Mini pesto pizza

This healthy, homemade pizza is quick to make, plus we have step by step instructions for children to follow.

1 ratings

20 minutes
Makes 4

Recipe by: Mixer | Eat Move Learn cook

You may have a lot of these ingredients at home already. You can make these for your lunch or evening meal. Top with pesto or tomato purée then add your favourite toppings.
Suitable for young cooks

> See all our recipes suitable for young cooks

> Download child-friendly instructions for this recipe

> On the blog: how to make pizza healthy

Ingredients

4 heaped teaspoons pesto
4 tablespoons peas, thawed
12 ripe cherry tomatoes
50g hard cheese
4 wholemeal pitta breads or small flatbreads

Other toppings to try:

Sun-dried tomato paste (instead of pesto)
tinned sweetcorn
chopped peppers
mozzarella
olives

Method

Preheat the oven to 180^oC. Line a baking tray with a piece of tin foil. Put the pitta breads or small flatbreads on a baking tray.
Spread 1 teaspoon of pesto (or sundried tomato paste) over each pitta, leaving a little border around the outside.
Sprinkle 1 tablespoon of peas over each pitta.
Cut the tomatoes in half using the bridgecutting technique. Hold the food between thumb and finger on one hand to make a bridge. Hold a small table knife in the other hand, put the blade under the bridge and cut downwards through the tomato.
Put 6 tomato halves on top of each pitta.
Grate the cheese. Hold the grater firmly at the top and push it down on to a solid surface, like a chopping board or worktop. Hold the food comfortably in your hand and keep your fingers away from the grater teeth, as they’re sharp. Slide the food up and down over the teeth, without rushing. Stop grating when you get towards the end
of the food.
Sprinkle the grated cheese over the top of the pittas.
Using oven gloves, put the tray into the oven and cook for 10 minutes until golden.
Remove from the oven using oven gloves and leave to cool slightly before eating.