These soft, fluffy pizza buns are filled with gooey mozzarella, juicy tomato, and sweet bell pepper, then topped with melted cheese. Perfect for school lunchboxes, kids’ snacks, picnics, or a delicious bite any time of day!
These soft, fluffy pizza buns are filled with gooey mozzarella, juicy tomato, and sweet bell pepper, then topped with melted cheese. Perfect for school lunchboxes, kids’ snacks, picnics, or a delicious bite any time of day!
Prep Time:
40m
Cook Time:
20m
Difficulty Level:
For the dough
- ¾ cup milk or water
- 50 g Lurpak Soft spreadable butter (approximately 1 heaped tablespoon)
- ¾ teaspoon active dry yeast
- 1–2 pinches of salt
- A few drops of vinegar or lemon juice
- 250 g all-purpose flour, plus a little extra for kneading and shaping
- A little Lurpak Soft, for greasing the dough
For the filling
- ½ tomato, finely chopped, with the seeds and excess moisture removed
- ½ bell pepper, finely chopped
- 1 cup grated mozzarella, or another good melting cheese
- A little dried oregano
Directions
Pour the milk or water into a small saucepan and warm gently until lukewarm, approximately 35°C (95°F). Remove from the heat.
Add the Lurpak Soft and stir until melted and fully incorporated.
Add the yeast, salt, vinegar or lemon juice, and flour. Mix with a spoon until the flour is moistened and a soft dough forms.
Lightly dust your work surface with flour and knead the dough for 3–4 minutes, until smooth, soft, and pliable.
Lightly grease the dough all over with a little Lurpak Soft. Place it in a bowl, cover, and leave in a warm spot for 20–25 minutes, until slightly risen.
Remove the seeds and excess moisture from the tomato, then finely chop it. Finely chop the bell pepper as well.
Place the tomato, bell pepper, and grated mozzarella in a bowl. Sprinkle with a little dried oregano and mix well.
Transfer the dough to your work surface and divide it into 6 equal portions.
Flatten each portion with your hands and place some of the cheese and vegetable filling in the center.
Bring the edges of the dough together to enclose the filling, pinching the seams firmly underneath to seal. Gently flatten each bun into a slightly round, disc-like shape.
Repeat with the remaining dough and filling.
Arrange the stuffed pizza buns on a baking tray lined with parchment paper, leaving a little space between them.
Cover and let them rest for approximately 15 minutes, until slightly puffed.
Preheat the oven to 180–200°C (350–400°F), using the fan setting.
Bake the pizza buns for approximately 15–20 minutes, until lightly golden and cooked through.
A few minutes before they finish baking, sprinkle a little extra grated cheese over the tops. Return them to the oven for another 1–2 minutes, just until the cheese melts.
Allow to cool slightly before serving.
For the best results, remove as much moisture as possible from the tomato before mixing the filling. Excess liquid can make the dough soggy or cause the buns to open during baking. Let the baked buns cool completely before packing them into lunchboxes.