Kids have an amazing ability to have a favourite food for a good 3 months until they decide that they now hate it, Pasta n Sauce for example, and will only eat mini waffles (not me obvs my kids live on organic quinoa and Waitrose unbleached almond milk).
But on Tuesdays, every 4th weekend and during a crescent moon, my kids love a good pizza. So when I’m feeling brave and braced for mess, this homemade pizza recipe is perfect.
Not only will your kids be more likely to munch down on something they’ve got excited about preparing, but also there’s a good session of dough kneading. You can take out all your kids’ induced angst on the pizza dough 😁
This pizza base is pretty easy in terms of fresh dough making, and as a rainy day activity it’s fab as you’ll prepare in stages. First dough making, then as it rises prep the toppings and then assemble before baking.
350g plain flour
200ml warm water
1&1/2 teaspoons dried fast action yeast
35ml melted butter
Salt and pepper to taste
Carton of pasata
200g grated cheddar
Whatever toppings your kids will eat
In your largest toddler friendly bowl mix your flour, yeast and salt and pepper.
Add the melted butter and water and mix until you have a sticky dough.
Allow your kids to throw handfulls of flour onto your kitchen worktop and now it’s kneading time! You’ll want to knead for at least 5 minutes but up to 10 if needed. (If you need motivation try singing the theme to Peppa pig over and over.) You’ll want the dough to become less sticky and more smooth and elastic.
Pop back into your giant bowl and cover with cling film. Leave in a warm place until doubled in size (about 1 to 2 hours) and a bit puffy.
Prepare your toppings whilst your dough is proving (getting puffy). If your little ones like pepperoni this is fab for making funny faces. We mixed some passata with a few tablespoons of tomato ketchup as my oldest has a sweet tooth. We chopped up ham and yellow peppers and also used sweetcorn. If your kids aren’t sugar addicts, olives and mushrooms are also fab additions. Preheat your oven to 220c or gas mark 7.
Grab your puffed up ball of dough and lightly knead it out for a minute until you’ve knocked a bit of the air out. Separate into 4 balls and roll out until thin but not overstretched.
Now add your toppings starting with the passata and finishing with the grated cheese. Mine loved this bit as they could pile up the toppings. If you’re feeling creative or arty you could even spell your kids’ names in sweetcorn!
Pop into the oven and bake for 10-15 minutes or until the base is golden and cheese melted and bubbling.
And just when you thought the mess was over…lunch is served!