Mini Lunchbox Pizzas

 

Mini Lunchbox Pizzas

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4.9 from 46 reviews

Fluffy mini pizzas made with a two-ingredient dough, topped with pepperoni and mozzarella – perfect for school lunches or quick meals. Ready in under 15 minutes!

• Total Time: 25 minutes
 
•  Yield: around 10 mini pizzas 1x

INGREDIENTS

SCALE

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

1. Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced). Line a baking tray with baking (parchment) paper.
2. Make the dough – 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).
3. Cut out the pizza bases – Lightly flour a clean work surface and roll out the dough to about a 1 cm (½ 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.
4. 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.
5. Add the toppings – Top with shredded mozzarella, followed by the pepperoni.
6. Cook – 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).
7. Serve – Allow to cool slightly on the tray before serving.

https://simplehomeedit.com/recipe/mini-lunchbox-pizzas/

Elephant Toothpaste

 

Elephant Toothpaste

Materials

• Empty plastic bottle

• Dry yeast (found in the baking section of the grocery store)

• Warm water

• Liquid dish soap

• 3% hydrogen peroxide

• Measuring cups 

• Measuring spoons

• Safety glasses

• Large tub or tray to catch the foam 

• Location for the activity that can tolerate spills (of hydrogen peroxide as well as possibly food coloring), such as a kitchen or bathroom—or an outdoor location 

• Liquid food coloring (optional)

• Different-shaped bottles or glasses (optional) 

Preparation

• Put on your safety glasses to do this activity because hydrogen peroxide can irritate your eyes. (Note: although the product of this activity resembles toothpaste, it is not toothpaste, so do not attempt to use it!)

• Gather your materials in the location where you plan to do your activity. Place your plastic bottle on the tray or tub so that it is easy to clean up all the foam.

Procedure

• Measure 1/2 cup of hydrogen peroxide, and carefully pour it into the bottle.

• Add a big squirt of dish soap into the bottle, and swirl gently to mix.

• If you want to make your foam a single color, add a few drops of food coloring directly into the hydrogen peroxide, and swirl the bottle gently to mix. If you want to give your foam stripes like some toothpastes, put the drops along the inside rim of the bottle’s mouth. Let them drip down the inside of the bottle, but do not mix. 

• In a measuring cup mix together one tablespoon of yeast and three tablespoons of warm water. Stir for about 30 seconds. 

• Pour the yeast mixture into the bottle then quickly step back, and watch your reaction go! What happens? How long does the reaction last?

• Extra: Try the activity without the dish soap. What happens? How was the result different?

• Extra: Try the activity with different-shaped containers. What happens if you use a bottle with a narrower or wider neck—or a cylindrical drinking glass with no neck?

Observations and results

You probably saw lots of bubbles and foam in this activity. What makes the foam appear? When the hydrogen peroxide comes into contact with the yeast it starts breaking down into water and oxygen. Oxygen is a gas and therefore wants to escape the liquid. The dish soap that you added to your reaction, however, traps these gas bubbles, forming a foam. The reaction continues as long as there is some hydrogen peroxide and yeast left. Once one of them runs out it stops making new foam. If you tried the activity without dish soap, the reaction probably will still made bubbles—but not foam. 

https://www.scientificamerican.com/article/make-elephant-toothpaste/

Greek Yogurt Blueberry Muffins (low sugar)

 

Greek Yogurt Blueberry Muffins (Low Sugar Recipe)

By: Helen Schofield

These Greek yogurt blueberry muffins are the lightest, fluffiest and most versatile blueberry muffins ever! They're pretty low in calories, and they couldn’t be easier to make – just throw the wet ingredients into the dry, stir, and bake!

Prep: 10minutes mins

Cook: 20minutes mins

Total: 30minutes mins

Servings: 12 – 14 muffins

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Equipment

• set of 2 regular and mini muffin pan
• set of 3 Pyrex mixing bowls

Ingredients 

 

• ▢2½ cups all-purpose flour, (= plain flour) Cake flour also works. You can substitute some or all for white whole wheat flour if you like.
• ▢1 tablespoon baking powder
• ▢½ teaspoon baking soda, (= bicarbonate of soda)
• ▢½ cup sugar, (heaped)
• ▢½ teaspoon salt
• ▢2 large eggs, lightly beaten
• ▢⅔ cups oil, (I use either canola or light olive oil, but any oil is fine.)
• ▢1 cup Greek yogurt, I prefer authentic Greek yogurt, but any Greek yogurt works. You may have to adjust the amount of milk.
• ▢¼ cup milk, (Actually, ¼ to ½ cup. The mixture should be quite thick, but if it's dry add a little more milk.)
• ▢1½ cups blueberries
• ▢extra sugar, for sprinkling (optional)

Instructions 

• Preheat the oven to 375F/190C (this is the temperature I bake them at in my convection/fan oven. If you're using a conventional oven, increase temperature to 400F/205C.)
• Combine the flour, baking powder, baking soda, sugar and salt in a large bowl.
  2½ cups all-purpose flour,1 tablespoon baking powder,½ teaspoon baking soda,½ cup sugar,½ teaspoon salt
• Combine the eggs, oil, yogurt, and milk in another bowl or jug.
  2 large eggs,⅔ cups oil,1 cup Greek yogurt,¼ cup milk
• Add the wet ingredients to the dry. Stir until just combined. Fold in the blueberries. Add a tiny bit more milk if the mixture still seems too thick (the consistency of the batter can vary depending on which brand of yoghurt you use). The batter will be fairly thick, but not dry.
• Spoon the batter into muffin cases placed in muffin pans (you can fill almost to the top). Sprinkle a little extra sugar (white or brown) over the top of the muffins, if you like, then bake for 17 to 20 minutes or until risen and golden and a skewer pushed into the centre comes out clean.
  extra sugar
• Cool on a wire rack, then store in an air tight container.

https://scrummylane.com/greek-yogurt-blueberry-muffins-low-sugar-recipe/#wprm-recipe-container-5735