The year 1 kids came to visit – and this is what they made!
Fresh from the garden: fresh herbs, onion, garlic
Recipe source: Melissa
Makes: 1 large pizza
Equipment:
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Ingredients:For the pizza topping:
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What to do:
- Preheat the oven to 220C. You can prepare the topping now while you wait for the oven to heat up.
- Wash and spin-dry the herb sprigs – pick the leaves, discarding the stalks into the compost.
- Tear each ball of bocconcini in half.
- Grate the parmesan and reserve.
Assembling the pizza:
- Scatter some flour on the table and roll the dough out to form an even rectangle to cover the baking tray.
- Assemble the pizza directly onto the tray, flouring the tray well first.
- Using the metal spoon, swirl a couple of spoonfuls of tomato sauce onto the pizza bases, spreading so that they become totally covered.
- Layer the bocconcini on top and season well, then scatter the herbs over the pizza.
- Drizzle the pizza with about a tablespoon of olive oil, then slide it into the oven.
Baking the pizza:
- Bake the pizza for about 12 minutes or until the edges are very crusty and the cheese is bubbling.
- You may want to slip the pizza off the tray onto the rack for the last few minutes, so that you get a really crusty base.
- Once the pizza is done, transfer it to the large wooden board using the wide egg lifter.
- Cut the pizzas crossways into small squares, and lift onto serving plates.
- Sprinkle the reserved parmesan cheese over the slices and then get ready to eat!
Notes: What other sort of vegetables could you use in a pizza? What sort of other pizza could we make?
The Bondi Cook 