This recipe is the Speedy Gonzales of pizzas, because you don’t need to spend that extra time in the kitchen making your own pizza dough and waiting for it to rise! And, yes, it’s a recipe from a cookbook for kids – but a tasty and easy-to-make pizza isn’t just for kids.
Choose any topping you like – I’ve chosen margherita, as it’s a true Italian classic.
- 2 mini pita breads
- 60g tomato paste
- 1 medium garlic clove, finely grated or crushed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 pinch finely ground black pepper
- 80g mozzarella cheese, grated
- 1 tablespoon, firmly packed basil leaves
Preheat your oven to 180°C. Place the pita breads on a baking tray and set aside.
In a non-reactive mixing bowl, combine the tomato paste, garlic, olive oil, salt and pepper. Using a small palette knife, evenly divide and spread the tomato paste mixture on both pita breads. Top each with a sprinkling of cheese and then scatter over the basil leaves.
Place the baking tray in the oven. Cook the pizzas for roughly 10 minutes, or until the cheese is melted and golden. Remove from the oven.
Carefully transfer the pizzas to a serving platter. Slice the pizzas into quarters. Serve immediately.
Recipe taken from Half-Hour Hungries by Sabrina Parrini
Half-hour Hungries gets kids into the kitchen with quick-to-make and fun recipes. The book is designed to get kids cooking in the kitchen with a selection of easy-to-prepare and delicious recipes that will take no more than 30 minutes to get to the plate or bowl – from savoury snacks including nacho popcorn, cheesy twists, chicken satay sticks and corn muffins, to more substantial fare when the hunger really hits, including a risoni bake, burritos and the easiest most tasty mac ‘n’ cheese.
You can buy Half-Hour Hungries at cooked.com.
Published by Hardie Grant Books.
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