These mini pizzas are perfect for school lunch boxes, and make a great alternative to sandwiches. The toppings can easily be customised to suit your tastes.
This recipe can be made using a supermarket bought pizza dough ball, or make your own. I used this Thermomix pizza dough recipe to make these mini pizzas, which can easily be adapted to make by hand.
School lunch box sandwich alternatives
Sandwiches can get a bit boring after a while. Mix up your school lunch boxes with these great sandwich alternatives:
The recipe below includes the ingredients I used to make these mini pizzas, but mix things up by choosing your favourite ingredients from this list:
- Cooked shredded chicken
- Baby spinach
- Cherry tomatoes
- Feta cheese
- Thinly sliced spring onions
Store these mini pizzas in an airtight container in the fridge for up to 2 days. Reheat using the oven or microwave.
These pizzas are suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating using the oven or microwave.
- 1 quantity pizza dough, either shop bought or home made
- 6 tablespoons tomato paste
- 1 small onion, finely diced
- 1 small red capsicum, diced
- 100g mushrooms, sliced
- 30g baby spinach leaves, roughly chopped
- 1 cup grated cheese
- 1 teaspoon dried oregano
Preheat the oven to 200c fan forced. Line 2 baking trays with baking paper.
Divide the pizza dough into 12 equal portion and roll into small rounds. Place the bases on the lined baking trays.
Spread 1/2 tablespoon of tomato paste on each pizza, followed by the onion, capsicum, mushrooms, spinach leaves and grated cheese. Sprinkle over the oregano.
Bake the pizzas for around 10 minutes or until the pizzas are golden and the bases are cooked through.
Store the mini pizzas in an airtight container in the fridge for up to 2 days.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 58Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 77mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 3g