In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose a fun twist on a lunch dish. I found the recipe in "My First Baking Book," by Becky Johnson (Octopus Books; $9.99).
- cooking oil, for greasing
- 1 1/4 cups all-purpose flour, plus extra for dusting
- 1 1/4 teaspoons baking powder
- 3 tablespoons cold butter, cut into small pieces
- pinch of salt
- 3 to 4 tablespoons milk
- 1 tablespoon olive oil
For the topping
- 1/4 cup tomato sauce
- strips of bell pepper, olives, cherry tomatoes, sliced mushrooms, basil leaves, ham slices and pineapple pieces, to garnish
- Freshly shredded mozzarella cheese, for sprinkling, plus slices for eyes, if desired.
1. Sprinkle a few drops of cooking oil on the baking sheet and smear it all over. Preheat the oven to 350 F.
2. Sift the flour and baking powder into a large mixing bowl, add the butter and salt and show your child how to rub the ingredients together with their fingertips until the butter is broken up and covered with flour and the mixture looks like bread crumbs.
3. Add the milk and olive oil and mix with a wooden spoon, then put your hands back into the mixture and gently bring it together into a ball of soft dough.
4. Divide the dough into two and make each into a ball. Spread some flour over the work surface and place one of the balls in the center.
5. Using the rolling pin, help your child roll the dough out to a circle about 4 inches across. Then lay the circle onto the prepared baking sheet and roll out the other one.
6. Spoon 2 tablespoons of the tomato sauce over the center of each pizza, then spread out to the edges.
7. Decorate the pizzas with the toppings. Finally, sprinkle shredded cheese over the top.
8. Bake for 15-20 minutes, until the edges are golden brown and the cheese melted and golden.