Ingredients
DOUGH
- 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
TOPPINGS
- ⅓ cup (90 g) tomato paste (concentrated puree)
- 1 cup (125 g) freshly shredded mozzarella
- ½ cup (80 g) pepperoni
Instructions
- Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced). Line a baking tray with baking (parchment) paper.
- 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).
- Lightly flour a clean work surface and roll out the dough to about a 1 cm (1/2 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.
- Top with shredded mozzarella, followed by the pepperoni.
- 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).
- Allow to cool slightly on the tray before serving.
Notes
Note 1 – If you only have plain (all-purpose) flour, add 4 teaspoons of baking powder (2 teaspoons per cup of flour) for the same fluffy results.
Note 2 – The dough will initially feel dry and like it is not combining. Keep kneading! It will eventually start to come together. Sprinkle extra flour on your hands and on the dough if it starts to become too sticky.
Make Ahead
These mini pizzas are ideal for meal prepping! Bake them ahead of time and freeze in airtight containers. Ensure they are cooled completely before freezing. Use baking (parchment) paper between them to stop them sticking together. To serve, thaw them overnight in the fridge or reheat them in the microwave or oven. They can be served warm or cold. Store cooked mini pizzas for up to 3 days in the fridge or for up to 3 months in the freezer.
Leftovers
See the “make ahead” instructions above.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Lunch, Snacks
- Method: Baking
- Cuisine: Kid-friendly