Pizzas are great fun to make with children, and normally a guaranteed popular dinner among the whole family. This one is from scratch and very quick. Lauren made this recently from start to finish in less than 45 minutes, with her 20-month old daughter helping (a great way to distract from tiredness and keep momentum after a tiring day and on the climb to bedtime). That said, a good deal of the toppings didn’t make it onto the pizza, ending up in M’s tummy instead during the pizza-making process!
This pizza is really easy, the base tastes loads better than most shop-bought ones we’ve tried, and you can change the toppings to whatever you have in the cupboard. For example, we’ve used chard because it’s in season and Lauren was given a bag of it from someone green-fingered; but it can easily be switched for spinach.
Feeds: 2 adults and 2 children
Time: 45 minutes (max), and bear in mind this is with a little one helping. Quicker if you’re doing it on your own, but a great activity if you have little hands helping you 🙂
For the pizza base
10½ oz / 300g strong white bread flour
1 tsp yeast (instant)
1 tsp salt
1 tbsp olive oil
200ml warm water
For the topping
Half tube of tomato paste
Steamed spinach or chard (from frozen is fine, though fresh is even better)
Six slices of prosciutto or Parma ham
2 x 150g bags of mozzarella
Mixed herbs (dried is fine)
Salt and pepper
Olive oil to drizzle
- Put the flour, yeast and salt into a bowl and mix. Add the warm water and olive oil and use your hands to bring the ingredients together into a dough (this can be messy, but great fun for little exploring hands).
- Knead the dough for 4-5 minutes on a floured surface and pop in a bowl with cling film or a tea towel on top to prove while you make the toppings (because we’re using this as a thin base, it doesn’t need to prove any longer; if you wanted to make a deep pan base, you can leave it for an hour or two).
- Prepare your toppings: slice or tear the mozzarella, rip the palma ham / prosciutto, steam the chard / spinach (3-4 minutes); and put to one side.
- Pre-heat the oven to 220 degrees (fan)
- Take the dough out of the bowl and place on a floured surface. Split it into two equal parts and roll each out until they’re about 0.5cm thick (or, you can roll to the size and shape of your baking sheets/trays).
- Get two baking sheets, sprinkle them with flour and pop your pizza bases on to them.
- Spread about 2-3 tbsp of tomato puree on each base (thinly spread, it’s strong and you don’t want to overshadow the other ingredients).
- Now add your toppings, starting with the cheese.
- Sprinkle a few pinches of the herbs onto the top, add salt and pepper and drizzle with olive oil.
- Pop into the oven and cook for 7-9 minutes, until the base is crispy.
- Slice and serve. We just pop it onto a chopping board and slice at the table so we can all reach in and help ourselves.
- Final step, enjoy!
Love, the Mother Side xx
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