become a regular in your meal planning. Just remember to make them all the same size and let them cool properly for the best on-the-go eating experience.
Frequently Asked Questions
- → Can I freeze these for later?
- Totally! Freeze the cooked pizzas up to 3 months. Warm them up in the microwave or oven when ready.
- → What other topping ideas are there?
- Experiment with ham, veggies, any cheese combo, or even make them plain vegetarian with just cheese.
- → Why is Greek yogurt used for the dough?
- It results in a soft, fluffy base without needing yeast or extra time to rise.
- → Can I prep the dough beforehand?
- Yes! Wrap it up and keep it in the fridge for up to a day before use.
- → How do I avoid soggy bases?
- Use less tomato sauce and make sure your oven’s fully heated before baking.