The never-ending lunch box challenge

My sons have never enjoyed sandwiches – too soggy, too boring……the list of complaints goes on! This has left me with the ongoing battle of finding something else of interest that they will eat at school.

I’ve given them left over pasta, salads, soup in a thermos in winter, muffins, cold sausages, anything that is easy, quick to eat and appetizing.

I’ve loved the school holidays – no lunches to prepare! But here we are again (I’ve only got til September as my youngest is in his final year).

Mucking around over the holidays perfecting pizza bases for Friday nights-in, I thought that a mini pizza cooked in a muffin pan might work. Pizzas are a favourite. Who doesn’t like melted cheese? They can be served at room temperature, so no heating up at school required and you can top them with anything you fancy.

I am heavy-handed with cheese as my boys love melted cheese.

Oh, and I found the most amazing time-saver if you don’t want to make your own pizza dough. Most grocery stores stock pizza dough balls! The ones I found you simply thaw then shape. I’ve even stumbled upon gluten free dough balls. Simple.

The biggest challenge I had when I first made these was to safely get them into the lunch box before my sons and husband devoured them in the name of product testing!

Ingredients

Pizza dough

• 7g sachet dried yeast
• 1 cup luke-warm water
• 2 2/3 cup plain flour (extra for dusting)
• 2 teaspoons salt
• 1/4 cup olive oil

Whisk yeast and water in a jug. Stand for 5 minutes until frothy.

Place the flour and salt in a large bowl. Make a well in the centre and pour the yeast mixture and oil into the centre. Using your hands (this is the fun bit!) mix the dough until it comes together and is smooth. Turn it out onto a lightly floured surface and knead for a few minutes.

Place dough in a lightly oiled bowl and cover with glad-wrap. Set aside in a warm place for 30-60 minutes to allow it to double in size.

Turn the dough onto a lightly floured surface and knead for another 5 minutes or until smooth. Divide and roll out the dough. Sprinkle some flour on the bench before rolling to make sure the dough doesn’t stick.

This recipe makes enough for about 24 mini muffins – I usually freeze half of the dough for another time.

Doughy tips

• To make the dough rise faster, fill the sink 1/3 full with warm water and sit the dough in the bowl in the water for it to rise.
• To freeze dough, let it rise then divide into the size for a single base size, wrap in glad wrap and freeze. When you want to use it thaw in the fridge overnight.

Ok, so you have your pizza dough rolled out (about 5mm thick). Using a 7cm round cutter (I used our trusty water tumblers), cut 12 rounds from the dough.

Grease a 12-hole muffin pan.

Line the holes of the muffin pan with the dough rounds. Push into the pan to come 3/4 up the side of each hole. You might need to experiment with one first to ensure the sizing is correct. If not the right size, re-roll and cut.

Pizza fillings

• 1/4 cup passata
• 1 1/4 cups grated mozzarella
• 100g chopped chorizo
• 12 cherry tomatoes, halved
• small handful of baby spinach leaves
• 12 basil leaves
• 1/4 teaspoon mixed herbs
• salt and pepper to taste

Spread passata over the base and sides of the pizza bases. Divide chopped chorizo, tomatoes, a few spinach leaves, herbs, salt and pepper then top with the cheese (add as much or as little to your taste).

Bake in pre-heated 200C (180C fan-forced) oven for 15-20 minutes or until the cheese is golden and melted. Stand in pan for 5 minutes before turning out.

Remember – toppings can be anything that you usually put on your pizza.

Have fun experimenting!