Cooking up a storm in the workplace kitchen is essential when pizza pops are on the agenda.

From the moment I stumbled upon several pizza-pop recipes shared online by food decorator/blogger Meaghan, I just knew I had to make them. My three-year-old niece alone would think I’m an even cooler aunty; reacting with a super energetic ”yummo!” if she ever saw one of these deliciously tasty Italian treats made by me for on-the-go play time. Or, in my co-worker Monica’s and my scenario: made for the workforce.

So once-upon-a-spare-allocated-lunch-break, the shorty M&M duo brought in a small cross-section of garden-variety ingredients comprising of cherry tomatoes, basil, capsicum, tasty cheese, tomato paste, flour and pizza dough. And although we had no haloumi or prosciutto on offer, we were still able to feed our advertising team in high standard.

In short: kindly ask a nice baker who works in an Intalian pizzeria if any dough is for sale. He will most likely give it to you for free. Pre-soak your paddle pop sticks in water to prevent them from catching alight in the oven. Give your dough time to patiently rise. Make sure you knead it well once risen (thanks, Mon!). The hard part is now over. Finally, add whatever sauce and toppings your heart desires. It will tantalize your tastebuds, regardless; because you can’t go wrong with fresh pizza dough. Anything tastes good on it… even frog legs or prawns.

Wallah! Pizza pops:

Mmm hmmm!