|Ready to make pizza|
Okay besides that... how do you keep them busy inside? One of our favorite things to do is to involve them in cooking. Pizza of course is the best. But the trick is to prepare ahead of time. Have all the ingredients ready to go before you invite them to part take in the fun!
Today I'll share my sons pizza recipe, followed by my favorite pizza recipe that I tore out of a Chatelaine Magazine from the doctors office. (Sorry about that if you were trying to read that one... but it looked so good I had to have it). (Note: I made some modifications to the one I use excluding the chilli's and orange zest)
The first thing to do is get all your toppings ready in separate bowls. These are the ingredients for this pizza....
1/3 cup sugar snap peas (taken out of the pods because we don't like that part... oh and not cooked peas because those ones taste old)
1/3 cup sliced carrots (they have to be the round ones, not the long and skinny ones... oh and not cooked carrots because those ones taste old)
1/3 cup sliced cucumber (baby cucumbers are best because the small ones taste better... oh and take the skin off because the skin is too tough)
1/2 cup sliced grape tomatoes
1 cup shredded cheese (cheddar and part skim mozzarella)
2 Tbsp of tomato paste
1 tsp olive oil
|Anything goes pizza|
Once you serve pizza, make sure you take all the layers off, so you can just eat the flatbread and the toppings go to your brother. (By the way his brother will eat all the toppings plus his own pizza too!)
Okay, now it's your turn. Prosciutto and Arugula Pizza (BEST PIZZA EVER!!)
|Prosciutto Arugula Pizza|
1 Tbsp olive oil
1 Clove garlic minced
1/2 Cup grape tomatoes sliced
3 slices of prosciutto (thinly sliced)
4 small bocconcini cheese sliced into rounds
1/2 cup baby arugula
Preheat oven 450 F (220)C. Place flatbrad on a large baking sheet or pizza pan. Mix garlic with oil and brush over flatbread. Tear prosciutto into thing strips, place tomato slices and bocconcini slices. Bake until cheese is melted and bubbly and flatbread is crispy, about 10 min. Remove from oven and scatter arugula overtop. (It actually works better if you cut the pizza first, then top with the arugula.
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