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Mini Lunchbox Pizzas

These Mini Lunchbox Pizzas have crisp naan bases, thick pizza sauce, melted mozzarella, and small toppings that stay in place. Cool them fully before packing so the crusts stay firm instead of turning damp.
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Prep Time 12 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course: Lunch, Snack
Cuisine: American, Italian-inspired
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 6 mini naan rounds, about 3 inches wide
  • ⅓ cup thick pizza sauce
  • 1 cup shredded low-moisture mozzarella
  • Up to ¼ cup finely cut toppings
  • Dried oregano, optional

Equipment

  • Large baking sheet
  • Parchment paper
  • Measuring cups and spoons
  • Small spoon
  • Wire cooling rack

Method
 

  1. Preheat the oven
  2. Prepare the pan
  3. Arrange the bases
  4. Add the sauce
  5. Add the cheese
  6. Add the toppings
  7. Bake the pizzas
  8. Cool completely
  9. Pack for lunch

Notes

  • Use thick pizza sauce. Watery sauce can make the bases soggy.
  • Pat wet vegetables dry before adding them.
  • Cook all meat before using it as a topping.
  • Do not seal warm pizzas inside a container. Trapped steam will soften the crust.
  • Mini pita breads or split English muffins can replace the mini naan.
  • Cut each pizza into two or four pieces for younger children.