Packed Lunch Pizzas

So, it's back to school tomorrow, and as Miss K isn't too fond of sandwiches any more, I've made a batch of mini pizzas for her packed lunches.

I've recently been converted to baking with fresh yeast as it makes a softer bread, which stays fresh for longer; I buy my fresh yeast, from Ocado and then freeze it (you might be able to buy it from your local bakery or supermarket), but you can easily substitute it for dried.

Makes 8 small pizzas (each pizza serves two young children or one teen/adult)

• 1 cup cold water
• 2 cups strong white bread flour
• 1 cup strong wholemeal bread flour
• 12.5g fresh yeast or ½ sachet dried yeast
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp sugar

Toppings

• tomato puree
• dried herbs/oregano
• grated mozzarella
• olives
• finely chopped/sliced vegetables

Put all of the dry ingredients in a bowl (or bread maker) add the wet ingredients

Mix well until you have a smooth dough (on dough setting in bread maker).

Add a little more flour if the dough is too sticky.

Cover the bowl and allow to rise in a warm place for 30-60 minutes (or allow dough cycle to run).

Preheat oven to 220C/200C/Gas 7/425F

Divide dough into 8 pieces. Flatten into 7" circles, spaced well apart on greased baking sheets. Spread with tomato puree and sprinkle with dried herbs. Add cheese and toppings and bake for 8-10 minutes.

Place onto a wire rack to cool.

When cool, pack into a freezer bag and freeze until needed.

Simply remove one or more pizzas as required, defrost for 15 minutes at room temperature, slice and pack in your lunchbox.

Vegan option: Swap the mozzarella for your preferred dairy-free, melting cheese.