Mini Pizza Loaves

Mini Pizza Loaves are easy savoury snacks made with cheese, salami, and sun-dried tomatoes. Baked in muffin or mini loaf tins, these portable pizza-inspired bakes are perfect for lunchboxes, picnics, or quick meals. This simple recipe is ideal for meal prep, using pantry staples and ready in under 30 minutes.

These savoury mini pizza loaves are packed with melty mozzarella, salami, and sun-dried tomatoes—perfect for lunchboxes, snacks, or casual entertaining. Quick to mix and bake, they offer all the flavors of pizza in a portable, no-fuss format.

Ingredients

• 1½ cups (230 g) self-raising flour
• 1 cup (100 g) grated mozzarella cheese
• 50 g salami, chopped into small pieces
• 50 g sun-dried tomatoes, finely chopped
• 4 eggs, whisked
• ¼ cup olive oil
• ½ cup milk
• 1 mini salami stick (30 g), sliced for topping

Instructions

1. Preheat and Prepare
   Preheat your oven to 180°C fanbake (200°C conventional). Line a muffin tray or mini loaf tin with baking paper or lightly grease.
2. Mix Dry Ingredients
   In a large bowl, combine the flour, grated mozzarella, chopped salami, and sun-dried tomatoes.
3. Add Wet Ingredients
   Pour in the whisked eggs, olive oil, and milk. Season generously with salt and pepper. Stir until everything is just combined—do not overmix.
4. Fill the Tins
   Spoon the mixture evenly into the prepared tins. Top each with a sprinkle of extra cheese and a few slices of mini salami.
5. Bake
   Bake for 18–20 minutes, or until the tops are golden and a skewer inserted into the center comes out clean.
6. Cool
   Let the loaves stand in the pan for 5 minutes before transferring them to a wire rack to cool slightly.
7. Serve
   Serve warm with butter, or let cool completely and store in an airtight container in the fridge for up to 3 days.

---

Tips

• Use freshly grated mozzarella for better melt and texture.
• Lightly grease the tins or use baking paper strips for easy removal.
• Don’t overmix the batter to keep the loaves soft and tender.
• These loaves freeze well—wrap individually and reheat when needed.

Variations and Substitutions

• Replace salami with cooked bacon, ham, or chorizo.
• Swap sun-dried tomatoes for roasted red peppers or olives.
• Use cheddar or feta instead of mozzarella for a different flavor.
• Add chopped basil, oregano, or a pinch of chilli flakes for extra seasoning.

FAQs

Can I make these in a regular muffin tin?
Yes, just adjust the baking time slightly (check at 15 minutes).

Can I make them ahead?
Absolutely. They keep well in the fridge for up to 3 days or can be frozen for up to 1 month.

Are these suitable for lunchboxes?
Yes, they’re ideal cold or lightly warmed and pack well for school or work.

Can I make these gluten-free?
Use a gluten-free self-raising flour blend. Check that your other ingredients are also gluten-free.

Serving Suggestions

• Serve warm with butter, cream cheese, or a side salad.
• Pack into lunchboxes with vegetable sticks and fruit.
• Perfect for brunch spreads, picnics, or as a party platter snack.
• Slice in half and toast with a bit of extra cheese on top.

Why You’ll Love This Recipe

• A quick and easy savoury bake ready in under 30 minutes.
• Kid-friendly and perfect for snacking, lunchboxes, or brunch.
• Flexible—easy to customise with your favourite pizza toppings.
• Great for using up fridge and pantry staples.