Light and fluffy Mini Pizza Loaves made from sun-dried tomatoes, mozzarella cheese and tasty salami. Perfect for school lunches.
Making school lunches can get quite repetitive. It can also be challenging to find the right balance between food that kids will enjoy and food that is good for them. Enter my delicious Mini Pizza Loaves!
These tasty pizza loaves are super easy to make and, they make a great change from standard sandwiches. I like to make a batch of these in the weekend, then freeze them for the week. If you pop them in the lunch box first thing in the morning, they will be defrosted by lunch time. Too easy! All of my favourite recipes are together for lunch box fillers here.
How to make Mini Pizza Loaves:
Preheat the oven to 180°C fanbake. Line a muffin or mini loaf tin with baking paper. In a large bowl stir together flour, mozzarella, salami and sun-dried tomatoes. Add the eggs, olive oil and milk. Season generously with salt and pepper and stir together until combined.
Spoon mixture into the loaf tins. Top with extra cheese and mini salami rounds. Bake for 18 mins until risen and a skewer inserted into the centre comes out clean.
Stand in the pan for 5 minutes then transfer to a wire rack to cool. Serve warm with butter or keep for up to 3 days in an airtight container in the fridge.
Common questions about Mini Pizza Loaves:
Do these mini pizza loaves freeze well? These loaves do freeze well, preferably on the day they are made as soon as they have cooled. Defrost overnight or, pop them in a lunch box frozen at breakfast time and they’ll be defrosted by morning tea.I free mine in mini snap lick bags or you can wrap in cling film.
Can I make these if I don’t have a loaf tin? Yes! These mini pizza loaves could easily be made in a muffin tin, or a large loaf tin. Just be sure to check your cooking times when changing the shape and size.
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- 1 1⁄2 cups self-raising flour (230g)
- 1 cup grated mozzarella (100g)
- 50g salami, cut into small pieces
- 50g sun-dried tomatoes, finely chopped
- 4 eggs, whisked
- 1⁄4 cup olive oil
- 1⁄2 cup milk
- 1 mini salami stick, sliced (30g)
- Pre-heat oven to 180°C fanbake. Line a muffin or mini loaf tin with baking paper.
- In a large bowl stir together flour, mozzarella, salami and sun-dried tomatoes.
- Add the eggs, olive oil and milk. Season generously with salt and pepper and stir
together until combined.
- Spoon mixture into the loaf tins. Top with extra cheese and mini salami rounds.
- Bake for 18 mins until risen and a skewer inserted into the centre comes out clean. Stand in the pan for 5 minutes. Transfer to a wire rack to cool.
- Serve warm with butter or keep for up to 3 days in an airtight container in the fridge.
- You can add extra cheese, ham, spring onion, olives, basil or chopped parsley to suit your favourite flavours.
- Pizza loaves are best frozen on the day they are made. Cool completely and then place in a snap lock bag wrap or wrap in plastic wrap or foil. Freeze for up to 1 month. Thaw in the fridge overnight or pop frozen loaf into a lunchbox – it will thaw by lunchtime.
- If you don’t have a mini loaf tin then a muffin tin will work fine - just check the cooking time. This recipe could also be made in one large loaf tin, serve slices of loaf with butter.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 218Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 91mgSodium: 439mgCarbohydrates: 18gFiber: 1gSugar: 2gProtein: 9g
Nutritional values are approximate. Please use your own calculations if you require a special diet.