Mother & Baby (Australia) - - Father Focus -

This two-in­gre­di­ent dough means you can cook up a batch of mini pizza bites for a yummy Fa­ther’s Day lunch in next to no time, and it’s a fun ac­tiv­ity all the fam­ily can join in with. Don’t un­der­es­ti­mate the time your young­ster will want to play with the dough, though! This recipe makes enough mini pizza bites for a fam­ily of four.


150g self-rais­ing flour, plus ex­tra for dust­ing

250g Greek yo­ghurt

tube of to­mato purée

dried Italian herbs

100g grated cheese

10 cherry toma­toes, very thinly sliced (op­tional)

basil leaves (op­tional)


1 Tip the flour and yo­ghurt into a big bowl, and use your fin­gers to mix. It will take a few min­utes for the mix­ture to come to­gether. Once it does, if it’s still stick­ing to your fin­gers, add a lit­tle ex­tra flour. Keep knead­ing it in the bowl un­til it forms a ball. To re­move sticky dough from your child’s fin­gers at any point, sim­ply dip her hands into flour and rub them to­gether.

2 Sprin­kle a lit­tle bit of flour on to a clean sur­face. Turn the dough out on it and knead for five min­utes. With your hands clenched into fists, pum­mel the dough to flat­ten it, then fold over and repeat. The dough will take up more flour in this process so, if it starts to stick to the sur­face, sprin­kle on a lit­tle ex­tra flour.

3 Pre­heat the oven to 180°C. Sprin­kle some more flour on the sur­face, then use your hands and a floured rolling pin to roll out the dough to a thick­ness of 5mm. With a small (around 5cm di­am­e­ter) round bis­cuit cut­ter, cut the dough in to cir­cles, and place on to two floured bak­ing trays.

4 Squeeze a pea-sized amount of to­mato purée on to the cen­tre of each cir­cle, and use the back of a tea­spoon to roughly spread it out.

5 Add a pinch of dried herbs to each and top with grated cheese and, if you like, a few to­mato slices.

6 Bake in the oven for 15 min­utes or un­til cheese has melted. Gar­nish with basil, if you like.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.