So, I have to be completely honest, my kids love pizza. I like to make it myself because then it has no nasties and because then I can hide some green cheese (zucchini) in it too. Making them into lunchbox mini pizzas was the obvious step.
Today Miss 5 declared that sushi is boring. I mean really? What? It was even made with pimped rice today- a mix of brown rice, random leftovers of white rice and tri colour quinoa. But apparently it’s boring.
So, I decided to take the time to make some mini pizzas that I can pop in lunch boxes. Hopefully they will be interesting enough for her. That is if there are any left- Master 3 is currently devouring his 4th and doesn’t seem like he’s going to stop any time soon. My plan is to pop them in the freezer, ready made so they are good for days like today when it’s so hot or other lunchbox days when something like sushi is way too hard!
Now these lunchbox mini pizzas nearly didn’t make it to you- I can’t find my mixer dough hook. Anywhere! And it’s something I use 2-3 times per week. I’m hoping Master 3 has put it somewhere (he’s obsessed with being Captain Hook among other characters at the moment). But it’s not looking promising.
I used sandwich cutters to cut the shapes for these, a butterfly, heart, boat and star. The star were very difficult to get just right and the easiest were the hearts. Ideally you would be better off using stainless steel cookie cutters for these, something I’ll try next time, because today I’m set on making all my cooking very difficult to do.
Anyway, enough of my woes! I’ve used homemade yoghurt in this recipe, if you’d like to know how, have a read of this post.
- 1 cup greek yoghurt (i make my own
- 2 cups self raising flour
- tomato paste (or leftover pasta sauce)
- ½ zucchini, finely grated
- 5 slices prosciutto, cut into slivers
- 2 cups grated cheese (i grated some cheddar)
- Preheat the oven to 200 degrees.
- combine the yoghurt and flour in the bowl of a mixer and mix until a dough forms.
- Tip onto a floured board and roll out (I rolled mine to 30 by 50 cms).
- Cut the shapes you want from the dough- I used a star, butterfly, heart and boat.
- Prink all over with a fork.
- Transfer onto a lined oven tray then top with tomato paste/ pasta sauce.
- Next top with the zucchini and then the prosciutto.
- Cover with cheese.
- Re-roll the rest of the dough and make another lot!
- Bake for 12 minutes.
- Remove from the oven and cool on a wire rack. Freeze flat and then pop in a container or baggie.