How to Make Your Own Lunchables At Home. The perfect back to school recipe 2023

sliced pepperoni

🥗Healthier: turkey pepperoni

💰Cheaper: salami

Turkey pepperoni is lower in fat, while salami is often more affordable.

shredded mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella has less fat, while cheddar is usually less expensive.

pizza sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: ketchup

Homemade sauce can be healthier, and ketchup is often cheaper.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried basil

Spinach adds nutrients, while dried basil is more affordable.

Start by making the pizza crust. Add 1/4 cup of warm water to a bowl.

Stir in 1.5 teaspoons of active dry yeast until well mixed.

In a stand mixer, add 453 grams of bread flour and 9 grams of diastic malt powder, mixing briefly to combine.

Add 225 grams of ice water and the yeast mixture to the flour mixture. Mix on low for 2 minutes until it forms a ball.

Add 2 teaspoons of kosher salt and 1 teaspoon of extra virgin olive oil. Remove from the hook and form into a tight ball, covering it in olive oil.

Let the dough rest covered for 1 hour until it doubles in size.

Prepare the sauce by adding a 14.5-ounce can of diced tomatoes and 5 ounces of tomato paste to a pot.

Add 1.5 teaspoons of oregano, 1.5 teaspoons of salt, and 1.5 teaspoons of extra virgin olive oil to the pot. Cook on low heat for 15-20 minutes to combine flavors.

After the dough has risen, punch it down and turn it out onto a floured surface.

Portion the dough into half-ounce balls, rolling them into taut balls and placing them on a floured sheet pan.

Preheat the oven to 450 degrees Fahrenheit.

Roll out the dough balls into circles, using a rolling pin or by hand stretching, and dock them with a fork to prevent puffing.

Bake the dough in the preheated oven for 10-15 minutes until cooked through.

Layer on the sauce, then sprinkle a mixture of fontina, mozzarella, asiago, and parmesan cheese on top.

Add natural casing pepperoni on top of the cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens