MINI LUNCHBOX PIZZAS
These Mini lunchbox Pizzas are great for school lunchboxes as they can be frozen and are easy to eat . Top them with your child's favourite pizza toppings and try and add as many veg as you can for a nutritious school lunch.
Provided by Dr Jen Cohen
Categories Lunchbox
Time 40m
Number Of Ingredients 5
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
When you have these fun-to-make mini pizzas, it's no challenge finding lunch fare that the kids enjoy. Plus they pack nicely in sandwich bags and travel well, so there's no mess. -Rhonda Cliett, Belton, Texas
Provided by Taste of Home
Time 20m
Yield 10 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 94 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 292mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
MINI TOP-YOUR-OWN PIZZAS
Get the kids involved in making this easy homemade dough, then let them mix-and-match their favourite toppings
Provided by Richard Burr
Categories Buffet, Dinner, Lunch, Main course, Snack, Supper
Time 1h45m
Yield Makes 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 293 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 0.8 milligram of sodium
LUNCH BOX PIZZAS
Make and share this Lunch Box Pizzas recipe from Food.com.
Provided by tweetyfan
Categories Lunch/Snacks
Time 20m
Yield 10 serving(s)
Number Of Ingredients 5
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° for 10-15 minutes or until golden brown. Serve immediately or store in the refrigerator.
Nutrition Facts : Calories 110.2, Fat 6.2, SaturatedFat 2.6, Cholesterol 9.8, Sodium 347.2, Carbohydrate 9.9, Fiber 0.4, Sugar 2, Protein 3.9
MINI PIZZA CUPS
Served hot or cold, these little pizzas are wonderful. Their small size makes them ideal for an after-school snack or a kid-friendly party. Plus, they're so easy to make that little ones can help you in the kitchen! -Jane Jones, Cedar, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 32 appetizers.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. Separate tubes of dough into 8 rolls each; halve the rolls. Press dough onto the bottom and up the sides of miniature muffin cups coated with cooking spray. , Spoon pizza sauce into each cup. Sprinkle with onion, green pepper, pepperoni and cheese. Bake until the crusts are browned and cheese is melted, 15-18 minutes.
Nutrition Facts : Calories 75 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 193mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
MINI PIZZAS FOR SCHOOL LUNCHES
This is a great recipe for when the kids want to take their lunch to school and are tired of boring sandwiches. Also good for an after school snack.
Provided by Chris from Kansas
Categories Lunch/Snacks
Time 30m
Yield 10 pizzas
Number Of Ingredients 5
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.
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